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The Senior Sous Chef is a partner to the Culinary Director (Executive Chef), responsible for the flawless orchestration of all daily culinary operations and food preparation across all a la carte dining venues. This role acts as the eyes in the kitchen, ensuring quality, consistency, and efficiency in every dish while managing and leading the BOH team.
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Responsibilities:
- Oversee all food preparation and cooking activities for all a la carte service periods (lunch, dinner, casual dining), ensuring adherence to the Culinary Director’s recipes and quality standards.
- Manage the BOH staff assigned to a la carte stations, including Sous Chefs, line cooks, and prep cooks, ensuring proper scheduling, training, and performance management.
- Ensure all kitchen areas, especially the a la carte line, are meticulously clean and sanitized throughout the day, following all health and safety regulations.
- Direct and coordinate all a la carte food production during service periods, maintaining a smooth, efficient, and timely flow of orders.
- Assist the Culinary Director in menu development specific to a la carte offerings, inventory management, and cost control initiatives.
- Conduct daily line checks for a la carte service and ensure proper food storage, rotation, and labeling to minimize waste.
- Retrieve packages from the receiving area and properly storing items and discarding unnecessary packaging.
- Lead the kitchen team with a positive and professional attitude, fostering a culture of high performance and mutual respect.
Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.
Required Skills/Abilities:
- Proven ability to lead, mentor, and motivate a large and diverse culinary team.
- Exceptional organizational skills and attention to detail, ensuring flawless execution of complex operations.
- Expert culinary knowledge and proficiency in various cooking techniques and kitchen equipment.
- Thorough understanding of sanitation and food safety regulations.
- Understands importance of discretion and able to maintain confidentiality.
- Intermediate proficiency with computers for inventory, ordering, and scheduling.
Education and Experience:
- 5+ years of progressive culinary experience, with at least 2 years in a Sous Chef or equivalent leadership role, preferably within a high-volume a la carte or fine dining environment.
- Culinary degree or equivalent professional certification is highly preferred.
- 1+ years of administration experience is required.
- Currently holds or willing to obtain within 90 days of employment an active Food Safety Manager Certification
- Medical, Dental, Vision, and Life Insurance
- Short-term and long-term disability insurance
- Paid Time Off (PTO)
- Verizon Phone Bill Discounts
- 401K + employer match (up to 6%)
- Culture with Monthly Awards and Recognition
- Free lunch daily
- FSA for health and dependent care
- Employee Golf Days
- Hertz Rental Car Discounts
- Employee Scholarship Opportunity
- Employee Assistance Program
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