Sous Chef - FT

• Manage kitchen in the absence of the Executive Chef
• Assisting the Chef with menu creation for café and special events
• Creating and developing kitchen recipe books and keeping up to date
• Responsible for monthly scheduling of kitchen staff
• Assisting with monthly deep cleaning
• Prep and execution of Café and Special Events foods
• Maintain all kitchen/café equipment and facilities in an organized, clean, safe environment
• Promote health and safety in the workplace and ensure all local health regulations are met
• Assist in hiring and training of all new kitchen/café employees
• Assist with weekly ordering and invoicing
• Communicate any areas of need, problems, and concerns to the Executive Chef
• Complete administrative tasks as assigned by Executive Chef
• Assist in café as a line cook or supervisor

• Bachelors' s degree in Culinary Arts, Hospitality Management or equivalent vocational training certificate required and minimum of 2-4 years of experience in events/banquets, food & beverage, or a related discipline is required.
• Excellent written and oral communication skills required.
• Positive interpersonal and customer service skills required.
• Strong project management skills required.
• May work indoor or outdoor settings. Varying schedule to include evenings, holidays, and extended hours as business dictates.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
• Familiar with monitoring food and labor cost and menu development

• Ability to speak and hear
• Close and distance vision
• Identify and distinguish colors
• Frequent standing with some walking and sitting
• Will stand for long periods of time
• Frequently lifts/carries up to 25 lbs.
• Occasionally lifts/carries up to 50 lbs.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Able to reach hands and arms in any direction and kneel, stoop or crouch repeatedly

Cincinnati Art Museum