Sous Chef: Lead Kitchen Ops & Menu Innovation

Fohandboh; Nashville (TN); In loco; USD 42.000 - 66.000; Tempo pieno

Descrizione del lavoro

Fohandboh is seeking a Sous Chef to support the Executive Chef in overseeing preparation, cooking, and presentation of meals in the kitchen. The role emphasizes efficient operations, health and safety, and maintaining high culinary standards.

You will participate in menu planning, train staff, and ensure guest satisfaction through consistent quality and service during service periods and special events.

Competenze

• 3–5 years of proven sous chef or kitchen management experience.
• Culinary Arts degree or related certification preferred.
• Strong leadership, time management, and organizational skills.
• Ability to work in a fast-paced kitchen environment.
• Team-oriented with collaboration skills.

Mansioni

• Assist in Kitchen Management: support Executive Chef in workflows and food preparation.
• Supervise and Train Staff: oversee cooks, ensure recipes, portions, and presentation.
• Food Preparation and Quality Control: prepare dishes per menu and ensure consistency.
• Menu Development: collaborate to plan and develop menus with seasonal ingredients.
• Inventory and Ordering: manage stock, rotate inventory, and coordinate supplier orders.
• Ensure Compliance: maintain cleanliness and follow food safety standards.
• Monitor Costs: help control food costs and reduce waste.
• Problem-Solving: address kitchen operation issues, equipment, and staff conflicts.
• Customer Interaction: engage with customers for feedback during events.

Conoscenze

Leadership

Time management

Organizational skills

Cooking techniques

Cuisine knowledge

Formazione

Culinary arts degree or certificate

Descrizione del lavoro

Fohandboh is seeking a Sous Chef to support the Executive Chef in overseeing preparation, cooking, and presentation of meals in the kitchen. The role emphasizes efficient operations, health and safety, and maintaining high culinary standards.

You will participate in menu planning, train staff, and ensure guest satisfaction through consistent quality and service during service periods and special events.