Sous Chef - Reynoldsburg - M-F *Dayshift

At Bath & Body Works, we believe everybody deserves to feel good. When you join us, you're part of more than an iconic fragrance and personal care brand — you become part of Gingham Nation, where people are at the center of everything we do.

We believe great associate experiences create great consumer experiences. When our associates feel supported, inspired and empowered, consumers feel it. Whether you're starting your career or building your next chapter, we invest in your growth so you can learn, lead and help create feel good moments every day.

Individual contributor position responsible for assisting the Chef with food preparation and menu planning. Has oversight of front-line associates to ensure service standards are met. Creates an optimal customer service environment demonstrated by prompt service, quality food, and a clean and safe Foodservice Operation.

Responsibilities

- Responsible for general cooking duties in preparing food items (grill, stir-fry etc.) for all production areas including Flight Operations.

- Prepares or directs preparation of catering menu items according to prescribed menus and recipes. Sets up caterings as needed.

- Oversees sanitation and food safety standards for each Café operation Enterprise Wide as specified in the EFB DSA and act on Corrective Action Item(s) for any DSA variance.

- Lead, engage and develop teams, including training, coaching and managing performance. Coach employees by creating shared understanding about what to be achieve and how to execute.

- Ensure cleanliness and high sanitation standards are maintained at all times

- Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times.

- Assists with miscellaneous Café projects and Company initiatives.

- Responsible for inventory management and ordering.

- Ensure there are daily sufficient prepped foods to ensure the Cafe runs efficiently.

- Partners with Chef to develop daily and specials and to plan or price menus.

- Assists Chef with the Standardization and documentation of recipes.

- Assists Chef with the selection and development of recipes; along with the establishment of production levels and inventory control.

- Partners with Chef and Café Manager to set and maintain service standards.

- Has oversight for multiple service stations and must be able to lead the team in the absence of the Chef.

- Must be Serve Safe Certified.

- Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality