Sous Chef at Holbrook Life Management- Woods

Woodstock, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

25 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Preparation, Food Quality Control, Inventory Management, Staff Training, Sanitation Standards, Health And Safety Compliance, POS Systems, Payroll Management, Leadership, Communication, Problem Solving, Time Management, Vendor Relations, Cooking Methods

Industry

Real Estate

Description

Description The Sous Chef is primarily responsible for managing daily kitchen activities working alongside the Executive Chef and/or Executive Sous Chef. The Sous Chef will oversee the kitchen staff, aid with menu preparation, ensure food quality and freshness, and monitor ordering and stocking. Key responsibilities include: Manage kitchen staff, including scheduling, along with the Executive Chef or Executive Sous Chef; provide necessary direction and training. Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards. Assist with the preparation and design of food and drink menus. Ensure all plates leaving the kitchen meets taste and design standards. Resolve issues that arise with kitchen staff, distributors, and vendors Maintain kitchen inventory and order supplies. Confirm compliance with all sanitation and health and safety standards. Fill in for the Executive Chef or Executive Sous Chef when necessary. Maintain and repair kitchen equipment. Requirements Position Requirements: Have high school diploma; culinary degree or completion of related certification or apprentice program preferred. Possess 2+ years’ experience as a Sous Chef. Possess a solid understanding of cooking methods, ingredients, kitchen equipment, health and safety standards, and familiarity with industry best practices. Possess the ability to effectively and professionally engage, interact and collaborate with residents, suppliers and associates. Have excellent communication skills; multi-lingual skills a plus. Be a customer-focused, proactive and creative problem-solver. Have a servant-leader mentality, proven management skills and ability to delegate. Work well under pressure in a fast-paced environment. Be willing and able to work early morning hours. SERVSafe certification preferred. Be proficient in POS, desktop, inventory management, payroll management, MS Word and Excel. Experience in multi-outlet operations preferred. Be willing to perform a practical cooking demonstration during the hiring process. Be willing and able to take and pass a drug screen. Be willing to consent to and able to pass a criminal background screen.

Responsibilities

The Sous Chef manages daily kitchen operations, oversees staff, and ensures food quality and safety standards are met. They also assist with menu design, inventory control, and equipment maintenance while supporting the Executive Chef.