Sous Chef - Full-time

Statetechmo; San Diego (CA); On-site; USD 52,000 - 68,000; Full time

Job summary

State Technical College of Missouri is seeking a motivated Sous Chef to assist the Head Chef in daily kitchen operations, menu development, and ensuring consistent quality and presentation for our guests. You will supervise kitchen staff, train and motivate the team, maintain safety and sanitation, manage inventory, and collaborate with front-of-house to guarantee smooth service and guest satisfaction.

A high school diploma is required; 2+ years in a full-service restaurant leadership role and

Qualifications

• High school diploma required.
• ServSafe Certification or willingness to complete upon hire.
• Minimum 2 years’ experience in a full-service, high-volume restaurant in a leadership role.

Responsibilities

• Assist Head Chef in daily kitchen operations and menu development.
• Supervise, train and motivate kitchen staff to maintain quality and efficiency.
• Ensure dishes meet recipes, quality standards and presentation guidelines.

Skills

Leadership

Creativity

Organizational skills

Education

High school diploma

Job description

ABOUT US

Osage View is a truly unique dining and entertainment experience in mid-Missouri. We are situated on a beautiful 9-hole golf course and includes a Toptracer Driving Range and newly constructed 31,000 sq ft clubhouse. As unique as the experience, the clubhouse is home to a full-service restaurant and bar as well as a pro shop, 4 duckpin bowling lanes, 3 simulator bays, a single screen movie theater, large outdoor patio, swimming pool with a swim up bar. The second floor of the clubhouse includes a large event space used for weddings, corporate events, private parties and more. The learn more, check us out at www.osageview.com

POSITION SUMMARY

This position plays a vital role in the overall success of our restaurant. The highly skilled and experienced individual will be assisting the Head Chef in managing kitchen operations, supervising staff and ensuring consistent quality of food preparation and presentation. This position requires strong leadership, creativity, and organizational skills to help deliver an outstanding experience for our guests.

ESSENTIAL FUNCTIONS

To perform this position successfully, the team member must be able to perform each essential duty and responsibility satisfactorily. The essential duties and responsibilities include, but are not limited to the following:

• Assist the Head Chef in daily kitchen operations, food preparation and menu development
• Supervise, train and motivate kitchen staff, fostering a positive and efficient work environment
• Ensure all dishes are prepared to established recipes, quality standards and presentation guidelines
• Maintain cleanliness, organization, and safety standards in all areas of the kitchen
• Oversee inventory levels, ordering, labeling, and proper storage of ingredients and supplies
• Utilize the F.I.F.O method to ensure freshness and high quality of food
• Step into leadership of the kitchen in the absence of the Head Chef
• Collaborate with front of house staff to ensure smooth service and guests’ satisfaction
• Monitor food costs and maintains organized and up-to-date inventory records, tracking usage, waste, and variances

This position requires a high school diploma. This position requires work experience and abilities in the following areas:

• Current ServSafe Certification or willing to complete upon hire
• Minimum of 2 years’ experience in a full-service, high-volume restaurant in a Sous Chef or back of house management role
• Excellent culinary and knife skills
• Experience in prepping and executing catering events for 150 people or more
• Ability to remain calm under pressure and to think and act quickly in the event of an emergency
• Strong leadership skills and the ability to coach and train staff that have less experience
• Availability to work nights, weekends and holidays according to the needs of the restaurant
• Perform other duties as assigned

PHYSICAL DEMAND AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to traverse all parts of the of the event space. The employee must be able to stand or sit for prolonged periods of time. The employee frequently is required to use (hands and fingers to handle, or feel objects, tools, or controls. Employee must be able to reach with hands and arms. Employee must be able to talk and hear.)

The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include (close or/and long vision).

Non-Discrimination Statement

State Technical College of Missouri is an Equal Opportunity, Equal Employment Opportunity organization and does not discriminate against any protected class in our educational programs, activities, or employment opportunity. Please see our complete Non-Discrimination Policy .