Sous Chef Retail & Concessions

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

• Proven experience as a Sous Chef or similar leadership role in a high-volume setting, 2-3 years of experience
• Understanding of concessions, retail food operations, and grab-and-go production
• Excellent organizational and leadership skills with the ability to multitask
• Expertise in inventory management, ordering, and cost control
• Creative and passionate about food innovation
• ServSafe certification (preferred)
• Ability to work an event based schedule which will include evenings, weekends and holidays

ServSafe certification

• medical, dental, vision, and work/life resources
• retirement savings plans like 401(k)
• paid days off such as parental leave and disability coverage