The Event Sous Chef will work in our on-site commissary kitchen and at events on site.

Responsibilities:

• must be able to follow recipes, adhere to company standards with presentation and portion size, and perform daily prep duties in an efficient and safe manner.
• must maintain inventory of all kitchen items, assist with food orders, and have regular meetings with the chef in planning weekly prep projects, staffing etc.
• Assist in training, supervising, and counseling kitchen staff, checking and ensuring kitchen staff are following daily tasks and executing tasks from Executive Chef daily notes.
• must have an understanding of financial aspects like food cost and labor budget and provide excellent customer service to a wide variety of customers and maintain highest professional food quality and sanitation standards.

Qualifications:

• Must have high volume event management experience of at least 3 years.
• A passion for mentoring and developing others.
• Goal oriented with a solid track record in achieving financial results.
• Must be extremely guest oriented with the highest degree of honesty and integrity.
• Flexible availability based on business demands.