Sous Chef

Valley Hospitality Services; Columbus (GA); On-site; USD 30,000 - 40,000; Full time

Job summary

Valley Hospitality Services in Columbus, Georgia is seeking a skilled kitchen assistant to support the Executive Chef in food preparation, menu planning, and kitchen management. Candidates should possess a high school diploma or GED, with excellent cooking knowledge and previous banquet experience. Responsibilities include staff management, ensuring food safety, and maintaining cleanliness in the kitchen. The role requires strong communication skills, attention to detail, and the ability to troubleshoot menu items efficiently.

Qualifications

• Must have an excellent understanding of professional cooking.
• Knowledgeable of safety, sanitation, and food handling procedures.
• Previous banquet experience required with at least 1 million a year.
• Fine dining experience and management preferred.
• Must pass background check and drug screen.

Responsibilities

• Assist the Executive Chef with planning and kitchen management.
• Set up station according to guidelines.
• Prepare menus while maintaining all quality standards.
• Responsible for purchasing, receiving, storing, and proper rotation of goods.
• Delegate responsibilities to ensure proper food turnout.

Skills

Excellent understanding of professional cooking

Strong written/verbal communication

Ability to work in a team environment

Above average knife skills

Detail oriented

Ability to troubleshoot recipes/menu items

Education

High school diploma or GED

Job description

Overview

Assist the Executive Chef with planning, food preparation, and kitchen management.

Responsibilities and Requirements

• Set up station according to guidelines.
• Follow recipes, portion controls, and presentation specifications set forth by the Executive Chef.
• Check finished product before serving to guests.
• Responsible for purchasing, receiving, storing, and proper rotation of goods.
• Prepare menus while maintaining all quality standards.
• Must maintain a clean and sanitized kitchen.
• Knowledge and understanding how to properly use/maintain all kitchen equipment.
• Assist with cleaning, sanitation, and organization of kitchen, walk-in coolers, and storage areas.
• Implement strategies to increase efficiency within the Banquet/Catering/Restaurant Department.
• Delegate responsibilities to the staff to ensure proper food turnout within a designated time frame.
• Follow policy and procedures according to company standards.
• Attend meetings/trainings required by management.
• May be required to work nights, weekends, and holidays.
• Perform other duties as assigned by management.

Qualifications and Education Requirements

• High school diploma or GED required.
• Must have an excellent understanding of professional cooking.
• Knowledgeable of safety, sanitation, and food handling procedures.
• Previous banquet experience required with at least 1 million a year.
• Fine dining experience and management preferred.
• Must be able to work well in stressful situations and maintain composure under pressure.
• Able to listen, understand clarify, and resolve concerns/issues raised by co-works and guests.
• Detail oriented and strong written/verbal communication required.
• Ability to work in a team environment.
• Must pass background check and drug screen.

Additional Requirements

• Must have above average knife skills.
• Ability to troubleshoot recipes/menu items with little to no difficulty.

Physical Requirements

• Must be able to stand for extended periods of time.
• Able to lift, carry, push, and pull up to 40 lbs.
• Occasional environmental exposures to cold, heat, and water.

Disclaimer

The job description is not an exhaustive list of all functions the employee may be required to perform. Valley Hospitality reserves the right to revise the job description at any time. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.