Sous Chef

• To set an example, uphold and champion all Culinary Ministry plans and goals set forth by our Lord Jesus Christ.
• Manages all daily operations of BOH production.
• Daily production of all food preparations alongside BOH staff.
• Works closely with Culinary Ministry Manager to develop menus while staying current with the latest trends.   
• Work alongside the BOH and FOH staff. Requirements are to teach, train, and share your accumulated Culinary Ministry experiences with personnel. 
• Commitment to developing a work environment of close relationships, genuine trust, respect, accountability, and encouragement is essential.  
• All duties as assigned by the Culinary Ministry Manager  
  

Experience and Skills

• 3-years minimum experience in food service and hospitality management
• Management skills
• Food safety training and management
• Menu planning and inventory forecasting

Physical Abilities

• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and climb or balance. The employee is frequently required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit and taste or smell.
  

• The employee must regularly lift and/or move up to 50 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.