Sous Chef
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
Required skills
Culinary techniques, staff supervision, cost control, menu development, vendor management, inventory management, P&L management, food safety compliance, 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 culinary and front-of-house staff, manage departmental expenses (P&L), assist with menu writing and recipe costing, maintain vendor relationships, ensure food safety and sanitation standards, train cooks on preparation and presentation, inspect supplies and equipment, assist with inventory and production scheduling
Seniority
Mid-level, hands-on IC