About the position
SAGE Dining Services® is seeking an experienced Sous Chef for a private day school in Columbus, OH. This position offers the opportunity to work in a friendly and supportive environment, preparing quality made-from-scratch food for students and staff. The Sous Chef will play a crucial role in ensuring that all food is displayed attractively and adheres to SAGE's high standards of culinary excellence. The work schedule is Monday to Friday from 7 AM to 4 PM, allowing for a great work-life balance with holidays off. The pay range for this position is between $22.00 and $25.00 per hour, with competitive wages paid weekly. In this role, the Sous Chef will oversee the preparation of menu items according to SAGE recipes, ensuring proper food handling, storage, and sanitation techniques are always followed. The position also involves cleaning work areas and guest service areas, assisting with inventory management, and training and motivating culinary team members. The Sous Chef will be expected to set a positive example in the kitchen and adapt to additional duties as assigned by management. Exposure to extreme temperatures, both hot and cold, is a part of the job, and the successful candidate will need to be prepared for this aspect of the role. Working for SAGE means being part of a community that values culinary excellence and inclusivity. The company is committed to providing fulfilling careers with opportunities for growth and development. Team Members are trained in food safety, allergen awareness, and other essential skills, ensuring a safe and enjoyable dining experience for all. SAGE has a strong commitment to diversity and innovation, making it a great place to build a career in the culinary field.
Responsibilities
- Ensure that all food is appropriately displayed and visually appealing.
- Interact cheerfully with SAGE guests and Team Members, providing service with a smile.
- Oversee the preparation of menu items in strict accordance with SAGE recipes.
- Use proper food handling, storage, and sanitation techniques always (HACCP).
- Clean all work areas, equipment, and guest service areas on an ongoing basis.
- Assist with the inventory of food products and developing order sheets.
- Train, motivate, and oversee Cooks and culinary Team Members.
- Set a good example each day by being a role model and leader in the kitchen.
- Adapt to additional duties as assigned by management.
- Endure exposure to extreme temperatures; intense heat and freezing cold.
Requirements
- Culinary knowledge and cooking experience required.
- Culinary degree preferred, but not required.
- Strong organizational skills required.
- Experience delegating tasks and following up with Team Members.
- Capacity to train and motivate others.
- ServSAFE® certification preferred, but not required.
Benefits
- Paid time off.
- Competitive wages paid weekly.
- Uniforms, masks and shoes provided.
- Ongoing training.
- Career growth opportunities.
