Sous Chef
Core
Managing kitchen operations, menu planning, and food safety for a corporate cafeteria and catering services.
Role type
Sous Chef
Builds
In-house catering and employee meal services
Domain
Hospitality / Corporate Catering
Deliverable
product features
Required skills
Cost control, menu planning, inventory management, food safety enforcement, staff meeting facilitation, high-volume production
Preferred skills
Culinary arts degree, innovative menu creation, ability to perform under pressure, creative spirit
Technologies
N/A
Responsibilities
Manage cost controls and expenditures, create pricing schedules, source high-quality local ingredients, plan seasonal menus, purchase and manage inventory, enforce food quality, hold staff meetings for safety and innovation, ensure kitchen safety, cater company events, create a pleasant dining environment
Seniority
Mid-level, hands-on IC
