Sous Chef Culinary Supervisor
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Lead high-volume food production as a Sous Chef, using culinary supervision, food safety, and presentation skills in a kitchen environment.
This Sous Chef helps the Executive Chef prepare and cook food while coordinating cooks and food-service associates. The role includes supervising hourly associates, managing production standards, and maintaining sanitation. It also requires monitoring inventory, deliveries, consumption, and waste.
Key Responsibilities:
- Prepare food using approved recipes and production standards
- Coordinate cooks and food-service associates during production
- Supervise scheduling, training, payroll, and associate reviews
- Maintain food safety, sanitation, presentation, and portion control
- Monitor inventory, deliveries, consumption, and product waste
Requirements:
- Four years of related culinary supervisory experience
- Post-secondary culinary or related education
- High-volume banquet and catering production experience
- Knowledge of food cost controls and presentation
- Microsoft Office proficiency, including Word and Excel
Apply culinary leadership, high-volume production knowledge, and food safety expertise as a Sous Chef supporting daily kitchen operations.
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