Sous Chef - Exempt
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, 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), ensure food quality and safety standards, assist with menu writing and costing, train staff on cooking techniques, maintain vendor relationships, inspect equipment and work areas, compile operational data
Seniority
Mid-level, hands-on IC