JOB SUMMARY

Summary: As a Traveling Sous Chef (in multiple locations) I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

QUALIFICATIONS:

• 5 years of related culinary experience including 1 year at the management level.
• Reliable transportation a must
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

QUALIFIED CANDIDATES MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THIS POSITION SATISFACTORILY WITH OR WITHOUT A REASONABLE ACCOMMODATION. DISCLAIMER: THIS JOB POST IS NOT NECESSARILY AN EXHAUSTIVE LIST OF ALL ESSENTIAL RESPONSIBILITIES, SKILLS, TASKS, OR REQUIREMENTS ASSOCIATED WITH THIS POSITION. WHILE THIS IS INTENDED TO BE AN ACCURATE REFLECTION OF THE POSITION POSTED, THE COMPANY RESERVES THE RIGHT TO MODIFY OR CHANGE THE ESSENTIAL FUNCTIONS OF THE JOB BASED ON BUSINESS NECESSITY. WE WILL CONSIDER FOR EMPLOYMENT ALL QUALIFIED APPLICANTS, INCLUDING THOSE WITH A CRIMINAL HISTORY (INCLUDING RELEVANT DRIVING HISTORY), IN A MANNER CONSISTENT WITH ALL APPLICABLE FEDERAL, STATE, AND LOCAL LAWS, INCLUDING THE CITY OF LOS ANGELES’ FAIR CHANCE INITIATIVE FOR HIRING ORDINANCE, THE SAN FRANCISCO FAIR CHANCE ORDINANCE, AND THE NEW YORK FAIR CHANCE ACT.

Applications are accepted on an ongoing basis.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.