Senior Sous Chef - Corporate Dining Room

Enterprise Support Services function is to provide complete operations and maintenance service support so that our physical facilities (buildings, equipment, machinery, systems and grounds) may operate at an optimum. Optimization of our facilities will promote and ensure safe, clean, and compatible working conditions for employees. Enterprise Support Services activities include building maintenance and repair, office space planning and associated move coordination, leasing administration (building/property), construction project management and Physical Security. This area also assists with corporate office moves, reconfiguration projects for Blue Cross and Blue Shield of Alabama and affiliate companies.

The Sous Chef Customer Dining room serves as "second in command" of the kitchen and front of house operations. They are required to work service shifts as well as assist in the development of menus focusing on quality, creativity, presentation and guest experience. The incumbent will assure the lead role in the absence of the Chef Manager. This incumbent must be able to lead, train, guide and inspire both rear of house and front of house staff. Must be able to ensure cost control by minimizing waste through proper allocation, inventory control, sanitation standards, and food production while ensuring the highest quality standards.

• Culinary training in fine dining from a structured program or food establishment
• Experience with inventory systems and cost controls
• Three years' experience in the food service industry encompassing all phases of food preparation and kitchen operation
• Experience with vast culinary techniques
• Willingness to lead, be a team player and garner a creative spirit
• Physical ability to stand for extended periods and lift up to 50lbs
• Adaptability and creativity
• Strong communication skills
• Working knowledge of basic computer functions to assist with ordering, inventory logs, prep lists, and kitchen communication
• Thorough knowledge of food safety standards and regulations ServSafe or equivalent
• Knowledge of cleaning, sanitation procedures, and health department compliance requirements
• Knowledge of kitchen staff roles, responsibilities, and training methods
• Knowledge of workplace safety practices, including knife safety, burn prevention, and equipment handling
• ServSafe Certification
• Culinary degree or formal culinary training preferred

The work schedule for this position will be full-time onsite.

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Blue Cross and Blue Shield of Alabama is an independent licensee of the Blue Cross and Blue Shield Association