Operations Sous Chef

The Operations Sous Chef manages weekly and day-to-day kitchen operations including planning and administrative responsibilities with regards to the prep, production and presentation of quality food whilst adhering to the cost guidelines outlined by the Executive Chef (EC). The OSC works with EC and Production Sous Chef (PSC) in creating and recommending menu changes to achieve client and guest satisfaction. Operations Sous Chef, (OSC) manages company policies and procedures, standards and local and state regulations. The OSC is responsible for quality service and production with attention to goals and managing within approved plans and objectives. The OSC together with the EC and PSC contributes to and recommends budget, inventory controls, and reports, investigates, and resolves violations to internal controls, policies, procedures, standards and regulations.

This individual is directly responsible for the supervision of all trainees. This position directly manages assigned trainees and can articulate department goals to them. The OSC is indirectly responsible for supervision of cooks and KAs, particularly in the absence of the EC and PSC Likewise, in this instance, the Sous Chef for Production would be responsible for the day-to-day functions and operations of the food service kitchen. The OSC demonstrates commitment to these goals through work ethic, integrity and respect for the operation and its staff and participants and unites staff and participants in a common commitment to achieve and exceed these goals. The OSC works closely with the Executive Chef and management throughout the operation.

Production responsibilities include but are not limited to both family-style meals (bulk meals) and corporate catering. Constant attention is to prep, production, packaging, and service of all foods whether internal or external (Customers and programs). This person is also directly involved in the overall production planning affiliated with the department.

Supervision of the staff involves ensuring all duties and responsibilities of the trainees are accomplished on a daily basis. In the absence of the Executive Chef and the Production Sous Chef, the Operations Sous Chef has overall responsibility for the day-to-day functions and operations of the food service kitchen.

EXPERIENCE:

• At least five (5) years food service experience in institutional cooking, kitchen and/or food service operations
• Minimum of five (3) years food service supervisory experience
• Knowledge and experience in menu and food production planning, nutrition, and special diets
• We are looking for an individual who is punctual, adheres to the time and attendance policies and practices of the department, is compassionate and has a good disposition, is flexible, pays attention to safety, is professional and shows initiative. Also important is someone who is focused on job quality and continued improvement, is tolerant, and is committed to department unity and teamwork