Sous Chef Full Job Description Artisan by Santa Barbara Catering located in Tempe, AZ is hiring for the following kitchen positions; Sous Chef to join their team! Applicants must have experience in high volume production, management, and an understanding of off premise catering. Primary Objectives Under the Guidance of the Sous Chef, is responsible for providing the highest quality of food service, while always adhering to the Company recipes and instructions, to attain client satisfaction. Job Responsibilities ● Maintain compliance of all Company rules and regulations, especially food safety. ● Contribute to the delivery of the Artisan by Santa Barbara Catering brand of creating a rewarding experience for guests through innovative cuisine, exceptional service and creative presentation. ● Ensures all dishes are uniform and the established portion sizes are adhered to. ● Update current recipes as needed. ● Closely communicates with off premise chefs to ensure standards are met for all off premise events. ● Prepare daily preparation sheets for hot & cold side. ● Ensure production of hot & cold side is completed correctly and stored properly before employees leave for the day. ● Troubleshoot any food and kitchen related situations that arise. ● Train new chef’s, cooks, off premise chefs and dish crew. ● Schedule hours for all full and part time employees. ● With Kitchen & Operations Lead, check and ensure equipment sent out for events is in good working condition at all times ● Work closely with operations to ensure on time departure of off premise events. ● Ensures all in house daily procedures are followed. ● Insist and ensure Kitchen is consistently clean and orderly. ● Ensure compliance and train staff on existing and new Maricopa County Health Department regulations, especially in the dish area. ● Ensures all in-house daily procedures are followed. ● Understands and adheres to all company rules and ensures these regulations are followed by staff members ● Maintain impeccable personal and operational hygiene as well as high work and safety standards in the kitchen, setting an example for other chefs. ● Establish and maintain effective employee relations at all times. ● May be required to attend weekly meetings to review upcoming events and review previous week’s events. ● Other physical activity includes, but is not limited to, standing for long periods of time, stooping, kneeling, crouching, crawling, and reaching. Lift, pull, carry and push up to 50 pounds. ● Lead by professional example at all times and promote a respectful, team minded work environment. ● Represent the company to clients and staff in a positive manner at all times ● Continually demonstrate a sense of urgency while working. ● Offer help whenever possible and consistently demonstrate a team player mentality ● Other job duties and special projects as assigned by the executive chef and/or owner. Required Qualifications: ● Food Handlers Certificate Required ● Minimum 2 year’s catering chef experience ● Kitchen sensed, self-motivated, driven, organized, and clean ● Ability to receive feedback and take instructions ● Understanding of professional cooking, knife handling skills, and various cuisines ● Understanding and knowledge of safety, sanitation and food handling procedures ● Professional communication skills MUST BE AVAILABLE TO WORK WEEKENDS Job Types: Full-time Pay: From DOE- 50-60k Schedule: ● Day shift ● Evening shift ● Weekend availability Job Type: Full-time Pay: $50,000.00 - $60,000.00 per year Benefits: Health insurance Experience level: 3 years Pay rate: Yearly pay Shift: Day shift Evening shift Morning shift Weekly day range: Monday to Friday Weekends as needed Work Location: In person
Salary: $50,000 - $60,000 a year
Employment Type: Full-time
Qualifications
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