Sous Chef
On-siteSalem, Virginia, United States
Job Summary
Directly supervise all kitchen personnel, conducting daily production meetings, evaluating performance, and initiating improvement plans. Manage food costs through portion control, waste reduction, and staff oversight while coordinating purchasing and inventory with the Executive Chef. Assist in recipe and menu development for a la carte and banquet operations, oversee special catering events, and maintain strict adherence to HACCP plans and food safety standards. Taste test foods for quality, conduct training on hygiene and culinary techniques, and ensure conformance to health regulations. Maintain kitchen equipment, troubleshoot breakdowns, and utilize computer programs for daily reporting. Requires 3-5 years of experience, ServSafe certification, and availability for weekends, holidays, and extended hours during peak seasons.
Required Qualifications
- 3-5 years of chef experience
- Must maintain a professional, neat and clean appearance
- Exhibit a positive attitude
- Display an engaging personality, enthusiasm and energy
- Must have supervisory, coaching and staff development skills
- Must have strong communication and interpersonal skills
- Must be well organized and detail-oriented
- Must have strong work ethic
- Must be dependable
- Regular attendance is required
- Potential weekend and holiday hours
- Ability to manage multiple priorities and meet frequent short timeline goals and deadlines
- ServSafe Certified
- Ability to stand, walk, bending, and scooping for long periods (6-8 hours)
- Ability to reach with arms and hands regularly
- Ability to lift up to 30lbs
- Use of sight, hearing, wrist movement
- Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
- Ability to work extended hours during golf and holiday season
- Ability to work weekends and holidays
Desired Qualifications
- Culinary degree
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