Sous Chef - Scratch Kitchen Concept
Core
Develop and execute culinary results, oversee culinary and front-of-house staff, and manage food production and presentation standards.
Role type
Sous Chef
Builds
Food products and dining experiences for businesses, schools, senior living, and hospitals
Domain
Hospitality / Commercial Catering
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Culinary techniques, menu development, cost control, staff supervision, inventory management, P&L management, food safety compliance, vendor relations, equipment operation, training
Preferred skills
Culinary school degree, Microsoft Office Suite
Technologies
Computers, phones, televisions, photocopiers, filing cabinets, fax machines, ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, chef's knives
Responsibilities
Supervise cooks and other workers in food preparation and presentation, maintain food quality and safety standards, manage departmental expenses and budgets, assist with menu writing and recipe costing, inspect supplies and work areas, train staff on new techniques, provide customer service
Seniority
Mid-level, hands-on IC