Sous Chef
Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Duties and Responsibilities:
- Builds cooperative relationships with national and local market prepared food vendors.
- Develop strategic alliances based on innovation and product development.
- Negotiate pricing vendor programs delivery and payment terms for prepared food products.
- Facilitate mutually beneficial agreements around promotional opportunities and support.
- Be first to market in new products innovation and points of difference.
- Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence food quality and consistency.
- Launch/expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise.
- Completes all required reports logs and culinary audits/reviews in a timely manner.
- Lead contribute to and execute parts of the culinary strategic plan for the division.
- Launch line reviews in support of customer and seasonal expectations.
- Leverage fact-based decision making to drive growth and profitability.
- Assists in kitchen schematics design and recommends adjacencies that support the efficiency of the space.
- Orientates new cooks within their respective area core culinary standards and established food programs.
- Provides support for new restaurant openings and/or renovations.
- Provides leadership to culinary team members and kitchen managers.
- Assists with training coaching and development of culinary team members.
EDUCATION EXPERIENCE CERTIFICATIONS:
- Proficient in the following dimensions of restaurant functions: food planning and preparation purchasing sanitation security company policies and procedures personnel management record-keeping and preparation of reports.
- Obtain and maintain current ServSafe Food Managers Certification within six months of hire/promotion.
POSITION QUALIFICATIONS:
- Ability to work various shifts in a 7/365 team oriented environment
- Excellent customer service skills and an ability to communicate effectively
- Self-starter able to prioritize and handle various tasks simultaneously
- Proficient in the following dimensions of restaurant functions: food planning and preparation purchasing
sanitation security company policies and procedures personnel management recordkeeping and
preparation of reports. - Ability to lift a minimum of 25 lbs. perform essential job functions such as standing bending reaching climbing on ladder and walking long distances.
- Standing for long periods of time and the ability to work in environment with varying temperatures.
Paradies Lagardere is an equal opportunity employer
Employment Type
Full-Time
