Sous Chef

Position: Sous Chef

At Joseph’s Classic Market, we pride ourselves on being a culinary haven where authentic Italian flavors and world-class dining experiences come together. The Sous Chef is instrumental in translating our vision into reality by providing strong support to the Chef, ensuring a cohesive and dynamic kitchen team, and delivering impeccable quality that our customers expect and love.

Routine Tasks:

• Provide direct support to Chef through guidance to team members across Prepared Foods, Catering, and other foodservice areas
• Participate in the implementation of business strategies for the kitchen aligned with Joseph’s Classic Market’s mission, vision, values, and strategies
• Deliver unparalleled customer service personally and through culinary reports
• Maintain high standards of food quality and appearance, adhering to HACCP guidelines regarding time and temperature
• Follow Food Safety Guidelines and develop HACCP procedures and corrective action plans to ensure food safety during receiving, preparation, transportation, serving, and storage
• Follow standardized recipes and portion control techniques
• Demonstrate ability to convert recipes and ingredient quantities
• Follow the production schedule for quantities of food to be prepared
• Record amounts prepared and leftover waste items on production sheets to forecast future needs and minimize waste
• Utilize work simplification techniques for effective time management and complete assignments in a timely manner
• Maintain product consistency by conducting inspections of seasonings, portion control, appearance, and primarily the flavor of authentic Italian food
• Control food and supply inventory, complete physical inventory as required, ensure proper stock rotation using first-in, first-out procedures, and date and label all food
• Track ingredient inventory and collaborate with other kitchen and management staff to order resupply
• Motivate and support employees to sustain high performance and quality levels
• Adapt to shifting or competing priorities
• Perform other duties as assigned by the Chef or management

Qualifications:

• Minimum of one year experience in quantity food production
• ServSafe Certification and/or current Food Manager Certification
• Knowledge of quantity food production principles
• Ability to accurately count, record, and maintain inventory, HACCP, and food production records
• Computerized data entry skills
• Ability to plan and organize workload and work independently with minimal supervision
• Ability to weigh and measure ingredients accurately
• Ability to interpret and follow instructions
• Ability to work well with others
• A passion for serving people

A Sous Chef performs their tasks primarily in the kitchen and is exposed to various temperature changes and work environments. Work involves walking, standing for prolonged periods, and lifting products weighing up to 50 pounds. Work also includes frequent interaction with fellow employees.

Benefits Include:

• Positive Work Environment
• Competitive Pay
• Health, Dental, and Vision Insurance
• 401K Plan
• Paid Vacations & Sick Days
• 20% Employee Discount
• Bonus Programs for Management