Sous Chef

Sous Chef OpportunitySince its 1989 inception, Preferred Hospitality, Inc. (Management Company for Provider Contract Food Service and Market Broiler Restaurants) has had the advantage of living, learning, and leading in the competitive food service arena. Specializing in providing exciting concepts, systems, food offerings and efficient, well-trained staff Preferred Hospitality addresses any challenges facing an organization with on-site food service capabilities.We are currently seeking an experienced and energetic Sous Chef to join the Culinary Leadership team at our Arizona Christian University location.Job Duties:Leads kitchen team in chef's absenceProvides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish platingOversees and organizes kitchen stock and ingredientsEnsures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assuranceKeeps cooking stations stocked, especially before and during prime operation hoursHires and trains new kitchen employees to restaurant and kitchen standardsManages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concernsSupervises all food preparation and presentation to ensure quality and restaurant standardsWorks with head chef to maintain kitchen organization, staff ability, and training opportunitiesVerifies that food storage units all meet standards and are consistently well-managedAssists head chef with menu creationCoordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.These duties are not exclusive and with consideration of the job requirements and employees skills, the job description can be added to or taken away from at the discretion of the employee's immediate supervisor.Job Skills & Requirements:At least three years of culinary experience in food preparation, recipe development, plate presentation and menu implementation.Advance degree from a postsecondary culinary arts training program is desirable.Must demonstrate hands-on experience in the field.Experience in a managerial position and able to supervise employees to maintain quality control is required.Must have knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications.Must demonstrate leadership skills and training ability.Must be able to list up to 25 pounds.Must maintain the stamina to walk or stand continuously up to 16 hours per day.Must maintain an average work week of approximately 55 hours as business and training requireBenefit Offering:PPO Medical and DentalVSP VisionShort and Long Term Disability InsuranceLife InsuranceMonthly dining allowanceImmediate Paid Time Off accrualPaid SabbaticalPay Range: $65K-$70K per yearWe are an E-Verify Employer