Job details

Sous Chef

O.C. Tanner is the global leader in software and services that improve workplace culture through meaningful employee experiences. Our Culture Cloud is a suite of apps designed to enhance the employee experience with strategic recognition, service awards, wellbeing, leadership, and events that help people thrive at work. Our Culture by Design approach provides expert services to organizations looking to create great workplaces.

Our global team of 1,500 people hail from 58 countries and speak 62 languages. As programmers, researchers, designers, client professionals and craftspeople we create the tech, tools and awards that connect employees to purpose at thousands of companies.

Join us as we help people all over the world thrive at work. Here is where we need you most:

Senior Sous Chef

This is an active leadership position working with a small team of capable and motivated cooks to produce a new and exciting menu daily. Must love to teach and delight in cooks' personal growth. The position includes production of banquets, VIP company guest luncheons and many other variations of catering. Ideal candidate must love food and cooking and show a history of success. Ideal candidate also must have excellent food and beverage business acumen with a history of profitability. Candidate must show creativity, good judgment, and integrity consistently.

Duties:

Manage the Trebo kitchen team including time approvals, performance conversations and assessments, and employment actions such as hiring or terminations.
Conduct positive morning huddle daily and communicate effectively to goals of the day and how we will reach them.
Cook outstanding food, with great ingredients and do not cut corners.
Create a fun working atmosphere and cook side by side with people.
Show appreciation daily to all.
Correct mistakes actively while respecting the individual.
Keep a clean, well-stocked kitchen at all times.
Assume all roles of executive chef in their absence.
Other duties as assigned.

Requirements (KSAs)

Menu creation with international cuisine knowledge.
Cost control (food, labor, and operations).
Servsafe certified.
Ordering food from vendors.
Scheduling of staff.
Food production flow and assignment.
Local health department standards and guidelines.
FDA food standards.
Basic kitchen equipment function and maintenance.
Understanding of MSDS.
Ability to work under pressure and achieve time-oriented goals regularly while maintaining a calm and positive work environment.
Maintain a safe functioning work environment.
Agility - to assess and prioritize workflow at a moment’s notice.

Experience & Education:

3 years' experience as a sous chef in a large volume high quality hotel, restaurant, or corporate dining venue.
Culinary graduate a plus.
Pastry experience a plus.

Essential Functions/Working Conditions:

Working in a kitchen which may require long periods of standing, periodic walking, lifting, reaching, and carrying, and repetitive motions such as chopping.
Requires use of senses such as smell, taste, and sight.
Kitchen may be warm.
Duties require use of sharp instruments and hot surfaces/items.
Arrive onsite at 5:30am Mondays through Fridays.

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits: