Sous Chef

At PEG Hospitality Group it’s our associates that make us successful, and we believe in taking good care of them. Both full and part-time associates are eligible to enroll in our benefit plan offerings after you have completed 30 days with us. Additionally, you’ll be eligible to receive paid time off and holiday pay. We also offer generous parental leave benefits, a 401k savings plan, hotel stay discounts. If you need your pay a little earlier, we have you covered with our partner, PayActive. Treating one another with respect , inspiring each other to be our best, and being diligent in the work we do, are our core values. If these are important to you and you want to find a place where your hard work and commitment are appreciated and rewarded, join us!

JOB SUMMARY: The Sous Chef is responsible for assisting the Executive Chef in ensuring the smooth and efficient operation of the kitchen, ensuing high-quality food preparation and presentation while maintaining compliance with health, safety, and sanitation standards. They will have a keen eye for detail to ensure menu items are created and presented consistently.

RESPONSIBILITIES:

• Assist in the preparation and cooking of all menu items, ensure quality, taste, and presentation align with established standards.
• Provide guidance to kitchen staff during service, ensuring smooth operations in the absence of the Executive Chef.
• Maintain cleanliness and organization of workstations; ensure compliance with food safety and sanitation guidelines.
• Monitor inventory levels and assist with ordering supplies to minimize waste and control food costs.
• Collaborate with the Executive Chef in developing specials, daily and seasonal specials that align to the brand and reflect customer preferences.
• Assist in testing and tasting new recipes to ensure consistency and quality. Train culinary team on preparation of new recipes.
• Provide guidance and training to line and prep cooks, bakers, and stewards to uphold operational standards and company policy.
• Lead by example in maintaining a positive, collaborative and professional kitchen environment.
• Awareness of departments financial goals; assist with monitoring food and labor costs.
• Complete daily production logs or reports, report any discrepancies to the Executive Chef.
• Train new culinary team members on recipes and presentations.
• Conduct routine inspections of the kitchen to ensure compliance with cleanliness and sanitation protocols.
• Assist with monthly inventory counts.

REQUIREMENTS:

• Ability to stand and walk for prolonged periods of time.
• Must be able to lift, push and pull up to 30 lbs., independently.
• Ability to read, write and verbally communicate to provide direction to culinary team.

Working knowledge of MSOffice suite of products to perform administrative job functions.

QUALIFICATIONS:

• High school diploma or equivalent; culinary degree or certification preferred.
• 2+ years of experience in a professional kitchen, at least 1 year in a supervisory role.