Deseret Management Corporation
**Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide.**DEPARTMENT – The Garden Restaurant
REPORTS TO – Head Chef
SUMMARY
The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment.Two full-time positions are available: **AM Sous Chef** and **PM Sous Chef**.
JOB ENVIRONMENT
Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly.SKILLS, EDUCATION AND QUALIFICATIONS ·
Proven experience in a culinary leadership or supervisory role within a high-volume restaurant·
Strong leadership and team development skills·
Strong culinary knowledge with an understanding of food safety and sanitation practices·
Ability to solve problems and respond quickly to kitchen-related issues·
Strong organizational skills and the ability to multitask in a fast-paced environment·
Professional appearance and adherence to company dress and grooming standards·
Experience with prep, production, and inventory processes preferredESSENTIAL FUNCTIONS ·
Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction·
Supervises, trains, and mentor’s kitchen staff, including line cooks, prep cooks, and cashiers·
Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas·
Ensures all food safety, sanitation, and health regulations are always upheld·
Assists with inventory, product rotation, and ordering to maintain adequate stock levels·
Supports execution of recipes, prep lists, and culinary standards set by the Head Chef·
Performs additional duties as assigned by management·
Understands that management reserves the right to modify job descriptions as necessary COMPENSATION***$50,000 - $55,000/annually.*** *This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.*OTHER JOB REQUIREMENTS·
May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs·
Takes on additional duties as required or assigned by managementEQUAL OPPORTUNITY EMPLOYER STATEMENT:
*We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply.* *Employees understand that management reserves the right to modify job descriptions as necessary.*JOB TITLE – Sous ChefIn 1988, Temple Square Hospitality was organized to service the dining needs of those visiting Temple Square and Salt Lake City. Since then, it has grown into a full-scale catering department, a fine-dining 10th floor restaurant, and a quick-service restaurant in the lobby of the Joseph Smith Memorial Building. The company's primary objective is to deliver an outstanding food and service experience to all guests, thereby creating lasting memories between family and friends. #J-18808-Ljbffr
REPORTS TO – Head Chef
SUMMARY
The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment.Two full-time positions are available: **AM Sous Chef** and **PM Sous Chef**.
JOB ENVIRONMENT
Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly.SKILLS, EDUCATION AND QUALIFICATIONS ·
Proven experience in a culinary leadership or supervisory role within a high-volume restaurant·
Strong leadership and team development skills·
Strong culinary knowledge with an understanding of food safety and sanitation practices·
Ability to solve problems and respond quickly to kitchen-related issues·
Strong organizational skills and the ability to multitask in a fast-paced environment·
Professional appearance and adherence to company dress and grooming standards·
Experience with prep, production, and inventory processes preferredESSENTIAL FUNCTIONS ·
Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction·
Supervises, trains, and mentor’s kitchen staff, including line cooks, prep cooks, and cashiers·
Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas·
Ensures all food safety, sanitation, and health regulations are always upheld·
Assists with inventory, product rotation, and ordering to maintain adequate stock levels·
Supports execution of recipes, prep lists, and culinary standards set by the Head Chef·
Performs additional duties as assigned by management·
Understands that management reserves the right to modify job descriptions as necessary COMPENSATION***$50,000 - $55,000/annually.*** *This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.*OTHER JOB REQUIREMENTS·
May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs·
Takes on additional duties as required or assigned by managementEQUAL OPPORTUNITY EMPLOYER STATEMENT:
*We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply.* *Employees understand that management reserves the right to modify job descriptions as necessary.*JOB TITLE – Sous ChefIn 1988, Temple Square Hospitality was organized to service the dining needs of those visiting Temple Square and Salt Lake City. Since then, it has grown into a full-scale catering department, a fine-dining 10th floor restaurant, and a quick-service restaurant in the lobby of the Joseph Smith Memorial Building. The company's primary objective is to deliver an outstanding food and service experience to all guests, thereby creating lasting memories between family and friends. #J-18808-Ljbffr