The Sous Chef is responsible for the proper execution and oversight of assigned meals and for maintaining a smooth running and inspired environment within the kitchen.
All duties to be executed according to the applicable standards set by the Federal and/or state regulations.
Responsible for proper execution and quality of assigned meals.
Effectively directs and oversees assistant and prep cooks during production of assigned meals.
Ensures accuracy of all labels for assigned meals.
Works collaboratively with Executive Chef/Senior Sous Chef and chef team to ensure that menu stays abreast of food industry trends and staff members are well supported to perform at top levels.
Liaisons with Veggie Prep, Bakery, and Server teams during assigned meals and for execution of special requests during assigned meals.
Reviews assigned menus and recipes to ensure accuracy.
Ensures proper recording of meal quantities and change requests for assigned meals.
Responsible for packaging and proper storage of all foods leftover from assigned meals.
Perform other duties as directed by supervisor or other members of management.
Possesses strong core ethics, integrity, and values consistent with Kripalu?s organizational principles.
Builds effective relationships, identifies internal and external customer expectations, sees issues from their point of view; offers practical, mutually beneficial recommendations, solutions, and ideas.
Demonstrates the knowledge and abilities necessary to perform required job elements to established standards.
Learns and adapts quickly in new situations resulting in successful performance.
Accepts responsibility for own actions.
Embraces experiences as learning opportunities.
ESSENTIAL SKILLS AND EXPERIENCE
Associate?s degree or above in the culinary arts and/or food management, or equivalent.
Minimum of 3 years in the food service industry and minimum of 1 year as a Sous Chef.
Passion for whole foods, plant-based cuisine.
Excellent written and oral communication skills.
Ability to organize own and other?s tasks efficiently.
Demonstrated success overseeing a range of kitchen functions\\
Must be able to stand for long periods of time and frequently lift up to 50 lbs.
VALUED BUT NOT ESSENTIAL SKILLS AND EXPERIENCE
Essential Skills and Experience:
Associates degree or above in the culinary arts and/or food management, or equivalent
Minimum of 3 years in the food service industry and minimum of 1 year as a Sous Chef
Passion for a whole-foods, plant-based cuisine
Excellent written and oral communication skills
Ability to organize own and other s tasks efficiently
Demonstrated success overseeing a range of kitchen functions
Must be able to stand for long periods of time and frequently lift up to 50 lbs. Associated topics: commercial, corporate kitchen, culinary school, executive chef, kitchen, pastry, pastry chef, pizza chef, service manager, team lead
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.