Sous Chef at MCC LFGSP HOLDINGS LLC

Mount Pleasant, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Dec, 25

Salary

0.0

Posted On

01 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Leadership, Organizational Skills, Attention To Detail, Customer Service, Culinary Training, High Volume Banquet Experience, Creativity, Problem Solving, Communication Skills, Sanitation, Safety, Inventory Management, Quality Assurance, Teamwork, Flexibility

Industry

Description

Description Sous Chef Reports to: Director of Food & Beverage/Executive Chef At Hanna Brothers, we believe that “Great Food Brings People Together.” As an emerging leader in the corporate event catering industry, Hanna Brothers is the company to join if you want a rewarding career packed with limitless opportunities. Our customers span Fortune 500 companies, the film industry, as well as disaster relief agencies to name a few. As a member of the Hanna Brothers team, you will be an integral part of taking care of our customers, which will enable us to deliver great food, to any crowd, anywhere. Hanna Brothers is an innovative, high performing company that has recently grown to become of the largest food producers in middle Georgia. Our teammates are enthusiastic, committed to quality, and thrive on consistently delivering unparalleled results. Now is the time to join us and grow an exciting career within the food industry. Job Summary: Works directly with the Executive Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Essential Job Functions: Leads kitchen team and reports to Executive Sous Chef & Executive Chef. Sous Chef is in charge in absence of Executive Sous Chef & Executive Chef. To plan inspect and execute a well thought out plan to ensure smooth service. Working tirelessly to maintain quality in food, sanitation, safety in work environment. Actively promote and exhibit enthusiasm in the work place. Be a spokesperson for what we do. Oversees and organizes kitchen stock and ingredients to ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Keeps cooking stations stocked, especially before and during prime operation hours. Hires and trains new kitchen employees to restaurant and kitchen standards. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions and manage budgetary concerns. Properly utilizes left over stock and batch cooks as needed to preserve integrity of food and to keep it as fresh as possible. Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling. Works with kitchen leadership team to maintain kitchen organization, staff ability, and training opportunities. Verifies that food storage units all meet standards and are consistently well-managed. Assist in monitoring or guiding kitchen staff, menu development, cost control, ordering supplies, counting inventory, and P&L accountability. Promote safety and security of co-workers, guests, building and assets utilizing procedures and policies developed by Hanna Brothers Georgia LLC. Demonstrate Continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless team-oriented guest service. Assures proper execution and follow up of all BEO’s. Provide feedback to the management team on effectiveness of program initiatives. Requirements Required Knowledge, Skills and Abilities: Knowledge of: Proficiency in food preparation, “soups & sauces, starches, vegetables, all proteins, to include fish, chicken, beef etc.,” proper service temperatures and holding temperatures of all prepared foods, knowledge of butchery and fish cutting, knowledge of baking and pastry production, knowledge of all cooking methods such as roasting, stewing, etc. Skills & Qualifications: Formal Culinary Training, previous High volume Banquet/Catering experience preferred. Extensive food and beverage knowledge, Restaurant Industry knowledge, strong organizational skills, attention to detail, knowledge of restaurant regulations, leadership, management, positivity, ability to work under pressure, self-motivated, creative problem-solving skills, strong verbal and written communication skills, exceptional customer-service skills. Ability to: Ability to multi-task and remain unflappable, meet timelines, maintain professional appearance and attitude, work varied hours/days, take initiative, be self-motivated and perform at an independent, accountable, and dependable level. Ability to communicate in person in a one-to-one setting, work closely within a team environment to ensure the smooth running of the food and beverage operation. Ability to lift up to 50lbs on a day to day basis. Additional Requirements: Minimum of 5 years in a high volume banquet production; multi-outlets, Quality driven with a passion for excellence. Able to expedite service and stay organized in a high volume multi-faceted operation, which includes catering and a busy restaurant, highly focused on quality and sense of urgency, working knowledge of mathematics for recipes, ordering. Able to delegate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience. Minimum of 2 years’ supervisor experience as Sous Chef or Chef de Partie. Must possess excellent organizational and administrative skills, interpersonal skills and leadership skills. Approachable, open-minded and fair. Flexible work hours to meet the demands of the operation. High energy. Serve-safe Certified Culinary Degree Large repertoire of cuisines. Working knowledge of computers and basic software.

Responsibilities

The Sous Chef works directly with the Executive Chef to manage daily kitchen activities, oversee staff, and ensure food quality and freshness. They are responsible for maintaining kitchen organization and training new employees while promoting safety and sanitation standards.