Forte Belanger
Sous Chef – Forte Belanger
Location:
Greystone.
Employment Type:
Full Time.
Department:
Greystone 700330
Reporting To:
Ferris Anthony
Our Mission:
Delight our guest. Every meal. Every day.
Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation.
Responsibilities
Assist the Executive Chef in menu development, recipe testing, and creation of seasonal and event-driven offerings.
Oversee food preparation, production, and service across all outlets to ensure consistency and excellence.
Maintain high standards for food quality, presentation, and portion control.
Ensure all dishes are prepared according to standardized recipes and venue specifications.
Lead the kitchen during the Executive Chef's absence.
Coordinate the day‑to‑day flow of kitchen operations, including prep schedules, station assignments, and service readiness.
Monitor inventory, assist in ordering, and manage storage and rotation to minimize waste.
Maintain compliance with ServeSafe guidelines and ensure sanitation and safety practices are followed at all times.
Assist with event execution, including menu preparation, buffet setups, and catering logistics.
Support the Executive Chef in training, coaching, and mentoring culinary staff.
Model a positive, professional attitude and help maintain a supportive, respectful workplace.
Assist in scheduling, evaluating, and developing kitchen team members.
Encourage collaboration with front‑of‑house teams and contribute to strong interdepartmental communication.
Monitor food production throughout service to ensure timeliness and consistency.
Uphold all culinary, operational, and safety standards set by the Executive Chef and General Manager.
Help troubleshoot operational challenges and recommend process improvements.
Support the Executive Chef in achieving food cost, labor cost, and waste management targets.
Assist with maintaining accurate prep lists, production logs, inventory counts, and recipe costing where applicable.
Performs other related duties as assigned.
Qualifications
Minimum 2 years of experience as a Sous Chef in a high‑volume kitchen.
ServeSafe Certification required.
Strong cooking skills and clear understanding of kitchen operations.
Ability to supervise staff, maintain composure, and lead during busy service periods.
Strong communication and interpersonal skills.
Ability to work a flexible schedule including evenings, weekends, and event days.
Preferred Qualifications
Culinary degree or formal culinary training.
Experience in country clubs, resorts, or multi‑outlet operations.
Experience with catering, banquets, or special event food preparation.
Familiarity with cost control, ordering systems, and inventory procedures.
Location & Logistics
Ability to stand and work in a fast‑paced kitchen for extended periods.
Ability to lift up to 50 lbs. and perform physical kitchen tasks safely.
Benefits
Health Coverage – Medical, Dental and Vision
Voluntary Life/AD&D, Short‑Term and Long‑Term Disability, Critical Illness
401(k)
Paid Time Off
Wellness Programs
Additional Perks
To see a summary of current benefits, please visit https://www.continentalserves.com/work-at-continental/#benefits
LI-SH1
#J-18808-Ljbffr
Greystone.
Employment Type:
Full Time.
Department:
Greystone 700330
Reporting To:
Ferris Anthony
Our Mission:
Delight our guest. Every meal. Every day.
Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation.
Responsibilities
Assist the Executive Chef in menu development, recipe testing, and creation of seasonal and event-driven offerings.
Oversee food preparation, production, and service across all outlets to ensure consistency and excellence.
Maintain high standards for food quality, presentation, and portion control.
Ensure all dishes are prepared according to standardized recipes and venue specifications.
Lead the kitchen during the Executive Chef's absence.
Coordinate the day‑to‑day flow of kitchen operations, including prep schedules, station assignments, and service readiness.
Monitor inventory, assist in ordering, and manage storage and rotation to minimize waste.
Maintain compliance with ServeSafe guidelines and ensure sanitation and safety practices are followed at all times.
Assist with event execution, including menu preparation, buffet setups, and catering logistics.
Support the Executive Chef in training, coaching, and mentoring culinary staff.
Model a positive, professional attitude and help maintain a supportive, respectful workplace.
Assist in scheduling, evaluating, and developing kitchen team members.
Encourage collaboration with front‑of‑house teams and contribute to strong interdepartmental communication.
Monitor food production throughout service to ensure timeliness and consistency.
Uphold all culinary, operational, and safety standards set by the Executive Chef and General Manager.
Help troubleshoot operational challenges and recommend process improvements.
Support the Executive Chef in achieving food cost, labor cost, and waste management targets.
Assist with maintaining accurate prep lists, production logs, inventory counts, and recipe costing where applicable.
Performs other related duties as assigned.
Qualifications
Minimum 2 years of experience as a Sous Chef in a high‑volume kitchen.
ServeSafe Certification required.
Strong cooking skills and clear understanding of kitchen operations.
Ability to supervise staff, maintain composure, and lead during busy service periods.
Strong communication and interpersonal skills.
Ability to work a flexible schedule including evenings, weekends, and event days.
Preferred Qualifications
Culinary degree or formal culinary training.
Experience in country clubs, resorts, or multi‑outlet operations.
Experience with catering, banquets, or special event food preparation.
Familiarity with cost control, ordering systems, and inventory procedures.
Location & Logistics
Ability to stand and work in a fast‑paced kitchen for extended periods.
Ability to lift up to 50 lbs. and perform physical kitchen tasks safely.
Benefits
Health Coverage – Medical, Dental and Vision
Voluntary Life/AD&D, Short‑Term and Long‑Term Disability, Critical Illness
401(k)
Paid Time Off
Wellness Programs
Additional Perks
To see a summary of current benefits, please visit https://www.continentalserves.com/work-at-continental/#benefits
LI-SH1
#J-18808-Ljbffr