In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.THE ROLE
Under the direction of the Executive Chef, the Executive Sous Chef is responsible for supporting all catering culinary operations including the oversight of the day-to-day catering production, operations and sanitation aspects of culinary and stewarding services throughout the facility. The position works closely with the Catering Director to ensure overall success of the Catering Operation.
ESSENTIAL FUNCTIONS
- People and product focused hands-on leadership of day-to-day operations of food outlet kitchens as assigned
- Possess high level of multiple outlet management knowledge and experience
- Ability and knowledge to receive and inspect, select and use only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items
- Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness
- Participates in the production of all food items necessary for the operation as directed by Executive Chef.
- Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards
- Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
- Works in other Kitchens within the operation as needed.
QUALIFICATIONS
- The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
- Minimum three (5) years' experience in a high-volume full-service food operation
- Proven track record of improving kitchen efficiencies, quality and relative costs
- Must have excellent leadership, financial analysis, team building and communication skills/customer service
- Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
- Must be proficient on Microsoft Word, Excel, and PowerPoint
- Must be flexible to work extended hours due to business requirements including nights, weekends and holidays
- Must be open to providing incidental or short-term support to other facilities in the event of a business emergency
- Travel may be required
COMPENSATION
Competitive salary range of $80,000 - $85,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
WORKING CONDITIONS
Location: On Site Toledo Complex Toledo, OH
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
NOTE:
The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
