Sous Chef at Avion Hospitality Employee Services LLC

Oklahoma City, Oklahoma, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Apr, 26

Salary

0.0

Posted On

03 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Knowledge, Leadership, Communication, Organizational Skills, Teamwork, Menu Development, Food Safety, Inventory Management, Customer Service, Training, Mentoring, Creativity, Problem Solving, Time Management, Adaptability, Presentation Skills

Industry

Hospitality

Description

Description We are seeking a skilled and passionate Sous Chef to join our culinary team. This role supports the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, and fostering a positive, professional kitchen environment. The Sous Chef will supervise kitchen staff, manage shifts in the Executive Chef’s absence, assist with menu development, and uphold operational and safety standards. This is an ideal opportunity for a culinary professional with leadership skills, creativity, and a dedication to delivering exceptional dining experiences. Key Responsibilities: Assist in preparing, presenting, and innovating high-quality dishes that meet restaurant standards. Supervise, train, and mentor kitchen staff, promoting skill development and teamwork. Collaborate with the Executive Chef on menu creation, recipe development, and seasonal offerings. Manage inventory, order supplies, and minimize waste while maintaining budgetary guidelines. Maintain a clean, organized, and safe kitchen environment, ensuring compliance with food safety regulations. Lead kitchen operations during peak hours and in the Executive Chef’s absence. Ensure all staff adhere to company policies, hygiene, and safety standards. Address customer concerns efficiently to maintain a high level of guest satisfaction. Assist in scheduling, labor cost management, and performance reviews of kitchen staff. Requirements Proven experience as a Sous Chef or in a similar fast-paced kitchen environment. Strong culinary knowledge, with expertise in modern techniques, plating, and menu development. Excellent leadership, communication, and organizational skills. Ability to foster a collaborative, team-oriented work environment. High standards for food quality, presentation, and kitchen safety. Ability to work flexible hours, including early mornings, late nights, weekends, and holidays. Physical ability to stand for long periods, lift up to 50 lbs, and work safely in a high-temperature, fast-paced kitchen. Required certifications: Food Handlers, Alcohol Awareness, CPR, and First Aid (as applicable).

Responsibilities

The Sous Chef assists the Executive Chef in overseeing kitchen operations and ensures high food quality. They supervise kitchen staff, manage shifts, and help with menu development.