Sous Chef I - Weekend PM

About Company:

About the Role:

The Sous Chef I plays a critical role in supporting the culinary operations within a retail trade environment, ensuring the delivery of high-quality food products that meet customer expectations. This position involves assisting the Head Chef in managing kitchen staff, overseeing food preparation, and maintaining strict hygiene and safety standards. The Sous Chef I is responsible for coordinating daily kitchen activities, managing inventory, and contributing to menu development to enhance the customer experience. This role requires a balance of culinary expertise, leadership, and operational management to maintain efficiency and consistency in food production. Ultimately, the Sous Chef I helps drive the success of the culinary team by fostering a collaborative environment and upholding the brand’s standards across all retail locations in the United States.

Minimum Qualifications:

• High school diploma or equivalent; culinary degree or certification preferred.
• Minimum of 2 years of experience in a professional kitchen environment, preferably in a supervisory role.
• Strong knowledge of food safety standards and kitchen sanitation practices.
• Ability to work flexible hours, including nights, weekends and holidays, as required in retail food service.
• Basic proficiency in inventory management and cost control.

Preferred Qualifications:

• Formal culinary training or certification from an accredited institution.
• Experience working in a retail trade or food service environment with high customer volume.
• Familiarity with menu development and nutritional guidelines.
• Leadership experience with a proven ability to motivate and manage a diverse team.
• Proficiency with kitchen management software and point-of-sale systems.

Responsibilities:

• Assist the Executive. Sous Chef in planning and directing food preparation and culinary activities.
• Lead service on your shift, ensuring food is accurate to menu, labeled properly identifying allergens, conducting line checks for garnish and flavor.  
• Supervise and train kitchen staff to ensure adherence to recipes, portion control, and presentation standards.
• Manage inventory levels, help order supplies, and monitor food costs to optimize profitability.
• Ensure compliance with health, safety, and sanitation regulations in all kitchen operations. including ensuring all logs are properly filled out per station. 
• Collaborate with management to develop and update menus that align with customer preferences and seasonal availability.
• Oversee daily kitchen operations to maintain efficiency and quality during peak and off-peak hours.
• Address and resolve any kitchen-related issues promptly to minimize disruption to service.
• Support the implementation of new culinary techniques and innovations to enhance product offerings.

Skills:

The required skills enable the Sous Chef I to efficiently manage kitchen operations, ensuring food quality and safety standards are consistently met. Leadership and communication skills are essential for training staff and fostering a positive work environment. Culinary expertise allows the Sous Chef I to assist in menu planning and troubleshoot food preparation challenges. Inventory management and cost control skills help maintain budgetary goals and reduce waste. Preferred skills such as familiarity with kitchen software and advanced culinary techniques further enhance daily efficiency and innovation within the kitchen.