Sous Chef, Atrium Cafe at The Department

Sous Chef, Atrium Cafe At The Department

• Department: The Department 800431
• Employment Type: Full Time
• Location: The Department
• Reporting To: Christopher Baldwin

Description

We are seeking a hands-on, detail-oriented Sous Chef to oversee daily kitchen operations in our small, fast-paced, Atrium café. The ideal candidate thrives in a high-volume, quality-driven environment, is passionate about fresh, seasonal food, and has strong organizational skills to ensure consistency, speed, and food safety.

Key Responsibilities

· Kitchen Operations & Production· Oversee daily preparation and packaging of grab-and-go items, ensuring consistency, portion control, and presentation standards.· Maintain an organized prep schedule to meet morning stock levels and manage replenishment throughout the day.· Execute recipes accurately, adjusting for batch sizes while maintaining flavor and quality.· Monitor stock rotation (FIFO) to minimize waste.· Staff Leadership & Training· Supervise and train kitchen staff on prep methods, sanitation, and portioning standards.· Delegate tasks effectively to ensure all menu items are ready for service on time.· Support a positive, collaborative kitchen culture.· Food Safety & Compliance· Enforce all health, safety, and sanitation protocols in accordance with local regulations.· Maintain daily temperature logs, cleaning schedules, and HACCP documentation.· Menu & Quality Control· Collaborate with the Executive Chef/Café Manager to develop and refine grab-and-go offerings.· Ensure all items meet visual presentation standards for display cases.· Monitor customer feedback and adjust recipes or presentation as needed.· Inventory & Cost Control· Track usage to reduce waste and maintain cost targets.

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Skills, Knowledge & Expertise

· 3+ years of professional kitchen experience, preferably in café, deli, or high-volume quick-service environments.· Strong understanding of batch prep, cold food production, and speed-focused service.· Excellent knife skills and ability to execute recipes with precision.· ServSafe or equivalent food safety certification required.· Ability to stand for long periods and lift up to 50 lbs.


Core Competencies
· Efficiency: Able to produce consistent quality under tight time constraints.
· Attention to Detail: Maintains high standards for portioning, packaging, and presentation.
· Team Leadership: Guides and motivates staff to achieve daily goals.
· Adaptability: Can pivot quickly when menu changes, orders spike, or inventory issues arise.