Sous Chef - Monday to Friday, No Weekends!
Core
Second-in-command kitchen manager assisting the Chef with menu planning, cost control, staff supervision, and food quality assurance.
Role type
Sous Chef
Builds
Food service operations for hotels, resorts, national parks, and dining facilities
Domain
Hospitality / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
menu planning, cost analysis, staff supervision, inventory control, food safety compliance, physical stamina
Preferred skills
Culinary or Associate's degree in food service
Technologies
Commercial Kitchen Machinery, Appliances, Tools, and Utensils
Responsibilities
Assist in planning and developing menus and forecasting portion specifications; Assist in recruiting, supervising, training, scheduling, and directing culinary staff; Control expenses and maintain inventory of food and supplies; Ensure safe facility environment and food quality standards; Plan, schedule, and participate in culinary work to ensure efficient food preparation.
Seniority
Mid-level, hands-on IC