Sous Chef

The Sous Chef will manage the production, operation, and sanitation aspects of all culinary and stewarding operations at the Mayo Civic Center. The ideal candidate will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation, and at least 2-4 years of experience as a sous chef in a high-volume food industry.

Requirements

• Manage day-to-day operations of all food outlet kitchens
• Implement and enforce all departmental and organizational policies and procedures
• Ensure staff compliance with all standards, policies and procedures
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives
• Assist Executive Chef and Executive Sous Chef to plan innovative menus for both catering and concessions
• Oversee inventory management to ensure all outlets are always adequately supplied
• Maintain effective vendor relationships
• Oversee the sanitation standards of all kitchens

Benefits

• Medical, dental, vision, life and disability insurance
• Paid vacation
• 401k plan