Sous Chef

WHAT'S THE JOB?

Under the general supervision of the Culinary Director, the Sous Chef oversees procuring, organizing, planning, preparing and/or directing the preparation of all catering events. This role also performs the administrative and financial duties for the catering team such as ordering and resolving discrepancies with suppliers and customers, creation, and adherence to budgets for all related costs of the catering operation and supervising and training all staff within their charge.

• Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit.
• Plan and develop menus and recipes for the cafeteria, incorporating both the company’s promotional themes and healthy options while also encouraging and incorporating creative ideas from employees.
• Establish and implement food preparation schedules for all staff and recip...