Sous Chef | Part-Time | Steven Tanger Center for the Performing Arts
$39,520–$45,760 year
On-siteGreensboro, North Carolina, United States
Job Summary
Assist the Executive Chef in managing main, grill, and banquet kitchens, including ordering, scheduling, sanitation, and employee development. Prepare and present daily specials, entrees, and salads to quality standards while controlling labor and food costs. Train, supervise, and performance manage kitchen staff, ensuring adherence to cleaning schedules and safety protocols. Expediting during meal periods, handling guest complaints, and executing service recovery as needed. Develop menus for special requests and maintain proper rotation of kitchen goods. Participate in F&B meetings, line-ups, and team activities to enhance overall knowledge and service delivery.
Required Qualifications
- 2-3 years as lead line cook
- Health & Sanitation Card
- Ability to communicate and follow instructions
- Ability to multi-task and work at an efficient pace to keep up with business needs
- Ability to follow instructions well as directed
Desired Qualifications
- Prefer culinary training
- Culinary School graduates preferred
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