Food Service - Sous Chef
$45,760–$49,920 year
On-siteMadison, Wisconsin, United States
Job Summary
Supervise and participate in creating high-quality products for events and food service locations while demonstrating new cooking techniques. Assist in menu pricing, estimate food consumption, and request necessary products to maintain competitive quality standards. Train, coach, counsel, and resolve problems with employees, ensuring compliance with all food safety, health, and safety regulations. Monitor cooking and holding temperatures, oversee inventory, and manage payroll and controllable profit within established guidelines. Incorporate sustainable resources into culinary selections and perform specialty projects as assigned by the Executive Chef. Respond to guest requests to ensure client satisfaction and maintain a clean, safe, and organized work environment. Work varied hours including nights, weekends, and holidays as needed.
Required Qualifications
- Strong interpersonal and communication skills, including the ability to articulate to our client, General Manager and HQ personnel
- Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships
- Exceptional problem-solving/decision-making skills combined with the ability to be organized
- Demonstrates financial management, merchandising, analytical, planning, and leadership skills
- Demonstrates the ability to remain flexible in a fast-paced environment
- Computer knowledge and skill level for basic office functions
- Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operate, which entails lifting, and perform all functions as set forth above
- Ability to work varied hours/days, including nights, weekends, and holidays, as needed
- Three years of food preparation experience
- ServSafe or Food Handling Certified
- Knowledge of HAACP
- Culinary training, must be 18 or older
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