Senior Sous Chef (A-la-carte)

The Senior Sous Chef is a partner to the Culinary Director (Executive Chef), responsible for the flawless orchestration of all daily culinary operations and food preparation across all a la carte dining venues. This role acts as the eyes in the kitchen, ensuring quality, consistency, and efficiency in every dish while managing and leading the BOH team.

Responsibilities:

• Oversee all food preparation and cooking activities for all a la carte service periods (lunch, dinner, casual dining), ensuring adherence to the Culinary Director’s recipes and quality standards.
• Manage the BOH staff assigned to a la carte stations, including Sous Chefs, line cooks, and prep cooks, ensuring proper scheduling, training, and performance management.
• Ensure all kitchen areas, especially the a la carte line, are meticulously clean and sanitized throughout the day, following all health and safety regulations.
• Direct and coordinate all a la carte food production during service periods, maintaining a smooth, efficient, and timely flow of orders.
• Assist the Culinary Director in menu development specific to a la carte offerings, inventory management, and cost control initiatives.
• Conduct daily line checks for a la carte service and ensure proper food storage, rotation, and labeling to minimize waste.
• Retrieve packages from the receiving area and properly storing items and discarding unnecessary packaging.
• Lead the kitchen team with a positive and professional attitude, fostering a culture of high performance and mutual respect.

Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.

Required Skills/Abilities:

• Proven ability to lead, mentor, and motivate a large and diverse culinary team.
• Exceptional organizational skills and attention to detail, ensuring flawless execution of complex operations.
• Expert culinary knowledge and proficiency in various cooking techniques and kitchen equipment.
• Thorough understanding of sanitation and food safety regulations.
• Understands importance of discretion and able to maintain confidentiality.
• Intermediate proficiency with computers for inventory, ordering, and scheduling.

Education and Experience:

• 5+ years of progressive culinary experience, with at least 2 years in a Sous Chef or equivalent leadership role, preferably within a high-volume a la carte or fine dining environment.
• Culinary degree or equivalent professional certification is highly preferred.
• 1+ years of administration experience is required.
• Currently holds or willing to obtain within 90 days of employment an active Food Safety Manager Certification

• Medical, Dental, Vision, and Life Insurance
• Short-term and long-term disability insurance
• Paid Time Off (PTO)
• Verizon Phone Bill Discounts
• 401K + employer match (up to 6%)
• Culture with Monthly Awards and Recognition
• Free lunch daily
• FSA for health and dependent care
• Employee Golf Days
• Hertz Rental Car Discounts
• Employee Scholarship Opportunity
• Employee Assistance Program