Sous Chef
Core
Lead and manage large-scale food service operations for workforce accommodations, serving 500 to 4,000+ meals daily with a focus on safety, quality, and cost control.
Role type
Senior Sous Chef (Mass Service/Workforce Lodging)
Builds
Rotational menus and high-volume meal service for 500+ to 4,000+ guests daily
Domain
Hospitality / Workforce Accommodations / Mass Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Food Service)
Required skills
Large-volume food service leadership, HACCP/FOODSAFE certification, menu costing and recipe card implementation, multi-department kitchen management (Hot, Cold, Pastry, Butchery, Banquets), team development and retention, inventory control, dietary restriction management
Preferred skills
Culinary education or Chef designation, experience in hotels/resorts/restaurants, proficiency with Microsoft Excel/Word/Outlook and food service systems
Technologies
Microsoft Excel, Microsoft Word, Microsoft Outlook, Food Service Systems
Responsibilities
Lead all food service operations and develop the culinary team, prepare and design high-quality rotational menus, ensure strict adherence to food safety standards and contractual scope, manage labor and food resources for cost control, oversee ordering and inventory counts, apply expertise in dietary requirements and special diets, maintain kitchen cleanliness and organization, support the Executive Chef with planning and forecasting
Seniority
Senior, hands-on IC with leadership mandate