Job Title: Sous Chef

Location: HORIZONS Conference Center

City: Saginaw, MI

Job Type: Full-Time

Reports To: Executive Chef

HORIZONS Conference Center is Mid-Michigan's premier full-service event center. Our mission is to provide our guests with the ultimate HORIZONS experience through hospitality, excellent service, superior presentation and outstanding quality. Since opening our doors in 1996, we have built a reputation for delivering the highest level of service with a personal touch, which we call the Art of Hospitality. At every level of our organization, our people are passionate about hospitality and delight in creating distinctive, memorable experiences.

HORIZONS Conference Center is currently seeking a talented and passionate sous chef to partner with our Executive Chef, Sous Chefs and culinary team to create memorable experiences for our guests. The Sous Chef will assist in ensuring the delivery of high-quality food, help promote an environment that encourages teamwork and assist with recipe creation as directed by the Executive Chef.

To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Required Qualifications:

• Three or more years as a Banquet Chef or Sous Chef in a conference center, corporate cafeteria, hotel, or fine dining restaurant.
• Extensive cooking and production experience.
• Bachelor's degree in culinary arts is preferred while an associate degree in culinary arts will be considered.
• A passion for food quality and superior guest service.
• Ability to communicate clearly and consistently verbally and in writing with staff.
• Extensive knowledge of food preparation, buffet presentation, and serving techniques typically found in a large hospitality venue.
• Knowledge of the proper use and maintenance of major kitchen equipment, including stoves, ovens, refrigeration, slicers, dishwashers, and knives.
• Current ServSafe Certification or ability to obtain certification within 6 months. Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and kitchen safety.
• Able to anticipate and avoid problems; understand and take directions from Executive Chef; make effective decisions under pressure and implement positive resolutions to problems and conflicts arising from food or staffing issues.
• Must have the ability to read and understand Banquet Event Orders (BEO), and effectively carry out the plan of the day.
• Must be well-groomed and be professional in appearance.
• Must be able to workdays, evenings, weekends, and some holidays as needed.
• Must have the ability to stand and walk for extended periods of time, to lift, stoop and bend.
• Ability to lift thirty pounds frequently and up to fifty pounds occasionally.

Essential Duties & Responsibilities

Include The following:

Serve as an integral part of the HORIZONS kitchen team, ensuring the delivery of exceptionally high-quality food in accordance with our Executive Chef's standards for freshness, presentation, service, safety, and cleanliness.

Maintain and assist in a work environment that encourages teamwork, open communication, positive and proactive problem-solving, recognition, and respect.

Partner with Executive Chef, Sous Chef, and other kitchen leadership to monitor food production, assist with recipes as directed by Executive Chef, and find innovative approaches to improving HORIZONS quality.

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