Sous Chef — Lead Kitchen Ops, Menu Innovation & Training

McInnis Inc.; Woburn (IL); In loco; USD 60.000 - 65.000; Tempo pieno

Vantaggi offerti da questo lavoro

Dental Insurance

Health Insurance

Employee discount

Paid time off

Descrizione del lavoro

McInnis Inc. in the United States is seeking a dedicated Sous Chef to lead culinary operations in a fast-paced, full-service environment. You will work with the Kitchen Manager to ensure recipes, quality standards, and health regulations are met, and you’ll supervise staff during service.

You will help develop new menu items, manage inventory, train junior staff, and coordinate with the front-of-house to honor dietary needs and guest requests on a daily basis.

Competenze

• Thorough knowledge of food safety systems and procedures.
• English required; basic Spanish preferred.
• High school diploma or GED; formal culinary training optional.
• Minimum 1 year in a leadership role in a full-service kitchen.
• ServeSafe certification.

Mansioni

• Collaborate with Kitchen Manager to oversee all kitchen and culinary activities, ensuring recipes, quality, and health regulations.
• Oversee preparation of ingredients, sauces, and components; monitor cooking for consistency and taste.
• Assist development of new, high-quality menu items to meet guest expectations.
• Manage catering production and events; coordinate with front-of-house for smooth service.
• Train and mentor junior kitchen staff; maintain clean, safe work environment and proper sanitation.
• Control inventory, ordering, storage, and food costs; supervise equipment maintenance.

Conoscenze

Food safety knowledge

Food prep & knife skills

English proficiency

Basic Spanish

Formazione

High school diploma or GED

Formal culinary training

Descrizione del lavoro

McInnis Inc. in the United States is seeking a dedicated Sous Chef to lead culinary operations in a fast-paced, full-service environment. You will work with the Kitchen Manager to ensure recipes, quality standards, and health regulations are met, and you’ll supervise staff during service.

You will help develop new menu items, manage inventory, train junior staff, and coordinate with the front-of-house to honor dietary needs and guest requests on a daily basis.