Sous Chef - Boeing Center at Tech Port
Core
Second-in-command over culinary and stewarding departments, responsible for purchasing, receiving, producing food, and training staff in a large-scale banquet facility.
Role type
Senior IC sous chef (banquet/hospitality)
Builds
Food and beverage operations for large events
Domain
Hospitality / Banquet services
Required skills
Food cost management, staff training, inventory control, health code compliance, banquet production, kitchen equipment maintenance, scheduling
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, maintaining kitchen equipment cleanliness, scheduling staff, supervising all kitchen and stewarding staff, maintaining Health Department score of 90 or higher
Seniority
Senior, hands-on IC
