Sous Chef, Atrium Cafe at The Department en Continental Services

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.

· 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.

#CONALB

· 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.