About the position
As a Sous Chef at Safeway in Boise, Idaho, you will play a crucial role in managing the kitchen staff and overseeing the daily production, preparation, and presentation of all food for the café and catering needs. Your primary responsibility will be to ensure that all operations are conducted in a safe and sanitary work environment that complies with all standards and regulations. You will work closely with the Executive Chef to create and implement menu and production changes while monitoring food and labor costs to achieve profitable, competitive, and high-quality products. In this position, you will be responsible for managing the daily operations of the kitchen and back-end operations. This includes ensuring proper receiving, storage, and rotation of food products in compliance with State Health Department regulations. You will enforce cleanliness and safety procedures throughout the kitchen, including in walk-in and reach-in boxes. Scheduling back-end team members to maintain proper coverage while keeping payroll costs in line will also be part of your duties. Additionally, you will assist in food preparation and collaborate with the Executive Chef on catering and banquet events. You will supervise and maintain kitchen systems in the absence of the Executive Chef, which includes managing payroll, labor tracking, food cost tracking, menus, and budgets. Your role will also involve reporting any equipment repair or maintenance needs, efficient ordering and requisitioning, and promoting a professional work environment throughout the kitchen. You will be expected to model and enforce uniform policies and ensure that personal hygiene standards are followed. Other duties may be assigned by the Executive Chef as needed.
Responsibilities
- Manage the kitchen staff in daily production, preparation, and presentation of food for the café and catering needs.
- Ensure proper receiving, storage, and rotation of food products in compliance with State Health Department regulations.
- Enforce cleanliness and safety procedures throughout the kitchen, including walk-in and reach-in boxes.
- Schedule back-end team members to maintain proper coverage while keeping payroll costs in line.
- Assist in food preparation and collaborate with the Executive Chef.
- Assist Executive Chef with catering and banquet events.
- Supervise and maintain kitchen systems in the absence of the Executive Chef, including payroll and labor tracking.
- Report any equipment repair or maintenance needs.
- Efficiently order and requisition supplies.
- Promote and maintain a professional work environment throughout the kitchen.
- Model and enforce uniform policy in the department.
- Ensure personal hygiene standards are being followed.
Requirements
- Excellent verbal communication and personal skills.
- Basic math skills.
- Ability and stamina to spend an extended amount of time on your feet.
- Minimum 2 years of experience supporting catering and banquet events.
- Stable job history demonstrating upward career progression.
- Must be able to reach, bend, balance, and transport objects weighing up to 50 lbs. repeatedly during a shift.
- ServSafe certified.
