Saz's Catering is in search of an experienced Sous Chef to help ensure we're delivering The Finest food to our guests!
The Sous Chef will lead shifts of culinary team members at our permanent and event facilities, client venues and ensure the highest standards of production through management of labor and food.
Our Sous Chef will operate the catering kitchen with an ownership minded approach while accepting direction and feedback from the Executive Chef and company leadership. They will also help foster a culture that adheres to the mission, vision and core values of the organization.
Primary Duties and Responsibilities
- Conduct daily team meetings; assist with department and staff meetings
- Schedule to meet production and service needs and manage Back-of-House labor to maintain profitability; monitor employee timekeeping issues, missing or late punches, call-ins, etc.
- Supervise and coach kitchen personnel as appropriate in accordance with SHG policies; assist in completion of employee reviews on designated schedule
- Execute and lead training plans for new and/or advancing employees
- Operate as part of HACCP plan (reporting, logs, etc. on daily/weekly/monthly basis); ensure all HACCP and sanitation procedures are followed at all times
- Execute internal health inspections as assigned for charge kitchen; collaborate with the health department to ensure compliance
- Collaborate with Executive Chef and other SHG culinary leads to develop SOPs for ordering, recipe structure and writing, sanitation, and training to ensure highest standards and organization consistency
- Ensure production and portioning are appropriate to maintain standardized food cost percentage and profitability
- Place product orders as appropriate to balance food quality and sufficiently low inventory to maximize profitability
- Conduct monthly inventory; compare to estimates of consumption to track usage
- Collaborate with Executive Chef on creative seasonal offerings, specials and catering menus; customize standard menus to meet needs of particular events
- Execute BEOs per customer requests
- Ensure standard, consistent production and presentation of all menu items
- Understand advanced kitchen nomenclature
- Exhibit knowledge of advanced knife skills and cooking techniques
- Schedule and execute necessary cleaning and preventative maintenance on equipment; communicate repair and replacement needs to client and Executive Chef as appropriate
- Maintain consistent, open communicate with Executive Chef to facilitate efficiency, consistency and service
- Attend Culinary, Operations, and BEO meetings as scheduled
We're proud to be a seven-time recipient of the Top Workplace Award, and we want to show you why! Learn more about our team https://sazs.com/hiring/
Saz's Catering Inc. offers a competitive salary based on experience, as well as access to our discount programs for all employees. Insurance, vacation and retirement benefits will be available based on employment status and appropriate waiting period.
Requirements
- 3+ years’ experience in a similar culinary management role
- Culinary degree, and catering or contract culinary service preferred but not required
- Current ServeSafe certification
- Valid drivers license required
- Availability for a variety of shifts, including evenings, weekends, early mornings and possible holidays
- Understanding of metric system of measurement
Essential job functions
- Squat, kneel, climb ladders or step stools as needed
- Use industrial cleaning chemicals
- Grip objects and tools (including wet or slippery items); utilize fine motor skills
- Stand or sit up to 12 hours at a time
- Lift up to 50 lbs to chest level and up to 30 lbs overhead
Apply here: https://recruiting.paylocity.com/recruiting/jobs/Details/2897941/Sazs-Hospitality-Group/Sous-Chef
At Saz’s, we want you to be YOU – we celebrate everyone for who they are. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills – creating an inclusive environment for all team members.
All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
