Sous Chef

W.C. Bradley Farms, located near Omaha, Georgia, 45 miles south of W.C. Bradley Co.’s corporate offices, is a 41,000-acre natural green space providing ample land management opportunities in timber and agriculture as well as recreation and hospitality. Tall Georgia pines, serene fishing ponds, white sand and clay bluffs, and majestic lake views provide the perfect backdrop for this core W.C. Bradley enterprise.  We are seeking a talented and experiencedSous Chefto join our dynamic team in Georgia. The ideal candidate will have at least 3 years of experience working in a busy kitchen environment, demonstrating a high level of skill and professionalism. As a Sous Chef, you will work closely with the Execututive Chef to oversee the daily operations of the kitchen, including food preparation, cooking, and presentation. Oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Coordinates and participates in the activities of training and managing personnel in the kitchen.  Candidates must have a strong culinary background and be familiar with a variety of cooking techniques and cuisines. The ability to work efficiently under pressure in a fast-paced environment is essential. A creative and innovative approach to menu development and food presentation is also highly desired. Salary for this position ranges from $21.00 to $23.00 per hour, depending on experience. This is a full-time position in the Food Services/Hospitality industry sector. If you are passionate about food and looking to take the next step in your culinary career, we encourage you to apply for this exciting opportunity. Job Duties:

• Prepares and cooks meats, fish, poultry, gravies, cereals, soups, vegetables, and other foods
• May be responsible for cleaning, maintenance of the kitchen area and cooking equipment
• Maintain grocery inventory
• Assists in preparing meals on time as requested by guests
• Maintain order and discipline in the kitchen during working hours
• Manage the kitchen team in the Executive Chef’s absence
• Adhere to and implement sanitation and safety regulations
• Monitor and record inventory, and if necessary, order new supplies
• Performs other duties as assigned

 Minimum Education: Bachelor’s Degree a Plus Minimum Work Experience: Three (3+) years of experience as a Sous Chef License(s) / Certification(s):  None

• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Communication
• Teamwork
• Thorough and Organized
• Ability to maintain regular and predictable attendance
• Ability to work in a constant state of alertness