Sous Chef

Job Summary: 

The Sous Chef, in tandem with the Executive Chef, will be responsible for managing all culinary aspects of the performance food catering operation for the facility in Surprise, AZ. This will include daily kitchen operation management, hands-on supervision of kitchen staff, training and development, and enforcement of standards. The Sous Chef assumes full responsibility for the operation in absence of the Executive Chef.  This role must deliver a high standard of service that meets and exceeds the expectations of the organization.  

Key Responsibilities:

• Assist the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration
• Exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions
• Assist in supervising all kitchen areas to ensure a consistent, high-quality product is produced
• Supervise hourly food service associates—including, but not limited to, training, counseling, participating in performance assessments and recommending disciplinary action, as appropriate
• Act as a mentor to the kitchen staff and maintain a “life-long learner” approach
• Clearly communicate all daily production goals to the team utilizing daily stand-up meetings and production sheets
• Maintain a well-organized kitchen that reflects the highest of standards
• Assist in all culinary aspects of menu production including daily service tastings and meal checks
• Assist in composing menus and sourcing products
• Maintain and teach a welcoming and “customer-first” attitude; maintain open kitchen visibility with direct client relationships
• Maintain a “solutions minded” attitude
• Maintain systems, i.e., rotating cleaning schedules, routine maintenance, opening and closing checklists
• Be involved with weekly budgeting as it pertains to cost of goods sold (COGS)
• Learn how to incorporate dishes to support nutritional needs and preferences for athletic populations and cultural diversities
• Exhibit excellent organizational, management and communication skills and portray this to both staff and client
• Display problem-solving mentality while exhibiting patience and compassion

Qualifications:

• Degree in Culinary Arts or equivalent
• 3-5 years’ experience in professional busy kitchen
• 2 years of food service management experience
• Previous experience in volume cooking preferred
• Current ServSafe certification
• A working knowledge of baseball
• A working knowledge of culinary nutrition, and can adjust recipes and menus to fit an athlete’s nutritional needs 
• Experience with food, supply orders and inventory
• Excellent knowledge of kitchen equipment and advanced knife skills
• Strong creativity, desire to learn, and interest in building healthy meals with lots of flavor
• Confidence in working with clients who have food sensitivities
• Able to work under pressure
• Ability to prepare creative, simple, healthy, performance -orientated menu items daily
• Initiate and embrace collaboration with other cooks and chefs
• Perform the physical demands – Remain on your feet for several hours at a time, ability to lift and carry up to 45 pounds, withstand high temperature conditions, bend, kneel, and stoop
• Spanish language fluency a plus

Work Schedule:

• Able to work non-standard work week, including early mornings, evenings, weekends, holidays

Kitchfix Total Rewards Package:

• Competitive base salary - $50,000/year (or equivalent to experience)
• Comprehensive benefit package- medical, dental, vision, health savings account, flexible spending accounts
• Monthly cell phone reimbursement
• 401(k) plan
• Paid time off (PTO, Sick Time, Paid Holidays)
• Opportunity to have an impact on Kitchfix’s growth