Sous Chef Leader: Menu, Training & Kitchen Ops

Prime, Inc.; Springfield (MO); On-site; USD 42,000 - 64,000; Full time

Job summary

The Oasis Hotel & Convention Center in Springfield, MO is seeking a Sous Chef to plan and direct food preparation, working closely with the Executive Chef to achieve food and labor cost goals. The role assumes responsibility in the Executive Chef's absence and requires maintaining menu item consistency and high hygiene standards.

Responsibilities include daily line inspections, enforcing ticket times, coordinating prep with BOH staff, training cooks, and assisting in lunch and dinner prep while

Qualifications

• Minimum 2 years of restaurant experience.
• Culinary Degree preferred.
• Knowledge of Health Department requirements.
• Excellent communication, guest service and time management.
• Ability to work calmly in a fast-paced, multi-tasked environment.
• Must be dependable and energetic.
• Must have previous line cook experience.

Responsibilities

• Plans and directs food preparation in the kitchen.
• Works with the Executive Chef to achieve food and labor cost goals.
• Assumes kitchen responsibility in the Executive Chef's absence.
• Maintains consistency of all menu items.
• Maintains high standards of hygiene and professionalism.
• Conducts daily line inspections.
• Maintains and enforces ticket times.
• Trains cooks on fundamentals of cooking daily.
• Handles food orders and ensures proper storage.

Skills

Communication

Guest service

Time management

Organization

Calm under pressure

Dependable

Teamwork

Education

Culinary Degree

Job description

The Oasis Hotel & Convention Center in Springfield, MO is seeking a Sous Chef to plan and direct food preparation, working closely with the Executive Chef to achieve food and labor cost goals. The role assumes responsibility in the Executive Chef's absence and requires maintaining menu item consistency and high hygiene standards.

Responsibilities include daily line inspections, enforcing ticket times, coordinating prep with BOH staff, training cooks, and assisting in lunch and dinner prep while