Corporate Dining Sous Chef | AT&T Discovery District
Core
Overall management of culinary operations for a high-volume corporate dining facility, ensuring food quality, cost control, and team leadership.
Role type
Corporate Dining Sous Chef
Builds
High-volume food service operations for corporate events and facilities
Domain
Hospitality / Corporate Dining
Required skills
Culinary arts degree or certification, 3+ years high-volume kitchen experience, menu development, cost control, inventory management, health code compliance, team leadership, Microsoft Office proficiency
Preferred skills
Food Protection Manager Certification, ability to lift 50lbs, flexibility for nights/weekends/holidays
Technologies
Microsoft Word, Excel, PowerPoint
Responsibilities
Manage culinary operations and daily schedules, create innovative menus based on feedback, monitor food and labor costs, ensure Health Department compliance, lead and train kitchen staff, maintain sanitation and safety standards, update recipes and production forecasts
Seniority
Mid-level, hands-on IC
