Sous Chef
$55,000–$65,000 year
On-siteSharon Hill, Pennsylvania, United States
Job Summary
Oversee kitchen staff and hot food preparation while managing inventory levels and maintaining Air Culinaire Standards. Conduct daily quality control checks to ensure adherence to corporate and government guidelines, rotating products and labeling all food properly. Train staff on safety hazards, standard operating procedures, and preventative maintenance for kitchen equipment. Manage on-site problem-solving for immediate customer satisfaction, safety, and cost issues using company procedures. Utilize Shipday for all catering logistics and deliveries, including photo documentation at the point of delivery. Maintain professional appearance, wear approved uniforms, and carry company radios while communicating with operations as required. Work weekends and holidays to meet operational demands.
Required Qualifications
- 5-7 years of experience in a kitchen environment within a catering or fine dining establishment
- A current Safe Food Handling Certificate
- Strong knowledge of proper food handling procedures and government regulations regarding the food code
- Culinary preparation and excellent knife skills
- Demonstrated ability to work well with others in a team-driven, fast-paced environment
- Supervisory experience
- An excellent driving record
- Flexibility to work weekends and holidays
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
- Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form
- Ability to regularly sit and talk or hear
- Ability to frequently use hands to handle, reach and carry with hands and arms
- Ability to stand and walk
- Ability to lift and/or move up to 40 pounds
Desired Qualifications
- Four-year culinary degree
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