Sous Chef
$70,304–$73,000 year
On-siteCardiff, Alabama, United States
Job Summary
Lead the kitchen team by supporting the Chef De Cuisine in daily operations, overseeing food production at all stations, and managing inventory. Uphold the highest standards of cleanliness and sanitation, ensuring all areas remain code compliant while adhering to COVID-19 guidelines. Communicate with the GM and CDC to track staff, training, and service issues. Mentor line cooks and assist with any additional tasks assigned by the Chef or GM. Execute daily priorities in partnership with the Food & Beverage management team. Requires a minimum of two years as a Sous Chef in a fast-paced, upscale high-volume kitchen with the ability to expedite 350 covers. Must stand for 10+ hours, lift 50 pounds, and hold a Food Handlers Card.
Required Qualifications
- Minimum 2 years as Sous Chef in a fast-paced kitchen, upscale high-volume restaurant
- Experienced and able to expedite an average of 350 covers dinner service
- Demonstrated strong leadership and teamwork skills and abilities
- Capability to teach and mentor others
- Must be able to stand for 10+ hours
- Must be able to lift 50 pounds
- Reliable and predictable attendance
- Food Handlers Card / ServSafe Certification
Desired Qualifications
- College degree/Culinary school degree preferred, but not necessary
- Ideal candidate will have stable tenures, strong attention to detail, track record of mentorship and managing teams under pressure and passion
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