Sous Chef
$70,000–$80,000 year
On-siteSalem, Oregon, United States or Salem, Massachusetts, United States
Job Summary
Oversee daily food preparation by checking ingredient freshness, developing recipes, and planning menus with uniform serving sizes. Direct kitchen staff, hire, and train cooks while managing inventory using the Orca Inventory System. Inspect supplies, equipment, and work areas for cleanliness and functionality, ensuring all sanitation practices and kitchen safety standards are met. Monitor food costs, labor control, and menu design to maintain quality. Requires 2+ years of experience with high-volume kitchen exposure and flexible availability for weekends and holidays.
Required Qualifications
- 2+ years experience
- Food cost, Inventory control, menu design experience and labor control
- TEAMWORK and a GREAT attitude
- Must have flexible availability – Weekends & Holidays required
Desired Qualifications
- Bilingual is a plus
- Previous high volume experience preferred
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