Supervisor, Sous Chef

OUR TEAM: We are a diverse and close-knit team who strives to provide the best culinary experience for employees and guests, whether they're grabbing lunch at one of our 3 cafes or visiting campus for a meeting. We believe in using quality ingredients to make quality food, and we work with local farmers and use produce from our onsite garden to develop our menus. We like to work hard and have fun - and we need you!

YOUR ROLE: As a Supervisor, Sous Chef, you play a key role in our culinary operations, overseeing two or more team members to ensure smooth kitchen operations while upholding high standards of food quality and service. You bring a diverse perspective to the team, helping us celebrate different cultures and cuisines while keeping our menus fresh and varied for staff and guests. Collaboration is at the heart of this role-you'll share your skills with fellow cooks and chefs while also learning from those around you. Strong communication is essential, as you'll work closely with colleagues to coordinate timing, readiness, and overall service flow.

No more weekends or holidays - you will be working daytime hours, Monday - Friday, 7:00am - 3:30pm, with the ability to work with onsite culinary garden produce!

Promega has amazing benefits including free onsite 24/7 gym access, onsite hiking trails with foraging, an onsite wellness center and much much more!

JOB OBJECTIVE: The Supervisor, Sous Chef is responsible for assisting the Executive Chef with managing daily operations of the kitchen and ensuring our high standards of food quality, presentation and taste are met and consistent. This position is also responsible for supervising and providing leadership to team members.

CORE DUTIES:

1. Lead and motivate team members by providing guidance, training, and support to ensure kitchen operations run efficiently.

2. Supervise a variety of positions, including but not limited to, dishwashers, and prep/line cooks.

3. Conduct performance reviews, provide feedback, assign work schedules, and manage hiring and terminations of assigned staff.

4. Lead and participate in team meetings, setting clear expectations, goals, and measurable objectives for team members.

5. Engage in professional development opportunities, including leadership development and training to support individual growth and effective team management.

6. Collaborate with the Executive Chef to create menus that prioritize the use of locally sourced, seasonal ingredients from our on-site garden and local vendors.

7. Train and support team members to follow consistency and food quality standards.

8. Manage kitchen inventory, including ordering and stock rotation, to minimize waste.

9. Enforce proper sanitation practices that comply with public health standards.

10. Work closely with other team members to create a positive and efficient work environment.

11. Demonstrates inclusion through their own words and actions and is accountable for a safe workspace. Acts with kindness, curiosity, and respect for others.

12. Embracing and being open to incorporating Promega's 6 Emotional & Social Intelligence (ESI) core principles in daily work.

13. Understands and complies with ethical, legal, and regulatory requirements applicable to our business.

KEY QUALIFICATIONS:

1. High School diploma or proven work experience that ensures you are ready to be successful in this role.

2. Possess a current ServSafe food manager certification.

3. 8 years of kitchen experience with at least 5 years of supervisor experience.

4. Excellent knowledge of various cooking techniques and cuisines.

5. Ability to work evenings when required.

6. Ability to proficiently operate and train others on restaurant equipment.

7. Strong computer skills, including knowledge of food ordering systems and Microsoft Office applications.

8. Strong interpersonal skills in dealing with guests and team members effectively.

9. Strong numerical aptitude.

10. Good reading and comprehension skills.

11. Must possess a valid driver's license and be willing and able to drive company vehicles as needed.

PREFERRED QUALIFICATIONS:

1. Culinary school degree or other relevant food service certifications.

2. Experience with high-volume and large-batch cooking.

PHYSICAL DEMANDS:

1. Ability to remain stationary for extended periods.

2. Ability to move objects up to 50 pounds.

3. Ability to traverse between buildings on campus.

At Promega, we value diversity and strive to create an inclusive workplace. We are proud to be an Equal Opportunity Employer, making employment decisions without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability, or any other protected class.