Head Chef (Sous Chef) - Staff Cafeteria

About the role

The Head Chef (Sous Chef) is responsible for the overall success of daily kitchen operations in the staff cafeteria. The role combines hands-on cooking with leading the kitchen staff and managing all food-related functions, while improving guest and employee satisfaction within the operating budget. The candidate must supervise all kitchen areas, guide and develop staff, and ensure sanitation and food standards are met.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures
• Estimate daily production needs weekly and communicate them to kitchen personnel daily
• Assist the Executive Chef with kitchen operations and prepare and cook food for regular service and special guests
• Maintain purchasing, receiving and food storage standards, and comply with food handling and sanitation standards
• Supervise cooks and workers, lead shifts and maintain productivity and clear expectations
• Handle guest feedback and complaints, and interact with guests to gather feedback on quality and service
• Train employees in safety procedures, participate in performance appraisals and coach staff development
• Use the Labor Management System to schedule staff and track time and attendance

Required profile

• High school diploma or GED, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of experience in culinary, food and beverage or a related field, or 2 years with a degree