Catering Sous Chef

Reporting RelationshipThe Sous Chef reports directly to the Executive Live out 452 Hospitality by delivering warm welcoming and memorable experiences for every guest and 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 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 and demonstrate a complete understanding of company policies and RequirementsStrong 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 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 to work varied hours/days including nights weekends and holidays as ExperienceThree years food preparation or Food Handling of HAACPCulinary training must be 18 or 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 Time Off plan: up to 144 hours based on Dental Vision Life Insurance and other voluntary benefits for you and your family; employee premiums in a 401(k) program with a 15% company match (must be 21 years or older eligible after one year of employment with 1000 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 familys serious medical to 40 hours Paid -Demand Pay Program: Get access to a portion of earned wages before Plan & Employee Discounts where applicableTuition Discount through Partnership CollegeHoliday pay of 1.5 the regular rate is provided for hours worked on Christmas Day and Thanksgiving 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.