To support culinary operations, the part-time State Licensed Traveling Chef will supervise kitchen staff, manage food preparation and service, and maintain quality standards while working remotely on a flexible schedule that includes evenings and weekends.
Key responsibilities:
Supervises line setup, prep, and breakdown activities, delegating tasks to kitchen personnel
Ensures compliance with food safety standards and maintains a clean kitchen environment
Assists the executive chef with kitchen record-keeping, inventory management, and staff trainingRequired qualificationsHigh school diploma or equivalent GED
2-3 years of experience as a sous chef in an upscale setting with supervisory experience
State-issued health certificate and immunizations are required
ServeSafe certification and technical proficiency in food preparation methods
Ability to work a flexible schedule, including nights and weekends
