Sous Chef, PM

Job Summary
This position will be a highly skilled food preparation worker who will assist the chef in the preparation of a wide variety of meats, fish, starches, casseroles, breads, vegetables and desserts. A person in this position will work with very limited supervision and may lead other employees to complete assigned tasks. Knowledge and skills in food quality, food safety and food preparation. Work is performed under the immediate direction of the Executive Chef. This incumbent may also be responsible for administrative and supervisory work in food service management at the Rock Eagle Dining Hall in a Manager On Duty capacity. This position will work primarily evenings as the PM Sous Chef. There will be occasions when days are required as well as weekends and holidays.

Duties

• Lead and supervise kitchen staff during the evening shift, ensuring smooth operations and adherence to company policies.
• Oversee food preparation, cooking, and presentation
• Manage inventory control, including ordering, stock rotation, and waste reduction to optimize food costs.
• Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment.
• Coordinate menu planning and assist with catering events, special functions, and restaurant service.
• Supervise dietary department activities when applicable, ensuring nutritional standards are met.
• Oversee shift management, including scheduling staff rotations and training new team members.
• Monitor food quality and consistency across all dishes served.
• Collaborate with front-of-house teams to deliver exceptional customer service experiences.
• Maintain documentation related to food handling, safety procedures, and inventory records.

Requirements

• Proven experience in banquet service or restaurant management with strong leadership capabilities.
• Supervising experience within the food industry or hospitality sector is essential.
• Extensive culinary background including food production, catering, menu planning, and kitchen management.
• Knowledge of food safety standards and inventory management practices.
• Demonstrated ability to manage teams effectively while maintaining high standards of service quality.
• Strong organizational skills with experience in inventory control and food handling procedures.
• Excellent communication skills with a focus on team management and customer satisfaction.
• Background in dietary department operations or food service management is a plus.
• Experience with shift management in a fast-paced environment such as hospitality or restaurant settings is preferred. This role offers an exciting opportunity for a dedicated culinary professional to lead our evening operations while ensuring excellence in every aspect of food service delivery within a vibrant hospitality environment.

Pay: $40,000.00 - $45,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person