Sous Chef – Task Force

About the position

Responsibilities
• Support the Design & Development Chefs on the creation of new and innovative products for the company and customers.
• Participate in culinary related workshops, trade shows, and continuing education opportunities on learning new and innovative culinary methods, techniques and ingredients.
• Extensive travel across the North American region supporting menu presentations and the daily operation as needed.
• Support the maintenance of all areas of the HQ test kitchen and equipment.
• Responsible for supporting the organizing and rotating all ingredients products (dried storage, walk-in cooler, walk-in freezer) to maximize shelf life and reduce waste.
• Work with cross functional teams consisting of design & development chefs, field chefs, managers, procurement personnel, analyst, and quality team to achieve common goals.
• Ability to document, yield and data entry of ingredients and recipes in CBASE.
• Preparation of menu items following specific recipe specifications and methodology.
• Learn, create and document ingredients and recipe specifications to include methodology into company computer program (CBASE) for both MS3 (ingredient level) and MS2 (recipe level) creation.
• Participate in team process improvement strategies and menu development projects.
• Maintain detailed information on all culinary related projects and their activities.
• Participate and support in all company sponsored initiatives.
• Support all company extracurricular events and activities (Customer Luncheons, Special Events, Executive Board Meetings, etc.).

Requirements
• Associate degree in culinary arts program or equivalent accredited culinary apprentice program.
• Ability to work all hot kitchen & cold food assembly stations in an operational kitchen that has daily large production capabilities.
• Three to five years working as an experienced Sous chef or equivalent.
• Ability to travel up to 75% of the time with extended stays of up to 2 weeks.
• Knowledge of food and hygiene regulations (HACCP).
• Excellent oral, written, and interpersonal skills.