Sous Chef: Lead Kitchen Ops & Menu Vision

Guest Services, Inc.; New York (NY); On-site; USD 59,000 - 72,000; Full time

Job summary

Guest Services, Inc. in United States seeks a Sous Chef to support the Chef and be second in command in the kitchen. You will help plan menus and direct culinary staff to meet client objectives and quality standards.

Responsibilities include budgeting, forecasting portions, recruiting and training staff, controlling expenses, maintaining food safety, and ensuring timely, high-quality food production across the unit.

Qualifications

• High School Diploma or GED required.
• Food safety certification and strong sanitation habits required.
• Strong customer service abilities.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

Responsibilities

• Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget.
• Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff.
• Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Maintain awareness of safety issues, and report them immediately to your manager.

Skills

Food Safety

Sanitation

Customer Service

Communication

Problem Solving

Education

High School Diploma/G.E.D.

Culinary or Associate's degree

Job description

Guest Services, Inc. in United States seeks a Sous Chef to support the Chef and be second in command in the kitchen. You will help plan menus and direct culinary staff to meet client objectives and quality standards.

Responsibilities include budgeting, forecasting portions, recruiting and training staff, controlling expenses, maintaining food safety, and ensuring timely, high-quality food production across the unit.