Sous Chef
$64,000–$70,000 year
On-siteCincinnati, Ohio, United States
Job Summary
Assist the Executive Chef in supervising food production for all outlets, banquet events, and member functions while overseeing kitchen staff for daily recipe execution, inventory management, and cost controls. Direct supervision of culinary and snack shack personnel includes training, performance management, and ensuring sanitation and safety standards are met. Monitor budgeting and planning, prepare reports, arrange schedules, and expedites orders during peak hours to maintain quality, presentation, and flavor standards. Resolve guest complaints and consult with dining service during line-ups. Requires availability for evenings, weekends, and holidays; reports to Executive Chef.
Required Qualifications
- Ability to work evenings, weekends and flexible hours
- 3-5 years of experience as a Cook, Sous Chef or Kitchen Manager with a proven track record of growth
- Management experience of hiring staff, coaching, performance management of daily operations, discipline and counseling
- Must be familiar with and have worked with all kitchen equipment
- Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards
- Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club
- Ability to effectively supervise all kitchen food production employees in the absence of Executive Chef
- Food safety Certification of Ohio Department of Health
- Serve Safe Certification
- Required to stand for long periods, walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, reach, and twist
- Push, pull or lift 50 pounds
- Continuous repetitive motions
- Work in hot, humid, and noisy environments
Desired Qualifications
- A degree from post-secondary and/ or certification in a culinary arts program
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.