Sous Chef

ADP, Inc.; Davenport (IA); On-site; USD 50,000 - 55,000; Full time

Job summary

The Current in Davenport, IA is seeking a qualified Sous Chef to lead daily kitchen operations and ensure top‑quality plates that delight guests. You will partner with the Executive Chef to craft menus, manage inventory, and uphold a safe, sanitary kitchen environment in a fast‑paced setting.

Ideal candidates bring 5+ years in high‑volume kitchens, strong leadership, and a passion for culinary excellence. This full‑time role focuses on guest satisfaction and high standards in a luxury dining

Qualifications

• 5+ years of experience in a high-volume kitchen environment.
• Proven track record of culinary excellence and creativity.
• Strong leadership and communication skills.
• Ability to manage inventory and order supplies.
• Knowledge of health and safety regulations.

Responsibilities

• Oversee the daily operations of the kitchen, including food preparation, cooking, and plating.
• Ensure that all dishes are prepared to the highest quality standards and that guests receive an exceptional dining experience.
• Collaborate with the Executive Chef to develop new menu items and specials.
• Manage inventory and order supplies as needed.
• Maintain a safe and sanitary kitchen environment, adhering to all health and safety regulations.

Skills

Leadership

Communication

Inventory management

Health and safety

Education

Culinary degree or equivalent experience

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

Davenport, IA, US

Salary Range: $50,000.00 To $55,000.00 Annually

Sous Chef

Job Description

About the Role:

We are seeking an experienced Sous Chef to join our team at The Current, Downtown Davenport. As the Sous Chef, you will be responsible for overseeing the daily operations of our kitchen, ensuring that all dishes are prepared to the highest quality standards and that our guests receive an exceptional dining experience. You will work closely with the Executive Chef to develop new menu items, manage inventory, and maintain a safe and sanitary kitchen environment. This is a key leadership role that requires excellent communication skills, strong attention to detail, and a passion for culinary excellence.

Minimum Qualifications:

• 5+ years of experience in a high-volume kitchen environment
• Proven track record of culinary excellence and creativity
• Strong leadership and communication skills
• Ability to manage inventory and order supplies
• Knowledge of health and safety regulations

Preferred Qualifications:

• Culinary degree or equivalent experience
• Experience in a luxury hotel or fine dining restaurant
• Experience managing a team of culinary professionals
• Experience with menu development and costing
• Passion for staying up-to-date with culinary trends and techniques

Responsibilities:

• Oversee the daily operations of the kitchen, including food preparation, cooking, and plating
• Ensure that all dishes are prepared to the highest quality standards and that our guests receive an exceptional dining experience
• Collaborate with the Executive Chef to develop new menu items and specials
• Manage inventory and order supplies as needed
• Maintain a safe and sanitary kitchen environment, adhering to all health and safety regulations

Skills:

As the Hourly Sous Chef, you will utilize your strong leadership and communication skills to manage a team of culinary professionals and ensure that all dishes are prepared to the highest quality standards. You will also use your knowledge of health and safety regulations to maintain a safe and sanitary kitchen environment. Your creativity and passion for culinary excellence will be put to use as you collaborate with the Executive Chef to develop new menu items and specials. Additionally, your ability to manage inventory and order supplies will be essential to the smooth operation of the kitchen. Overall, this role requires a combination of technical culinary skills and strong leadership abilities.