Sous Chef - $60000 per YEAR

Access Management is a reputable company dedicated to fostering a positive and supportive work environment that places a high value on the well-being of its employees. Recognized as an employer of choice, Access Management goes beyond conventional employment standards by offering a comprehensive benefits package designed to attract and retain talented professionals. The company supports its workforce through a range of benefits including medical, dental, and vision insurance with a portion of the premiums covered for full-time employees, paid time off policies, matching 401k plans, and employer-paid life insurance. Additionally, Access Management provides professional development opportunities and various disability and accident insurance plans, establishing a work culture that promotes both personal and professional growth. At Access Management, the role of Sous Chef / Lead Chef is integral to maintaining the excellence for which the culinary operations are known. Reporting directly to the Food and Beverage Manager, this position requires an experienced culinary professional who can support the Executive Chef in managing kitchen operations. The Sous Chef / Lead Chef plays a pivotal role in supervising the kitchen staff, ensuring consistency and quality in food preparation, and upholding strict compliance with health and safety regulations. The position demands a leader capable of making critical operational decisions, managing inventory, coordinating menu planning, and implementing innovative ideas to enhance the dining experience. This full-time role may require flexibility to work evenings, weekends, and holidays due to the nature of the hospitality industry. With a competitive annual salary of $60,000, Access Management invites culinary experts to embark on a rewarding career path where their skills and passion are valued and nurtured.

• Education or certification in culinary arts preferred
• Previous experience as a Sous Chef or Lead Chef in a professional kitchen
• Ability to lead and manage kitchen staff effectively
• Strong understanding of food safety and sanitation standards
• Excellent organizational and multitasking skills
• Capacity to work flexible hours including evenings, weekends, and holidays
• Physical stamina to work in a fast-paced, high-pressure kitchen environment