Sous Chef - Boeing Center at Tech Port
Core
Second-in-command over culinary and stewarding departments, responsible for purchasing, receiving, producing food for large events, and supervising kitchen staff in the absence of the Executive Chef.
Role type
Senior IC sous chef (banquet facility)
Builds
Banquet meals and food service for large events
Domain
Hospitality / Food & Beverage
Required skills
Food cost management, staff training, inventory control, health code compliance, event scheduling, kitchen equipment maintenance
Preferred skills
Scratch cooking, creative food presentation
Technologies
Excel
Responsibilities
Ordering and receiving food items, maintaining food costs and budget goals, producing required products per Banquet Event Orders, training kitchen and stewarding staff, supervising all kitchen and stewarding personnel, maintaining kitchen equipment cleanliness and annual maintenance, ensuring Health Department score of 90 or higher, scheduling staff as needed, assisting with monthly inventory.
Seniority
Senior, hands-on IC
