Sous Chef

Patrick Associates LLC; Landrum (SC); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Employee discounts

Health insurance

Paid time off

401(k) matching

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

Patrick Associates LLC in Landrum, South Carolina, is seeking a talented Sous Chef. In this role, you will work closely with the Executive Chef to craft innovative menus and ensure top-quality meal preparation. Ideal candidates will have extensive culinary experience, leadership skills, and a passion for creating exceptional dishes. Responsibilities include supervising kitchen staff, maintaining inventory, and adhering to food safety standards. We offer employee benefits including discounts, health insurance, and competitive compensation.

Qualifications

• Extensive previous culinary experience.
• Certification from culinary school preferred.
• ServeSafe or Food Handler’s Certification required.

Responsibilities

• Create innovative menus based on seasonal ingredients.
• Prepare and plate food according to kitchen specifications.
• Assist Executive Chef with kitchen operations.
• Supervise food preparation and presentation.
• Provide training for kitchen staff.
• Maintain inventory levels and negotiate with vendors.
• Follow food safety rules and regulations.

Skills

Culinary experience

Leadership skills

Ability to work under pressure

Knowledge of culinary techniques

Education

High school diploma/GED

Culinary school certification

Job description

Benefits

• Employee discounts
• Health insurance
• Paid time off
• 401(k) matching
• Flexible Scheduling
• Competitive Compensation
• Career Advancement Opportunities

Job Summary

We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.

Responsibilities

• Create innovative menus according to the seasonal availability of ingredients and customer expectations
• Prepare and plate food according to kitchen specifications
• Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staff
• Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price
• Follow all food safety rules and regulations

Qualifications

• High school diploma/GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills