Sous Chef (7357)

ABOUT GENUINE FOODS

At Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients. We are a growing social enterprise that uses food to enhance health, productivity and happiness. We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate.

ABOUT THIS POSITION

As a Sous Chef for Genuine Foods, you will ensure that students and families enjoy the scratch made and delicious meals they deserve! We are a progressive, rapidly growing food service company that serves schools and other intuitions across the country.

The sous chef collaborates with the chef manager and operations management team and collaborate on the menu. Main responsibilities include helping execute exciting and engaging meals and menus, assisting in leading a team of cooks and food service workers, and contributing to the exceptional daily prep and service of each meal. This includes overseeing on-site client visits and events, account management, and ensuring that all menu items that are produced are of high quality and delight the students relying on our services for their meals.

• Execute and help craft seasonal and exciting menus with the culinary team for our clients while being mindful of client preferences, tastes and nutrition.
• Collaborate with the Chef and Food Service Director to ensure menus meet labor, food cost and efficiency standards.
• Ensure all items are cooked correctly based on recipe and standards
• Complies for food safety and sanitation requirements.
• Assist in managing and coaching the team overseeing all aspects of daily food preparation & serving including culinary and operational excellence, staff/skills training, daily troubleshooting, recipe adherence, and site cleanliness and organization.
• Continuously improve and propel forward culinary aspects of operations from sourcing and receiving, to menu/recipe development and feedback

QUALIFICATIONS

• Previous high-volume production, catering, hotel, restaurant, or relevant experience is highly desired.
• Comfortable with change, feedback, and the ability to be passionate when cooking from recipes that you didn’t make.
• Passion for seasonal ingredients and local sourcing.
• Experience in leading teams with varying culinary skill levels and interest.
• Commitment to continuous learning and on-going training.
• Demonstrated organizational and superior attention to detail skills.
• Superior ability to manage labor and food costs.
• Enjoys working with people and growing and developing a culinary team.
• Very comfortable working with numbers and technology.

Benefits and Perks:

• Health and retirement benefits
• Paid time off
• Holiday Pay
• Getting in on the ground of a growing company

GENUINE VALUES:

TRUSTWORTHINESS: We operate by our commitment to integrity,reliability, and
consistency. Our clients deserve our very best—every single time.

PERSONAL ACCOUNTABILITY:  We are creative problem-solvers who own our results and can immediately  identify solutions. We learn from our mistakes.No excuses.

PEOPLE FIRST: We are first-and-foremost a people-centered organization. It's
backbone of hospitality. Every person matters and every person is seen.

TRANSPARENCY: We are proud to offer openness and candor in every aspect of our
business—from service standards,to purchasing,to financials. That’s what successful
partnerships are based on.

Salary : $24 - $28