Sous Chef: Fast-Paced Kitchen Leader — Weekly Pay & 401K

American Food & Vending; Martin (NH); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Weekly pay

401K with company match

Employee Assistance Program

Medical, Prescription, Dental, Vision,

FSA/HSA

Job summary

American Dining Creations is seeking a Sous Chef in Hooksett, NH to support the Chef and Executive Chef in daily culinary operations. You will work with culinary staff to ensure recipes and safety standards are followed and help manage kitchen activity.

Responsibilities include assisting with all culinary points of service, supervising BOH staff, maintaining production records, and ensuring proper food handling, station readiness, and clean, organized work areas.

Qualifications

• Associate degree in culinary arts or equivalent preferred.
• Culinary degree from an accredited association preferred.
• Three years of leadership experience in culinary settings is preferred.
• Experience planning staff schedules, hiring, and staff development.
• Strong time management in a fast-paced environment.

Responsibilities

• Assist the Executive Chef with all culinary points of service including food stations and catering events.
• Provide guidance and supervise BOH staff.
• Ensure recipe standards, ingredients, and food handling safety protocols are met.
• Keep kitchen clean and organized, maintain production records and equipment.
• May cover a shift or station during peak operation hours.
• Meet daily with Executive Chef or General Manager regarding operations.
• May be assigned other duties and responsibilities as needed.

Skills

Culinary Leadership

Time Management

Staff Development

Multi-tasking

Fast-paced Environment

Education

Associate degree in culinary arts

Culinary degree from accredited association

Tools

Microsoft Office

Catering Software

Inventory & Ordering Systems

Job description

American Dining Creations is seeking a Sous Chef in Hooksett, NH to support the Chef and Executive Chef in daily culinary operations. You will work with culinary staff to ensure recipes and safety standards are followed and help manage kitchen activity.

Responsibilities include assisting with all culinary points of service, supervising BOH staff, maintaining production records, and ensuring proper food handling, station readiness, and clean, organized work areas.