Job Summary

As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

Essential Duties and Responsibilities:

• Proactively coaching and motivating team members to deliver their best
• Identifying opportunities and driving improvement in our location operations
• Monitoring quality and sanitation standards
• Delivering against our financial goals and budgets
• Setting the standard for culinary excellence
• Overseeing equipment maintenance routines
• Communicating and monitoring par levels
• Supporting the creation of menu build diagrams and monitoring output to ensure standards are adhered to
• Ensuring all routine kitchen management procedures are adhered to including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
• Creation of menu specifications, as needed
• Setting standards for chef table setups
• Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production
• Performing daily line checks to verify quality and flavor standards
• Leading game day culinary operations
• Managing end-of-month inventory, in partnership with the purchasing team, to ensure the accurate recording of stock
• Proactively monitoring and managing food waste to help drive the cost of food
• Delivering training and coaching to team members on both the menu and general culinary skills
• Management of employee breaks to ensure the well-being of all team members
• Delivery of pre-shift meetings to set the tone for events
• Conducting corrective action with team members to address any issues in relation to performance
• Completing onboarding and orientation for new members of the Culinary team
• Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures
• Supporting other Levy locations, as needed
• Supporting the maintenance and update of recipes
• Management of culinary department budget
• Other duties, as assigned

Qualifications:

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.