Sous Chef - Monday to Friday, No Weekends

Lake Roosevelt Adventures; Baltimore (MD); On-site; USD 41,400 - 50,600; Full time

Job summary

Lake Roosevelt Adventures is hiring a Sous Chef based in Baltimore, Maryland. The role involves assisting the Chef in managing kitchen operations while ensuring food quality and compliance with health standards. As a key player in the kitchen, the Sous Chef will recruit and supervise staff and control expenses effectively.

The ideal candidate will have a high school diploma, food safety certification, and strong customer service skills. This position offers a consistent Monday to Friday schedule and no weekends!

Qualifications

• High School Diploma or G.E.D. required, Culinary degree preferred.
• Food Safety Certification and strong sanitation habits required.
• Ability to communicate effectively with customers and coworkers.

Responsibilities

• Assist Chef in planning and developing menus.
• Recruit, supervise, and train culinary staff.
• Control expenses and maintain inventory of food and supplies.

Skills

Food Safety Certification

Strong customer service abilities

Sanitation habits

Problem-solving skills

Education

High School Diploma/G.E.D. equivalent

Culinary or Associate’s degree in food service

Tools

Commercial Kitchen Machinery

Job description

## Sous Chef - Monday to Friday, No Weekends!Applylocations: Baltimore, MDtime type: Full timeposted on: Posted Todayjob requisition id: JR03950Compensation Amount:46,000.00 USD AnnualJob Summary:The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager. The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs.Job Description:**ESSENTIAL FUNCTIONS*** 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.**SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE*** 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.**PHYSICAL AND MENTAL REQUIREMENTS*** Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.* Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.* Ability to stand for the entire work day.* Climbing steps regularly.* Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.* Reading and writing work-related documents in English.* Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.* Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.* Physical presence at the job site is essential to perform job duties.**EQUIPMENT USED*** Commercial Kitchen Machinery, Appliances, Tools, and Utensils.Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.*Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.*OUR COMMITMENT TO DIVERSITY, EQUITY, & INCLUSION: We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base.