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Sous Chef - 2nd Shift

Troubadour Bakery. - Savory Dept.
Full Time

The 2nd Shift Sous Chef coordinates all scheduling of prepped ingredients for Savory and Bakery Production. They ensure standards are met or exceeded in quality, food safety, and organization.

  • Prep all necessary ingredients in timely and efficient manner
  • Determine PAR levels for prepped items
  • Ensure safe food handling in the production and storage of all prepped items
  • Complete routine maintenance of all equipment
  • Complete all necessary documentation for ingredient preparation
  • Participate in end of month inventory
  • Schedule and train employees in the SavoryProduction department
  • Work with Savory Production manager to ensure all processes are documented and followed
  • Flexible and willing to train in other parts of the savory department, as ended
  • Coordinates with R&D with an open mind, contributing to the overall Savory Production vision as it applies to innovation
  • Ability to read, write, and speak proficiently in English
  • 2+ years of food preparation experience in a commercial or restaurant kitchen
  • Experience leading and training teams, ability to take and give feedback in a professional and positive manner
  • Proficient at computer program navigation, willing to learn industry-specific programs
  • Knowledge of basic business mathematics
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the co-worker.