Sous Chef at U S National Whitewater Center

Charlotte, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

0.0

Posted On

06 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Supervision, Motivation, Expediting, Food Preparation, Quality Control, Staffing Management, Ethical Behavior, Professional Behavior

Industry

Recreational Facilities

Description

Sous Chefs at the Whitewater Center (Whitewater) are responsible for supporting the daily operations of the kitchen by providing professional leadership and direction to all kitchen personnel. The Sous Chef will ensure that all recipes, food preparations, and presentations meet the restaurant’s specifications and quality standards while maintaining a safe, orderly, and sanitized kitchen. During peak times, the Sous Chef may be required to operate as an Expeditor. This position is an on-site, full-time, benefits eligible position that reports to the Executive Chef. Responsibilities * Maintain constant communication and collaboration with Kitchen Manager. * Ensure that all stations are stocked, labeled, temped, and quality controlled. * Manage recipe books and ensure kitchen staff follow all recipes and plating guidelines. * Maintain clean and organized kitchen, dish, and storage areas. * Manage staffing levels during shifts. * Actively supervise and motivate employees. * Demonstrate ethical and professional behavior in and out of the workplace. * Other duties as assigned. Requirements * Excellent communication and leadership skills. * Flexibility to work evenings, weekends, holidays, and during Whitewater events as needed. Physical Demands * Must be able to safely self-transport over uneven terrain or in a confined space. * Must be able to bend, lean, stand, and kneel on a regular basis and for sustained periods of time. * Must be able to lift and move at least 50 pounds. * Must be able to work outdoors for sustained periods of time and in all weather and environmental conditions. * Must be able to work in shared spaces with other employees and customers. * All positions at Whitewater require employees to report and work onsite at Whitewater locations. Benefits * Access to Whitewater Center's pass activities * Staff discount program and pro deals * Health, Dental, Vision * Flexible Spending Account * 401(k) Overview of Department The Food and Beverage Department delivers exceptional, chef-driven culinary service to Whitewater guests. Whitewater is home to diverse and ever-evolving food and beverage outlets, including full-service and fast-casual dining options. In addition, the Food and Beverage Department oversees catering for private events and Adventure Dining. Working at Whitewater Whitewater’s mission is rooted in the belief that we all share a genetic code that compels us to play outside and share these experiences with others. This mission is accomplished through promoting access and opportunities to play outside and bring people together. Our approach is simple: Make it compelling and easy to engage with nature and invite others to join. Legal Disclosures The Whitewater Center provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, the Whitewater Center complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment including recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. The Whitewater Center is an employer that participates in the E-Verify program.

Responsibilities

The Sous Chef supports daily kitchen operations by providing professional leadership and direction to kitchen personnel, ensuring all recipes and presentations meet quality standards. This role involves maintaining a safe, orderly, and sanitized kitchen, and potentially acting as an Expeditor during peak times.