Sous Chef
Core
Strategic and hands-on leadership of food service operations for a workforce accommodations facility, serving 500 to 4,000+ meals daily.
Role type
Senior Sous Chef (Mass Service)
Builds
Rotational menus and high-volume food service for workforce lodges
Domain
Hospitality / Workforce Accommodations
Required skills
Menu planning, procurement, food production, staffing, training, compliance, food safety (FOODSAFE, HACCP), team leadership, cost control, inventory management, dietary requirements management, kitchen operations (Hot, Cold, Pastry, Butchery, Banquets)
Preferred skills
Microsoft Excel, Word, Outlook, food service systems proficiency
Responsibilities
Lead and develop a high-performing culinary team, prepare and design rotational menus, ensure adherence to food safety and quality standards, manage labor and food resources, oversee ordering and inventory, apply expertise in dietary requirements, maintain cleanliness and organization, support Executive Chef with planning and forecasting
Seniority
Senior, hands-on IC with leadership responsibilities