Senior Sous Chef

• Oversee and supervise all culinary production including line set-up, prep, service execution, and breakdown
• Lead buffet, carving, beverage, and action-station setups ensuring readiness of required equipment
• Uphold exemplary kitchen sanitation standards and maintain cleanliness of all kitchen and production areas
• Manage inventory control processes including weekly counts and waste-reduction strategies
• Oversee ordering of food, supplies, and equipment coordinating with the Executive Chef
• Track and manage food cost, portion control, and yield supporting menu costing and recipe standardization
• Collaborate on menu development and recipe innovation tailored to diverse event needs
• Create and maintain kitchen schedules ensuring appropriate coverage and labor cost control
• Provide coaching, development, and performance feedback to culinary staff
• Lead daily pre-shift meetings and foster a positive work environment
• Ensure consistency and quality of menu items following recipes and portion guidelines
• Monitor plating, temperature, taste, and presentation standards
• Assist with kitchen record-keeping and compliance reporting
• Support operational priorities for seamless service delivery
• Document performance concerns and partner with Human Resources
• Make independent decisions and solve operational problems
• Communicate clearly with team members and management
• Perform other duties as assigned by the Executive Chef

• High school diploma or GED
• formal culinary training preferred
• Minimum 3-5 years of progressive culinary leadership experience
• Demonstrated experience managing inventory, ordering, scheduling, food cost, and labor control
• Valid State Health Certificate and required immunizations
• Strong leadership skills with experience training and developing teams
• Excellent communication skills
• Strong problem-solving ability
• Highly organized with multi-tasking and prioritization skills
• Ability to stand for long periods and perform physical labor
• Serve Safe certification required
• Proficiency in MS Word, Excel, Outlook
• Commitment to exceptional service and safety

Experience with menu costing or forecasting software is a plus

• Health Insurance
• Dental Insurance
• Vision Insurance
• 401(k) savings plan
• 401(k) matching
• Paid Time Off
• vacation days
• sick days
• Holidays