Full-Time Sous Chef-North Salt Lake
Join our Lees Marketplace team as a
This position is responsible for planning and managing food preparation within Lee’s MarketPlace. This involves a large degree of leading other kitchen staff, as well as keeping an eye out for potential problems as they arise. This position reports directly to the Foxboro Deli Manager and will work closely with the Director of Deli Operations. The Sous Chef will split time between various stores in the Salt Lake area.
Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu
Ensure all staff members adhere to culinary standards and regulations
Respond to customer inquiries and concerns personally
Design new menu choices based on seasonal ingredients and customer demand
Track, record and replenish inventory as needed
Cross-train kitchen staff on multiple stations
Assist Deli Leadership with pricing menu items
Develop maximum customer relations through a friendly and courteous behavior.
Provides a safe, clean and positive environment; and consistently builds and supports a culture that is based on relationships and continuous improvement.
Has knowledge of and complies with all company policies, procedures, programs and directives.
Attends departmental, store and company meetings as required
Communicate and support the Lee’s MarketPlace Mission statement and Core Values
A full knowledge of all company safety and accident prevention policies. Ensure safety of all team members through proper training and follow-up of safety policies.
Ensure all equipment is in good working order and recommend purchase of equipment as necessary.
Ensure compliance of all applicable Federal, State and local regulations.
Be a professional example for all team members to follow.
Requirements: Must be 18 yrs+
1-2 years’ culinary experience in a like environment
Knowledge of best practices for training kitchen staff and implementing kitchen procedures
High level of creativity and reliability
Flexible schedule required
Familiarity with menu costing procedures
Physical Abilities: Regularly required to walk, stand, sit, twist, and bend; repetitive use of hands and arms to push, pull, carry, lift, reach, grip and balance; occasionally stoop, crouch, kneel or crawl. Lifting may include floor to shoulder and overhead lifting. Occasional use and climbing of step stools or ladders required.
Communication: Ability to write, speak, hear and understand the spoken word in order to respond promptly to pages, requests, team members and guests. Ability to read and interpret documents such as safety rules, operating and maintenance manuals.
This job description is a summary of activities, duties, or responsibilities that are required. Other duties or responsibilities may be assigned by those who are in direct authority or by the Store Director.