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
Required skills
Large-volume kitchen management, menu planning and costing, HACCP/FOODSAFE compliance, team leadership and training, inventory control, dietary accommodation (allergies, vegan, vegetarian), multi-department kitchen expertise (hot, cold, pastry, butchery, banquets)
Preferred skills
Culinary education or Chef designation, experience in hotels/resorts/restaurants, proficiency with Microsoft Excel and food service systems
Technologies
Microsoft Excel, Word, Outlook, food service systems
Responsibilities
Lead culinary team and ensure food safety standards, manage labor and food resources for cost efficiency, oversee ordering and inventory, execute menu planning and production, mentor staff, and support Executive Chef in operational execution
Seniority
Senior, hands-on IC with leadership mandate