Catering Sous Chef

Reporting Relationship

The Sous Chef reports directly to the Executive Chef.

Responsibilities    

• Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client.
• Create Competitive quality products.             
• Supervise and participate in creating high quality products for events and food service locations.       
• Assist in menu pricing and preparation.         
• Estimate food consumption for events and request necessary products.        
• Demonstrate new cooking techniques.         
• Train, coach, counsel, and resolve problems.              
• Comply with all food safety regulations and practices.            
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.               
• Ensure compliance with all applicable health and safety regulations.                
• Monitor and track proper cooking and holding temperatures.            
• Support management of payroll and controllable profit within established guidelines.
• Oversee quality, product levels, and inventory of product.    
• Manage employees in accordance with state and federal laws.           
• Incorporate sustainable resources into the culinary selections.           
• Perform specialty projects as assigned by the Executive Chef.             
• Respond to guest requests and take action to ensure client satisfaction.         
• Perform other tasks as deemed necessary.  
• Maintain a clean, safe and organized work environment.
• Uphold and demonstrate a complete understanding of company policies and procedures.

Job Requirements

• • Strong interpersonal and communication skills, including the ability to articulate to our client, General Manager and HQ personnel.
  • Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships.
  • Exceptional problem solving/decision making skills combined with the ability to be organized.
  • Demonstrates financial management, merchandising, analytical, planning and leadership skills.
  • Demonstrates the ability to remain flexible in a fast-paced environment.
  • Computer knowledge and skill level for basic office functions.
  • Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above.
  • Ability to work varied hours/days, including nights, weekends and holidays, as needed.

Previous Experience

• • Three years food preparation experience.
  • ServSafe or Food Handling Certified.
  • Knowledge of HAACP
  • Culinary training, must be 18 or older.

This is by no means an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with this job description. The General Manager reserves the right to revise the job description or to require that other or different tasks are performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technological developments)

• Full-Time, non-exempt, eligible for overtime pay.
• Paid Time Off plan: up to 144 hours based on tenure.
• Medical, Dental, Vision, Life Insurance and other voluntary benefits for you and your family; employee premiums applicable.

• Participation in a 401(k) program with a 15% company match (must be 21 years or older, eligible after one year of employment with 1,000 hours worked, available to enroll during Open Enrollment Periods).
• SSA Paid Benefit: Up to 120 hours of Paid Leave for qualifying reasons, including Parental Leave and your or your family’s serious medical conditions.
• Up to 40 hours Paid Bereavement.
• On-Demand Pay Program: Get access to a portion of earned wages before payday.
• Meal Plan & Employee Discounts where applicable
• Tuition Discount through Partnership College
• Holiday pay of 1.5× the regular rate is provided for hours worked on Christmas Day and Thanksgiving Day.
• Paid sick leave is provided in accordance with applicable state and local laws. Accrual rates, caps, and usage rules vary by location. 

Locations include: Arizona, California, Chicago, Pittsburgh, Connecticut, Illinois, Massachusetts, Michigan, Minnesota, Missouri, New Mexico, New York, Rhode Island, Washington, D.C..  Colorado: Employees accrue 1 hour of paid sick leave for every 30 hours worked, up to 48 hours per year, under the Healthy Families and Workplaces Act (HFWA).  Maryland: Employees accrue at least 1 hour of paid sick and safe leave for every 30 hours worked, up to 40 hours per year, as required under the Maryland Healthy Working Families Act.  Washington: Employees accrue 1 hour of paid sick leave for every 40 hours worked, in accordance with the Seattle Paid Sick and Safe Time.