Sous Chef

Sophie & Renée ist an up-and-coming company in the food industry which produces ready-to-eat meals for resale as well as food components for further processing for the gastronomy sector. To support our kitchen team, we are looking for a motivated Sous Chef & Innovation immediately or by arrangement Operational responsibility: • Planning and main responsibility for staff catering (incl. cleanliness and organization of the staff catering vehicle) • Innovation: Implementation of requested dishes in consultation with the Managing Director: planning, preparation and execution of the preparation • Organization of the required products incl. orders from defined suppliers • Elaboration and documentation of recipes (incl. clear work steps and production specifications) • Creation of product and instruction images • Obtaining feedback on the developed dishes as well as implementation of corresponding adjustments according to customer requirements • Recording of kitchen laundry and informing management in case of shortages • Proactive support of other departments as needed • Quality assurance on-site: execution and confirmation of taste tests of all components • Ensuring daily kitchen cleaning Strategic responsibility: • Main responsibility for the further development of existing recipes as well as for the elaboration of new dishes • Collaboration in product development in close coordination with Management, Production Manager and Jr. Sous-Chef: Production • Ensuring a practical and implementable elaboration of recipes for production, in close coordination with Management, Production Manager and Jr. Sous-Chef: Production Economic responsibility: • Responsibility for the calculation and economic efficiency of the supervised and newly developed recipes • Ensuring the consistency and implementability of all recipes incl. independent adjustments in coordination with PL, GL and QM • Forward-looking and demand-oriented ordering of goods from defined delivery partners to use optimal purchasing conditions and avoid short-term orders • Continuous optimization and simplification of processes and recipes (quantities, hygiene, work steps)