Sous Chef at Saz's Hospitality Group

Saz's Catering is in search of an experienced Sous Chef to help ensure we're delivering The Finest food to our guests!

The Sous Chef will lead shifts of culinary team members at our permanent and event facilities, client venues and ensure the highest standards of food production through management of labor and food.

Our Sous Chef will operate the catering kitchen with an ownership minded approach while accepting direction and feedback from the Executive Chef and company leadership and ownership groups while fostering a culture that adheres to the mission, vision and core values of the organization. See a cool video HERE.

No two days will be the same; some important, consistent tasks include:

• Conduct daily team meetings; assist department and staff meetings
• Schedule to meet production and service needs and manage Back-of-House labor to maintain profitability; monitor employee timekeeping issues, missing or late punches, call-ins, etc.
• Supervise and discipline kitchen personnel as appropriate in accordance with SHG policies; assist in completion of employee reviews on designated schedule
• Execute and lead training plans for new and/or advancing employees
• Operate as part of HACCP plan (reporting, logs, etc. on daily/weekly/monthly basis); ensure all HACCP and sanitation procedures are followed at all times
• Execute internal health inspections as assigned for charge kitchen; collaborate with the health department to ensure compliance
• Collaborate with Executive Chef and other SHG culinary leads to develop SOPs for ordering, recipe structure and writing, sanitation, and training to ensure highest standards and organization consistency
• Ensure production and portioning are appropriate to maintain standardized food cost percentage and profitability
• Place product orders as appropriate to balance food quality and sufficiently low inventory to maximize profitability
• Conduct monthly inventory; compare to estimates of consumption to track usage
• Collaborate with Executive Chef on creative seasonal offerings, specials and catering menus; customize standard menus to meet needs of particular events
• Execute BEOs per customer requests
• Ensure standard, consistent production and presentation of all menu items
• Understand advanced kitchen nomenclature
• Exhibit knowledge of advanced knife skills and cooking techniques
• Schedule and execute necessary cleaning and preventative maintenance on equipment; communicate repair and replacement needs to client and Executive Chef as appropriate
• Maintain consistent, open communicate with Executive Chef to facilitate efficiency, consistency and service
• Attend Culinary, Operations, and BEO meetings as scheduled

Saz's Catering Inc. offers competitive salary based on experience, as well as access to our discount programs for all employees. Insurance, vacation and retirement benefits will be available based on employment status and appropriate waiting period.

We are a proud seven-time winner of Top Workplaces Award.

3+ years' experience a similar culinary management role. Culinary degree and catering or contract culinary service preferred but not required. Unexpired ServeSafe certification required at all times. Valid drivers license required. Please be available for a variety of shifts, including evenings, weekends, early morning and possible holidays.

Essential job functions

• Squat, kneel, climb ladders or step stools as needed
• Use industrial cleaning chemicals
• Grip objects and tools (including wet or slippery items); utilize fine motor skills
• Stand or sit up to 12 hours at a time
• Lift up to 50 lbs to chest level and up to 30 lbs overhead
• Ability to communicate verbally in English; ability to communicate in Spanish beneficial but not required
• Ability to read English; ability to read and write Spanish beneficial but not required
• Consistent, timely attendance; availability Monday-Sunday including early morning and late evening hours.
• Understanding of metric system of measurement
• Current ServSafe certification

All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical??? condition, pregnancy, genetic information, gender, sexual orientation, gender identity or ?expression, veteran status, or any other status protected under federal, state, or local law.

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