Sous Chef: Lead Kitchen Ops & Menu Planning

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

Job summary

Guest Services is seeking a Sous Chef to be the direct management assistant to the Chef and second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager, plans menus, directs staff, and helps achieve operating and financial goals while ensuring quality and client satisfaction.

In this role you will lead culinary operations, maintain safety and sanitation, recruit and train staff, control costs, and collaborate with the General

Qualifications

• High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service or related field preferred.
• Food Safety Certification. Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

Responsibilities

• Plan menus, forecast portion specifications, and cost food items to meet budget.
• Recruit, supervise, train, schedule, discipline, and direct culinary staff.
• Control expenses; determine food and supply needs and maintain inventory.
• Maintain sanitary and safe facility environment and adhere to hygiene standards.
• Plan and supervise culinary work to ensure quality and timely food preparation.
• Report safety issues to management promptly.

Skills

Customer service

Communication

Problem solving

Staff supervision

Education

High School Diploma/G.E.D.

Culinary or Associate’s degree (preferred)

Tools

Food Safety Certification

Job description

Guest Services is seeking a Sous Chef to be the direct management assistant to the Chef and second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager, plans menus, directs staff, and helps achieve operating and financial goals while ensuring quality and client satisfaction.

In this role you will lead culinary operations, maintain safety and sanitation, recruit and train staff, control costs, and collaborate with the General