Sous Chef
Core
Supporting culinary operations, overseeing production and sanitation, leading the back-of-house team, and ensuring food quality and cost control for venue events.
Role type
Sous Chef
Builds
Catering menus, banquet meals, and daily kitchen operations
Domain
Hospitality / Food & Beverage
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Food cost management, recipe development, staff supervision, sanitation compliance, inventory management, event execution, safety enforcement, labor deployment
Preferred skills
Banquet facility experience, recipe testing, menu streamlining, guest satisfaction monitoring
Technologies
Food service equipment, POS systems (implied via BEOs)
Responsibilities
Order, receive, and prepare food items while maintaining food costs; develop and test recipes; supervise daily kitchen operations and part-time staff; assist with hiring and training; monitor food quality, portioning, and presentation; support inventory management and product rotation; enforce sanitation and safety standards; address operational issues during service.
Seniority
Mid-level, hands-on IC