Sous Chef

5 years

We're seeking a Sous Chef to join our team. We are looking for an open minded, motivated, collaborative, entrepreneurial, professional, and passionate about helping others use food to fuel their bodies and redefining workplace culinary services.

Perks:

• Monday- Friday
• 7am-3pm
• 10 paid holidays off
• Health benefits
• Dental
• Vision,
• 401K with 1% match
• Paid time off
• Free gym membership

The Sous Chef's duties will include:

• Responsible for working with the executive chef to ensure that all food service operations are organized and executed with excellence.

• Support all kitchen operation functions - Menu planning and recipe analysis

• Create breakfast, lunch, dinner, and catering menus according to EXOS standards and methodology

• Maintain and manage recipe database Provide food customized for each client needs based on EXOS Culinary Exchange Program.

• Create systems coordinated with the Performance Nutrition team to ensure that meals meet required specs

• Must be able to work catering events, nights, and weekends as needed by client request.

• Purchase food and supplies from vendors approved by the company and monitor inventory

• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations

• Development and implementation of daily, weekly, monthly, quarterly gold standard food safety and sanitation protocols

• Manage and evolve systems around pricing, operations, ordering, waste reduction, etc.

• Maintain equipment, including refrigerators, stoves, ice machines, dish washer, etc..

• Perform other duties as directed by the Executive Chef

• Reports to Executive Performance Chef

• Supervise, support and develop the Culinary staff in the execution of their job responsibilities based on the EXOS Nutrition & Culinary Principles

• Training of all staff in daily kitchen duties, food safety/sanitation practices, all small/large equipment, and customer service and satisfaction

• Continually train employees in cooking methods, presentation techniques, portion control, and retention of nutrients

• Oversee and effectively manage employees

• Instruct employees in the EXOS culinary and nutrition principals.

• Represent the business with the highest level of professionalism and energy

• Maintain required records including food production, and inventory

• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.

• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

• Provides training and professional development opportunities for all kitchen staff.

• Run the kitchen in the absence of the Executive Chef

• Will complete assigned projects in a timely manner

• Will be part of a Teaching Kitchen by working with interns and interacting with others

• Will be knowledgeable of food sensitivities and allergies

• Will keep current with food trends, new products and emerging cuisines

• Will be responsible for the cleanliness and organization of the kitchen

• Will be ServSafe Food Manager certified and obtain any other certification as deemed necessary by the state, city or county

• Will assist in ordering, receiving and storing of food and supplies

• Will incorporate as much as possible, clean, organic, local, sustainable and seasonal foods from local vendors

The Ideal Candidate would have:

• ServSafe Food Manager Certification

• Minimum 5 years experience restaurant and hospitality

• Ability to work calmly and effectively under pressure in an open kitchen environment

• Ability to work in a team environment

• Commitment to quality service

• Culinary Degree: Bachelors, Associates, or Certificate

• Culinary Nutrition degree and background preferred

• Understanding of basic dietary exchange system based on (carbohydrates, protein, and fats)

• Documented history of cost control - Familiarity and experience with ESHA Food Processor

• Front of the house experience as GM or Floor Manager

• Excellent customer service a must

• Strong knowledge of local, state and federal food sanitation regulations a must

• Comfortable providing direction and supervision to kitchen staff

• Self-motivation and ability to work independently

• Excellent leadership, time management, organizational, and communication skills

• Strong administrative skills - Outstanding building and employee coaching and development skills

• Ability to complete nutrient analysis on all menu items - Competence in Microsoft office, POS systems

• Strong understanding and implementation of food service quality and safety procedures

• Compliance with Health Insurance Portability and Accountability Act of 1996 (HIPAA)

Who We Are:

An industry leader in holistic human performance, Exos has spent almost 30 years preparing a variety of audiences to achieve and exceed their goals. Working with elite athletes on the worlds stage, the military, employees of Fortune 100 companies, and members of the community, our coaches, methodology, programming, and technology can be found at over 400 locations around the globe.

Simply put, we are a coaching company that gets you ready for the moments that matter whether thats striving to excel at work, or training for a major athletic event. How do we do it? Our employer solutions include fitness center management, on-site coaching and classes, and the Exos Fit app, as well as immersive team-building experiences and virtual personal development programming. Our professional athlete training programs propel elite athletes to new heights in the NFL combine and NBA Draft each year, and our practitioner education courses and workshops provide industry professionals ongoing opportunities for development.

While our reach has expanded, our own goal has remained the same: using evidence-based methodology and strategic programming to help people all over the world unlock their full potential and achieve their goals.

We are an equal opportunity employer

EXOS is proud to be an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We invite applicants from a wide variety of identities, ideas, perspectives and experiences and encourage people from underrepresented backgrounds to apply. Exos offers reasonable accommodations to job applicants with disabilities.

Compensation: Salary/Hourly ($60,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Wellness Program

Menu Planning

Ability to Adapt to Changing Environments

Ability to work in a fast paced environment

Ability to Adapt to Changing Environments and Client Needs

Strong teamwork skills

Ability to Mentor and Guide Others

Ability to Work Under Pressure

Adaptability to Changing Situations

Ability to Manage Stress Effectively

Strong Problem Solving Skills

Attention to Detail

Ability to prioritize tasks

Recipe Analysis

Knowledge of Nutrition and Dietary Needs

Problem Solving Skills

Ability to Work With Diverse Teams

Ability to Mentor and Guide Less Experienced Staff

Teamwork

Ability to Maintain High Standards of Quality

Creativity in Menu Design

Ability to Engage With Clients and Understand Their Needs

Attention to Detail in Food Preparation and Presentation

Commitment to Continuous Learning and Improvement

Strong interpersonal skills

Ability to Foster a Positive Work Environment

Culinary Knowledge

Ability to Mentor and Coach Others

Ability to Manage Multiple Tasks Simultaneously

Commitment to Continuous Learning

Customized Food Preparation

ability to handle constructive criticism

Strong Interpersonal Skills for Team Collaboration

Strong Organizational Skills

Commitment to Quality Service

Ability to Maintain a Positive Work Environment

Ability to Maintain Composure in High Pressure Situations

Ability to Build Relationships With Vendors

Food safety and sanitation protocols

Ability to Implement Sustainable Practices

Commitment to Continuous Learning and Professional Development

Culinary Expertise

Ability to Innovate and Improve Culinary Offerings

Customer service excellence

Strong Organizational Skills for Inventory and Supply Management

ordering and inventory management

Ability to Communicate Effectively With Diverse Groups

Understanding of Dietary Needs

Understanding of Nutrition and Dietary Needs

Supervision and Staff Development

Ability to Implement and Uphold Company Standards

Training in Cooking Methods and Presentation Techniques

Strong work ethic and reliability

Front of house experience

Ability to Engage and Motivate a Team

Cost Control

Coaching and Development Skills

Excellent Customer Service

Team Leadership

Knowledge of Food Sanitation Regulations

Customer Service

Leadership

Nutrient Analysis

Time Management

Compliance With Food Sanitation Regulations

Organizational Skills

Organizational and Communication Skills

Communication Skills

Knowledge of Dietary Exchange System

Administrative Skills

ServSafe Food Manager Certification

Nutrient Analysis Competence

Culinary Degree or Equivalent

self motivation

Microsoft Office Proficiency

HIPAA Compliance

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