MUST HAVE A CAR & DRIVERS LICENSE
The Sous Chef supports the Chef Manager in the daily operation of the food service program by overseeing food production, maintaining food safety and quality standards, supervising kitchen staff, and ensuring an exceptional dining experience for students, faculty, staff, and guests. The Sous Chef leads kitchen operations in the General Manager's absence and plays a key role in catering, menu execution, inventory control, and team development.
- Prepare and oversee the production of daily breakfast, lunch, and retail offerings.
- Ensure recipes, portion sizes, and presentation standards are consistently followed.
- Maintain high standards of food quality, freshness, and customer satisfaction.
- Assist with menu implementation and seasonal menu changes.
- Support special dietary accommodations and allergen management.
- Coordinate and execute catering functions of various sizes.
- Ensure timely preparation, delivery, setup, and presentation for events.
- Maintain quality and professionalism during high-profile school and client events.
- Ensure compliance with all food safety, sanitation, and health regulations.
- Monitor HACCP procedures, temperature logs, cleaning schedules, and food storage practices.
- Maintain a clean, organized, and safe kitchen environment.
- Ensure proper labeling, stock rotation (FIFO), and allergen control.
- Foster positive relationships with students, staff, parents, and clients.
- Respond professionally to customer feedback and operational requests.
- Support initiatives that enhance the dining experience and increase participation.
- Minimize food waste through proper production planning and inventory management.
- Support monthly inventory counts and cost control initiatives.
