Sous Chef

2 years

About Us:

At VRI, we pride ourselves on delivering exceptional culinary experiences that reflect the freshest seasonal ingredients and current food trends. Our team is dedicated to creativity, innovation, and excellence, especially when it comes to organizing and executing large-scale banquets.

Job Summary:

We are seeking a talented and experienced Sous Chef with a strong background in large banquets, seasonally driven cuisine, and a passion for inventive and creative culinary techniques. The ideal candidate will work closely with our Executive Chef to ensure the highest standards of food quality, presentation, and service. This role demands exceptional organizational skills, a deep understanding of modern food trends, and the ability to inspire and lead a team in a fast-paced environment.

Key Responsibilities:

- Assist the Executive Chef in the planning, preparation, and execution of all banquet events, ensuring a seamless and memorable dining experience.

- Develop and implement seasonally driven menus that highlight fresh, local ingredients and align with current food trends.

- Maintain high standards of food quality, taste, and presentation in all dishes served.

- Supervise and train kitchen staff, fostering a positive and collaborative work environment.

- Oversee kitchen operations, including inventory management, ordering, and cost control.

- Ensure compliance with health, safety, and sanitation standards in the kitchen.

- Collaborate with the Executive Chef on menu development, including testing and refining new recipes.

- Stay current with industry trends and incorporate innovative culinary techniques into our offerings.

- Manage food preparation for special dietary needs and preferences, ensuring all guests are accommodated.

- Assist in the scheduling and coordination of kitchen staff for events and daily operations.

Qualifications:

- Proven experience as a Sous Chef, particularly in large banquet settings.

- Deep knowledge of seasonally driven cuisine and a commitment to using fresh, local ingredients.

- Strong organizational and leadership skills, with the ability to manage and inspire a team.

- Creative thinker with a passion for staying up-to-date with current food trends and techniques.

- Excellent communication skills and the ability to work effectively under pressure.

- Culinary degree or equivalent professional experience preferred.

- Proficiency in inventory management, cost control, and ordering processes.

- Strong understanding of health, safety, and sanitation regulations.

- Spanish language comprehension

Benefits:

- Competitive salary and benefits package.

- Opportunities for professional development and career growth.

- A dynamic and collaborative work environment.

- The chance to work with a talented team and contribute to memorable culinary experiences.

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Compensation: Salary ($75,000.00 - $85,000.00)

Benefits & Perks: Health Insurance

Work In a Fast-Paced Environment

Coachable

Team Collaboration

Attention to Detail in Food Presentation

Ability to Accommodate Dietary Restrictions

Mentorship and Training Capabilities

Problem Solving Under Pressure

Adaptability to Changing Food Trends

Time Management Skills

Customer Service Orientation

Ability to Maintain High Standards

Strategic Planning for Events

Knowledge of Local Ingredients

Ability to Foster a Positive Team Culture

Commitment to Continuous Learning in Culinary Arts

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