Full-time jobs in Toledo, OH

About the role

Under the direction of the Executive Chef, the Catering Sous Chef is responsible for supporting all catering culinary operations including the oversight of the day-to-day catering production, operations and sanitation aspects of culinary and stewarding services throughout the facility. The position works closely with the Catering Director to ensure overall success of the Catering Operation.

What you'll bring

• The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
• Minimum three (5) years’ experience in a high-volume full-service food operation
• Proven track record of improving kitchen efficiencies, quality and relative costs
• Must have excellent leadership, financial analysis, team building and communication skills/customer service
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
• Must be proficient on Microsoft Word, Excel, and PowerPoint
• Must be flexible to work extended hours due to business requirements including nights, weekends and holidays
• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency
• Travel may be required

Locations