Sous Chef

Avolta; Salt Lake City (UT); Sur place; USD 60 167 - 73 538; Plein temps

Avantages offerts par ce poste

Health, dental and vision insurance

Generous paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company (D

Employee assistance program

Training and career growth

Résumé du poste

Dufry Careers in Salt Lake City is seeking a Sous Chef to oversee kitchen operations, assist with meal preparation, supervise staff and ensure food quality and safety. This exempt role reports to the Restaurant Chef and requires leadership and HACCP adherence.

The position offers compensation from $60,167 to $73,538 annually and benefits, with opportunities for growth within a busy airport dining program.

Qualifications

• Requires High School diploma or GED; post-secondary culinary training preferred; brand certification a plus.
• Requires 3 to 5 years experience with kitchen operations and staff supervision.
• Must be Serve Safe certified.
• Demonstrates team management, delegation, issue resolution and coaching skills.
• Showcases organization and multi-project time/issue management.
• Must be able to read, speak and comprehend instructions and policy documents.

Responsabilités

• Supervise day-to-day kitchen staff activities, assign tasks and set deadlines.
• Promote safety and sanitation; inspect food handling; follow HACCP procedures.
• Assist with menu planning, inventory and supplies management.
• Maintain cost control and uphold service and quality standards for profitability.
• Ensure compliance with brand/industry standards and regulatory requirements.
• Serve as a resource for resolving complex issues and staff development.
• Participate in hiring, promotion, and performance processes for kitchen staff.
• Maintain effective communication and positive staff relations; participate in performance reviews.

Connaissances

Kitchen supervision

HACCP compliance

Menu planning

Inventory management

Cost control

Staff development

Communication

Customer service training

Formation

High School diploma or GED

Post-secondary culinary training

Outils

Serve Safe Certification

Description du poste

Airport Location: Salt Lake Airport F&B

Advertised Compensation: $60,167.00 to $73,538.00

Sous Chef

BF1031

Summary

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

Essential Functions

• Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work
• Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures
• Assists with menu planning, inventory, and managing of supplies
• Maintains effective cost control, service and quality standards to produce maximum sales and profits
• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• May serve as a resource to others in the resolution of complex problems and issues
• Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen
• Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment

• Requires a High School diploma or general education development (GED) diploma; post‑secondary culinary training preferred; brand certification a plus
• Requires 3 to 5 years experience with kitchen operations and staff supervision
• Must be certified in Serve Safe Management certification course
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
• Demonstrates organization and multi‑project time/issue management
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Benefits

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)