Sous Chef: Lead Kitchen, Menus & Quality

Guest Services; Virginia; On-site; USD 45,000 - 55,000; Full time

Job summary

Guest Services seeks a Sous Chef to assist the Chef and General Manager in leading the kitchen team and ensuring high-quality food service. The role involves menu planning, cost management, and supervising culinary staff to meet client objectives in a fast-paced environment.

The candidate should have a high school diploma or GED, with culinary education preferred, and must possess food safety certification and strong sanitation practices.

Qualifications

• High School Diploma/G.E.D. or equivalent required; Culinary or related degree preferred.
• Food Safety Certification and strong sanitation habits.
• Strong customer service abilities; able to assist customers and coworkers.
• Ability to interact and communicate well with clients.
• Ability to problem solve.

Responsibilities

• Assist in planning and developing menus and forecasting portions; analyze and cost food items within budget.
• Recruit, supervise, train, schedule, discipline, and direct culinary staff.
• Control expenses; determine food and supply needs; maintain inventory control.
• Maintain safe facility environment with standards for food production, handling, sanitation, dress, and hygiene.
• Plan and supervise culinary work to ensure proper production and timely service; ensure quality standards.
• Report safety issues to management.

Skills

Customer service

Communication

Problem solving

Food safety

Education

High School Diploma/G.E.D.

Culinary or Associate's degree

Job description

Guest Services seeks a Sous Chef to assist the Chef and General Manager in leading the kitchen team and ensuring high-quality food service. The role involves menu planning, cost management, and supervising culinary staff to meet client objectives in a fast-paced environment.

The candidate should have a high school diploma or GED, with culinary education preferred, and must possess food safety certification and strong sanitation practices.