Sous Chef: Lead High-Volume Kitchen & Menu Innovation

PERG online; Franklintown (FL); In loco; USD 55.000 - 75.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health Insurance

401(k) matching after one year

Complimentary meals

Paid Time Off

Descrizione del lavoro

PERG online seeks a Sous Chef to lead culinary operations in a high-volume hotel setting. You will partner with the Executive Chef to design menus, control costs, ensure quality, and uphold health and safety standards.

The ideal candidate has 3+ years in kitchen leadership, a Bachelor’s degree or equivalent, and strong knowledge of food cost. Benefits include health insurance, meals, and a supportive growth-focused culture.

Competenze

• 3+ years in a kitchen leadership role or equivalent.
• Strong knowledge of current culinary trends and high-volume operations.
• Experience with budgeting, food cost, and inventories.
• Union environment experience is preferred.
• Proven cooking skills demonstrated via test.
• Ability to perform under pressure in a busy hotel setting.
• Positive, professional demeanor and effective communication.

Mansioni

• Oversee day-to-day kitchen operations for assigned outlets to maximize efficiency and minimize costs.
• Supervise sanitation, timing of service, and quality control from kitchen to outlets.
• Ensure health, safety, and sanitation standards and prepare for inspections.
• Forecast food quantities to control waste and optimize profitability.
• Collaborate with Executive Chef on menu development and seasonal offerings.
• Monitor competitor activity and maintain knowledge of market trends.
• Participate in budgeting and report variances with corrective actions.
• Lead training sessions and manage departmental meetings.

Conoscenze

Kitchen leadership

Cost control

Menu development

Staff training

Health & safety

Formazione

Bachelor’s Degree or Equivalent

Descrizione del lavoro

PERG online seeks a Sous Chef to lead culinary operations in a high-volume hotel setting. You will partner with the Executive Chef to design menus, control costs, ensure quality, and uphold health and safety standards.

The ideal candidate has 3+ years in kitchen leadership, a Bachelor’s degree or equivalent, and strong knowledge of food cost. Benefits include health insurance, meals, and a supportive growth-focused culture.