Sous Chef
Core
Strategic and hands-on leadership of large-scale food service operations for workforce accommodations, serving 500 to 4,000+ meals daily.
Role type
Senior Sous Chef (Mass Service)
Builds
Rotational menus and high-volume food service for corporate workforce lodges
Domain
Hospitality / Mass Food Service / Workforce Accommodations
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Food Service)
Required skills
Large-volume kitchen management, menu planning, cost control, HACCP/FOODSAFE compliance, team leadership, inventory management, dietary restriction handling, multi-station kitchen expertise (Hot, Cold, Pastry, Butchery, Banquets)
Preferred skills
Culinary education or Chef designation, Microsoft Office proficiency, experience in hotels/resorts/restaurants
Technologies
Microsoft Excel, Word, Outlook, food service systems
Responsibilities
Lead culinary team and operations, ensure food safety and quality compliance, manage labor and food resources, oversee inventory and ordering, execute menu planning and forecasting, train and develop staff
Seniority
Senior, hands-on IC with leadership mandate