Summary:

The Sous Chef must have strong cooking, leadership, and management skills with at least two years of experience as a Sous Chef in a high volume, dynamic environment. Additional responsibilities include supervisory tasks such as training, discipline, and problem solving.

Essential functions include, but are not limited to, the following:

Procurement

Assist with daily purchasing of food and supplies; maintain product quality while diligently finding best pricing

Research & Development

Assist with menu writing and idea generation, keeping in line with HCF’s philosophy
Work with Executive Chef to develop new programs including school-specific menus and thematic catering menus
Safety and sanitation*
Work with hourly staff to maintain proper sanitation and safety in the kitchen
Follow HACCP procedures for food safety and help maintain records
Take proper care of equipment and communicate with Executive Chef when maintenance is required

Personnel Management

Manage kitchen staff for daily production; production includes food for school accounts, catering, and corporate dining
Work with HCF delivery drivers to ensure timely and safe food deliveries
Enforce adherence to standardized recipes

Culinary know-how, Food Safety, and Employee Safety

Establish and implement procedures and policies for risk management
Enforce company quality and safety standards for the safety of our customers
Routinely train kitchen and site staff on company food safety and sanitation procedures, allergy protocol, and personal health