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Job details
Sous Chef
- Country: United States
- Visa type: H-2B
- Job ID: (Open on offer list)
- Employer name: Confidential
- Employees needed: 4
- E-mail (employer): Confidential
- E-mail (agent): Confidential
- Phone: Confidential
- Agent phone: Confidential
- Working hours per week: 40
- Wage: 31.59 USD / Hour
- OFLC Certification: ACCEPTED - PENDING RECRUITMENT
- Start date: 04/01/2026
- End date: 11/09/2026
- Process date: 02/05/2026 17:27:29
- Submit date: Confidential
- Offer description:
This sous chef will be responsible for preparation, assembly, and final presentation of ingredients according to the company's recipes and specifications and ensuring the quality of cooked/prepared food by testing them. These individuals will utilize a large range of kitchen skills, including, slicing, grinding, frying, and baking during food service. This chef is also responsible for the detection and disposal of unattractive and spoiled foods. They will promote safety culture in all areas in the workplace, including food safety, customer safety, and the safety of team members. Essential Functions Work with the executive chef to produce diversified menus in accordance with the restaurants policy and vision. Conceptualize new dishes which appeal to clients. Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machine. Produce high quality dishes that follow up the established menu and level up to locations standards, as well as to clients requirements. Plan the food design in order to create a perfect match between the dishs aspect and its taste. Discover talented staff and train them in order to reach the high standards of the location. Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources. Maintain order and discipline in the kitchen during working hours. Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen. Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served. Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door. Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients. Routinely, prepares and stocks the food assembly line for service, and in addition, replenishes the service line, as needed. Accurately assembles food in a timely manner, as ordered, during all meal services. Observes company health, sanitation, and food quality policies. Ability to communicate clearly (verbal and written) with employees and management. Ability to prioritize work, meet deadlines, and maintain an attention to detail while working in a team or group environment.