Restaurant Sous Chef - Banquets

Position Summary

The Restaurant Sous Chef is responsible, on a shift to shift basis, for the day-to-day operations of their designated restaurant/culinary area.

Primary Duties and Responsibilities

• Assists in menu planning and plate guides
• Helps maintain established fiscal guidelines
• Supervises food preparation, quality and cost of production in assigned area

Secondary Duties and Responsibilities

• Assists in hiring, training, evaluating, counseling and scheduling of culinary staff
• Responsible for compliance with sanitation and health codes

Minimum Education and Qualifications

• Associates’ or Culinary Degree and three years of experience in a high volume, culinary operation with two years of supervisory experience
• In lieu of a degree, four years of experience in a high volume, culinary experience including two years of supervisory experience
• Previous experience in Food and Beverage administration, planning, budgeting and cost analysis

Competencies

• Excellent written and verbal communication skills
• Excellent sautéing, broiling, grilling, frying, braising, roasting and baking skills
• Advanced knife skills
• Knowledge of safe and efficient operation of kitchen equipment

Training Requirements

• Understanding of health and sanitation guidelines
• Must complete the Core Supervisor Training Course

Physical Demands and Work Environment

• Fast paced kitchen environment
• Must be able to stand, lift and bend for extended periods of time
• Must be able to work various shifts and flexible hours