Sous Chef at The Padonia Corporation

Cockeysville, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

28.0

Posted On

04 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Kitchen management, Event catering, Staff supervision, Inventory management, Food safety, HACCP, Sanitation standards, Menu preparation, Leadership, Problem-solving, Team collaboration, Expediting, Knife skills, Quality control

Industry

Hospitality

Description

Sous Chef | Seasonal |Non-Exempt/Hourly The PADONIA 30-acre campus located in Cockeysville includes Maryland’s largest swim club, top Baltimore caterers for weddings, mitzvahs, company picnics as well as celebrations, PADONIA Learning Center for Infants to Pre-K and PADONIA Summer Camps for ages 4 to 13.  Job Summary: This position is second to the Head Chef and assists with management of our various Food & Beverage locations throughout the club including The Grille, Catering, Windy Valley Farms, and special events by preparing recipes with an attention-to-detail and sense of urgency. We are seeking an experienced, high-energy Sous [https://www.google.com/search?q=Kitchen+Manager&sca_esv=69726a373e8f47a0&rlz=1C1HKFL_enUS1196US1197&ei=4tnKabOFJs-i5NoPqLigmQU&biw=1920&bih=893&ved=2ahUKEwivuY-fuMiTAxV2kokEHc-4EMkQgK4QegQIAxAB&uact=5&oq=kitchen+manager+job+description+sample&gs_lp=Egxnd3Mtd2l6LXNlcnAiJmtpdGNoZW4gbWFuYWdlciBqb2IgZGVzY3JpcHRpb24gc2FtcGxlMgYQABgWGB4yBhAAGBYYHjIGEAAYFhgeMgsQABiABBiKBRiGAzILEAAYgAQYigUYhgMyCxAAGIAEGIoFGIYDMgUQABjvBTIIEAAYgAQYogQyBRAAGO8FSJ4PUI8FWJ0NcAF4AZABAJgBU6ABhgSqAQE3uAEDyAEA-AEBmAIIoAKZBMICChAAGEcY1gQYsAPCAg0QABiABBiKBRhDGLADwgIFEAAYgATCAgUQIRigAZgDAIgGAZAGCpIHATigB58osgcBN7gHlgTCBwMzLjXIBwuACAE&sclient=gws-wiz-serp&mstk=AUtExfAF9mlHKKN8WfXrXqE-O8jVCUr870xbQZOu0nK9J791VPA2KmYs4vohDGxaPot-hildPXazBS7Q85Bdpqf25Edhn4eTa9fKNThWzwBiH_-UMWN_aX8lJ7pc2_AX-56GINA&csui=3] Chef to manage event back-of-house operations. The ideal candidate will possess strong leadership skills, a passion for culinary excellence, and experience maintaining high food quality and safety standards in a fast-paced environment. You will be responsible for managing kitchen event operations, supervising staff, ensuring food quality, and enforcing sanitation standards. Optimizing workflows and maximizing profitability through inventory management and waste reduction. Responsibilities: * Show strong attention-to-detail, organizational, retention and problem-solving skills even while working under a sense of urgency. * Mentor kitchen staff, fostering a collaborative team environment. * Streamlining kitchen processes to maintain prompt service times. * Keep yourself and employees energetic and motivated * Managing inventory so that all necessary ingredients are stocked for service. * Prepare standardized recipes in our kitchen for food and beverage locations. * Expedite. Ensure that all orders are prepared correctly and prepared well. * Manage back-of-house activities, ensuring events are prepped and food flows smoothly from the kitchen to the customer. * Employ culinary and managerial skills to maintain and enhance customer satisfaction, maintain high food quality standards, and lead the team during service. * Communicate efficiently and work in a team-oriented environment to ensure smooth service operations. * Enforce strict adherence to food safety, sanitation, and hygiene regulations (e.g., proper temperatures, food storage, cleanliness). * Possess proficiency in all stations of the line including grill, fry and cold, as well as skills with knives, tools and kitchen equipment. * Ability to develop preparation lists for anticipated business, monitor inventories and receive orders. * Stock and execute proper rotation of all products. * Ensure all kitchen equipment is clean and functional, scheduling maintenance as required. * All other duties as assigned or required. * Work as needed in all other Departments of PADONIA – including Catering and Special Events- front and back of house, Park Operations, The Grille, Windy Valley. * Comprehensive knowledge of Catering, to assist guests and train employees. * General cleaning including, but not limited to, washing dishes, cooking utensils, and cookware, taking out the trash, bathrooms, sanitizing kitchen equipment and workstations, and sweeping and mopping floors * Communicate efficiently and work in a team-oriented environment to ensure smooth service operations. * Ensure compliance with food safety certification and standards following all local, state, and federal requirements. * Support Park Operations, Grille, Day Camp, Cabana bar in a variety of roles.  * Follow all safety and health guidelines as outlined by the company. * All other duties as assigned or required. * Work as needed in all other Departments of PADONIA – including Catering and Special Events- front and back of house, Park Operations, The Grille, Windy Valley. Qualifications: * 21+ years old. * 5+ year’s event catering experience required and 2 years management experience. * Skills and experience considered * Knowledge of HACCP, proper food handling techniques, temperatures, and food safety including food allergies. * ServSafe Certification and Culinary arts degree or formal training is preferred. * Lift 50+ pounds and stand for an extended period of time. Ascend/descend stairs and ladders. Work with tools and equipment. * Ability to work flexible shift/hours including weekday, evening & weekend hours. Full availability needed * Ability to work overtime if needed. * Must display a positive attitude and professional image in compliance with PADONIA. Skills: * Eager to learn and understand the organization and services provided. * Strong leadership skills with the ability to resolve conflicts. Be accountable for yourself and employees. * Excellent written, verbal, and interpersonal communication skills. * A self-starter with the ability to anticipate issues and proactively solve problems. * Team player with commitment to reaching common goals. * Efficiently complete tasks and keep employees on tasks, accurately and timely. Proven experience with multi-tasking. Managing and working with multiple people, priorities, and timelines. * Demonstrated flexibility and professionalism (including image) in an environment where change is constant. * An enthusiastic and positive attitude, strong work ethic, demonstrated desire to provide excellent customer service with strong follow-through. * Must be willing to take directions from managers and supervisors. Must be willing to give directions to employees. * Ability to pass background check. Environmental Conditions and Physical Expectations: * Must stand, walk, and sit. * Must be able to work both indoors and at outdoor venues that includes a variety of weather conditions including hot or cold temperatures. * Ability to work weekdays, evenings, weekends, and holidays as required. Reasonable Accommodation:  In accordance with company policy, reasonable accommodation will be made for any qualified employee to perform the essential functions of the employee’s position, absent undue hardship to the company.  Employment Relationship:  Employment is “at will,” meaning your employment is for no definite term or period of time, and either you or the company may terminate the employment relationship at any time, with or without cause, and with or without notice.    Disclaimer:    This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Duties, responsibilities, and requirements may change at any time with or without notice to meet organizational needs.  Employee Statement:  I have received a copy of this Job Description for Cook ________________________  ________________________  ____________  Print Name                                         Signature Date  Rev. 1/26

Responsibilities

The Sous Chef assists the Head Chef in managing back-of-house operations across multiple food and beverage locations, including catering and special events. Responsibilities include supervising kitchen staff, maintaining food quality and safety standards, managing inventory, and ensuring efficient service workflows.