Infinity Hospitality is a full-service event planning and design company providing a wide array of event services from venue styling to vendor management, event staffing, and more. We oversee The Bell Tower, The Bridge Building and The Estate at Cherokee Dock.

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Chef De Cuisine to create, implement and maintain quality standards. In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Chef De Cuisine and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a high quality product and experience.

Job Responsibilities

• Keeps the immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Supports senior leadership by developing and assuming basic management responsibilities.
• Maximizes efforts towards productivity, identifying problem areas and assisting in implementing solutions.
• Effectively handles problems, including anticipating, preventing, identifying and solving issues as necessary.
• Coordinates and monitors all phases of loss prevention in kitchen areas.
• Demonstrates effective time management skills through advanced preparations with detailed plans and full knowledge of BEO, production notes, prep sheets, updated BEO’s.
• Monitors staff performance and product execution, keeping in accordance with Infinity Hospitality Standards at all times.
• Maintains kitchen, prep locations, dish areas, in a clean, organized manner, to facilitate the high volume production necessary to achieve company goals.
• Checks through inventory before transportation, with a detailed transport list.
• Executes necessary food preparation under the direction of the Chef De Cuisine and Executive Chef.
• Participates in events at other locations if needed and directed by the Executive Chef.
• Helps with transportation of food items to the venue, making sure food is handled safely and in a timely manner.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Ensures all food is on time and production is in accordance with event timelines.
• Responds to guest requests or changes, quickly and efficiently.
• Participate in M.O.D. coverage as required in absence of Chef De Cuisine.
• Ensures effective communication with Chef De Cuisine on required tasks and needs through each shift.
• Prepares and submits any required reports in a timely manner.
• Ensures compliance with SOP's in all outlets.
• Attends all meetings as required.
• Maintains regular attendance in compliance with Infinity Hospitality Standards, as required by scheduling, which will vary according to the needs based on event schedule.
• Maintains high standards of personal appearance and ensures the team is in compliance with uniform standards.
• Knows and enforces all local health department sanitation codes.
• Checks all stations at the end of every shift for proper food storage and sanitation.
• Stays informed and consistent on all menu changes and expectations.
• Promotes a positive work environment and cultivates staff in the dynamic of the company's culture.
• Performs any other job related duties as assigned by immediate supervisor or owner.
• Able to drive the company vehicle to transport production items.

Skills & Experience:

• A minimum of 4 years experience in a Professional Kitchen.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Knowledgeable knife skills.
• Ability to work independently and with all levels of leadership in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Available to work weekends, evenings and/or holidays.
• Must be able to lift up to 50 lbs and able to work standing for extended periods of time.

Education:

• High school or equivalent (Preferred)

Experience:

• Cooking in a Professional Kitchen: 4 years (Required)
• Leadership role in Kitchen: 1 years (Required)

Work Location: Multiple locations

Hourly: $25-$26 Based on Experience

Job Type: Full-time

Pay: $25.00 - $26.00 per hour

Work Location: In person