Ridgewells Catering is seeking an experienced Sous Chef to join out team of culinary professionals to manage the day-to-day food production for our high-volume operation, servicing a wide variety of high-end off-premise events and contract accounts Responsibilities:Manage a team to produce consistent, high-quality products, and maintain quality standards as per the Executive ChefEnsure kitchen operations are organized, clean and efficientEffectively manage employees to maximize productivity and meet established food preparation deadlines within budgetAssist in the development of new and innovative culinary concepts and participate in menu planning, working closely with the Executive Chef and sales teamTrain new kitchen employees and ensure the entire staff practices safe and sanitary food handling procedures per HAACP and ServSafe guidelinesQualifications: Culinary degree, plus a minimum of 2 years management experience requiredProven record in managing high-end, high-volume kitchen operations; thrive under pressure in a fast-paced, high-energy environmentStrong organizational and communication skills; abilty to prioritize, teach and delegateTeam player with a positive, helpful personality and strong employee-relation skillsWorking knowledge of computer applications; experience using CaterXpert a plus Ridgewells offers a comprehensive benefit package that includes medical, dental and vision insurance; paid time off; 401(K) retirement plan, lunch meals, parking, and much more. How to Apply: Please put "Sous Chef" in the subject field of email.E-mail: HR@ridgewells.com