Job Purpose:
A Sous Chef is someone who is passionate about food, customer satisfaction and managing people. They are to assist with the accountability of all aspects quality food production and development and are responsible for a specified portion based on strengths and need. Their goal is to ensure quality food is produced in an efficient way in accordance with Crystal Catering standards and health department requirements. This person should be able to run the kitchen if the Executive Chef needs to step away or is absent for the day. This person should be able to run an event with assistance.
Duties and Responsibilities:
FOOD PREPARATION & EXECUTION

• Establish and ensure appropriate timing for prep, plate up, loading, and first plate times.
• Assist with creating Prep List with Directions and Recipes
• Open kitchen according to established checklist
• Monitor staff’s cutting, baking, fryer, stove, oven, and various ingredient education level and skill set.
• Train and mentor staff based on company standards to increase efficiencies.
• Cook food based on required temperatures using timing management skills.
• Make sure kitchen and back of house is in compliance with Crystal and Marion County Health Department requirements.
• Encourage a positive attitude amongst the staff and management
• Welcome feedback to create improvement plans.

FOOD SAFETY:

• Store food, chemical, and paper supply items according to required temperature, expiration date and label requirements. Rotate items according to First In; First Out rule.
• Prevent cross contamination through proper storage, preparation, and cooking guidelines.
• Ensure quality control through taste testing, monitoring expiration dates and removing products that lack freshness or Crystal standards.

ADMINISTRATIVE:

• Accurately count, record, and submit meat, produce, dry goods, towels, aprons, paper supplies, equipment, dish chemical and smallwares inventory as needed.
• Keep all areas of the venue and shelves clean and organized.
• Order meat, produce, dry goods, towels, aprons, paper supplies, equipment, dish chemical and smallwares inventory as needed.
• Accept deliveries, verify all orders are received, and ensure deliveries are put away and stored accordingly.
• Assist with scheduling staff according to calendar of events, venue needs, projected revenue, time of task, skill set.
• Assist with conducting internal tastings to test out new food menu ideas.
• Price out and implement new ideas and edits to the menus.
• Keep track of all recipes to ensure consistency from tastings to events.
• Assist with recruiting staff based on forecasted needs through various methods such as passing out flyers, attending job fairs, and engaging in referral programs.
• Set example for staff on professionalism, quality work, sanitation, cleanliness, and attitude.

Qualifications:

• Education: Degree in Culinary Arts preferred but not required
• Experience: 3 years of relative experience within company or at a similar establishment
• Must be able to stand, walk, and work for extended periods of time as needed by job.
• Must be willing to travel to other facilities as needed to assist as needed.
• Must demonstrate a positive attitude while communicating with clients or co-workers
• Must demonstrate accountability; the ability to be responsible, reliable, or amenable.
• Able to work in fast paced environment and able to work nights, weekends, and holidays

Job Type: Full-time
Pay: $45,000.00 - $55,000.00 per year
Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Supplemental Pay:

• Bonus opportunities

Experience:

• Culinary experience: 3 years (Required)

Work Location: In person