Lead Sous Chef: High-Volume, Nutrition-Driven Kitchen

United States Olympic & Paralympic Committee; Colorado Springs (CO); Presencial; USD 24.000 - 35.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Annual Incentive Award Program

USOPC benefits

Descripción de la vacante

United States Olympic & Paralympic Committee is seeking a Sous Chef to lead Performance Chef, Production staff, hot line, salad bar, and dish room. You will cook main entrees, oversee stations, and guide the shift to ensure timely, high-quality service for athletes.

Responsibilities include menu planning input, HACCP compliance, staff training, and maintaining food safety standards while managing waste and inventory. Requires leadership, culinary expertise, and flexibility for shifts.

Formación

• High School diploma or GED; able to read, write, and comprehend at 12th grade level; capable of writing production schedules and following recipes to meet nutritional information.
• Continued culinary education is required.
• ServeSafe certification preferred or willingness to obtain.
• Minimum 5 years of experience as production chef/apprentice in quantity food production with knowledge of nutrition-related food production.
• Minimum 3 years team leadership experience with proven ability to lead daily assignments.
• Thorough knowledge of sanitation and safety practices and Health Department regulations.
• Knowledge of OSHA regulations.
• Ability to read and follow recipes, understand measurements, and comply with nutritional information provided.
• Ability to train others and lead a work team with strong communication.
• Good customer service skills and confidentiality.

Responsabilidades

• Lead and direct Performance Chef, Production staff, hot line, salad bar, and dish room staff.
• Cook main entrees and oversee kitchen stations; lead the shift and front-of-house activities.
• Ensure lines are set up by meal times, production is consistent, and food is fresh and appealing.
• Contribute recipes during menu planning to ensure variety and nutrition integrity.
• Provide direction and leadership to front-of-house staff; conduct shift briefings.
• Coach and train staff in recipe execution and equipment maintenance.
• Maintain cleanliness and order in production areas and monitor waste.
• Assist with inventory, receiving, and stocking; follow HACCP and FIFO practices.
• Communicate needs to Executive Chef and Inventory Sous Chef; ensure availability of food items.
• Suggest improvements; maintain standards; follow safety and health regulations.
• Complete daily/weekly preparation, planning, and paperwork; report malfunctions and incidents.
• Train on equipment use; ensure confidentiality and ethics; adhere to USOPC policies.

Conocimientos

Production chef experience

Team leadership

Sanitation & safety knowledge

OSHA regulations knowledge

Recipe execution

Plating & presentation

Attention to detail

Work under pressure

Flexible scheduling

Computer skills / database

Customer service

Confidentiality

Reading recipes and nutrition info

Communication skills

Ability to train staff

Educación

High School diploma or GED

Culinary techniques training / continuing education

ServeSafe certification (preferred)

Descripción del empleo

United States Olympic & Paralympic Committee is seeking a Sous Chef to lead Performance Chef, Production staff, hot line, salad bar, and dish room. You will cook main entrees, oversee stations, and guide the shift to ensure timely, high-quality service for athletes.

Responsibilities include menu planning input, HACCP compliance, staff training, and maintaining food safety standards while managing waste and inventory. Requires leadership, culinary expertise, and flexibility for shifts.