Sous Chef: Lead Kitchen Operations & Menu Planning

Guest Services; Baltimore (MD); On-site; USD 41,000 - 51,000; Full time

Job summary

Guest Services is seeking a Sous Chef who serves as the direct management assistant to the Chef and second in command in the kitchen. The role involves preparing foods per Chef and General Manager instructions, planning, directing staff, achieving financial goals, and ensuring high food quality.

Responsibilities include menu development, cost analysis, budget compliance, staff supervision, inventory control, and maintaining sanitation and safety standards.

Qualifications

• High School Diploma/G.E.D. equivalent required.
• Culinary or Associate's degree in food service or related field preferred.
• Food Safety Certification required.
• Strong sanitation habits and customer service abilities.

Responsibilities

• Assist in planning and developing menus and forecasting portion specifications.
• Analyze and cost food items.
• Ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct culinary staff.
• Control expenses and determine food and supply needs.
• Maintain inventory control of food and supplies.
• Maintain safe facility environment and hygiene standards.
• Plan and supervise culinary work to ensure proper production and timely service.
• Ensure food quality standards and adequate portions.

Skills

Food safety

Customer service

Communication

Problem solving

Education

High School Diploma/G.E.D.

Culinary/Associates degree

Job description

Guest Services is seeking a Sous Chef who serves as the direct management assistant to the Chef and second in command in the kitchen. The role involves preparing foods per Chef and General Manager instructions, planning, directing staff, achieving financial goals, and ensuring high food quality.

Responsibilities include menu development, cost analysis, budget compliance, staff supervision, inventory control, and maintaining sanitation and safety standards.