Sous Chef

About the Role

Oversee daily culinary operations and supervise production of daily specials while delegating tasks, spot-checking product for quality, and assisting on the line during peak service times. Assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation. Assumes full responsibility of all culinary operations in the absence of the Executive Chef.

Responsibilities

• Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, such as for catering menus and holiday parties.
• Ensure that high quality food items are creatively prepared and presented.
• Ensure efficient, cost-effective operation and profitability of food production.
• Consistently maintain and check standards for quality, cost, eye appeal and flavor.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Support the management of cost controls and control expenditures for the kitchen as well as procurement of kitchen equipment and supplies with guidance from Executive Chef.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Prepare and serve foods for therapeutic diets according to planned menus.
• Assist in serving meals, following member's diet and food preferences using proper portion sizes.
• Participate actively in planning/preparing special occasions and theme meal days.
• Assist in the preparation, portioning, garnishing, presentation, and safe storage of food.
• Estimate food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal.
• Act as liaison between Executive chef and all back of house employees including sous chefs, lead cooks, line cooks, dishwashers, and dietary aides.
• Conduct pre and post shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels.
• Assist with enforcement of all food safety policies and procedures.
• Ensure compliance with all federal, state, and local regulations and policies and procedures (e.g., HACCP, quality assurance, safety, operations, ServSafe, personnel).
• Establish a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards.
• Understand, comply, and promote all policies regarding residents' rights.
• Follow procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly report any hazardous conditions, equipment, accidents, and incidents.
• Follow the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating.
• Ensure proper storage of foods and supplies and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks.
• Ensure that kitchen, equipment, and storage facilities are sanitary, neat, and organized.
• Attend in-services as required by corporate, state, and federal mandates.

Qualifications

• High school diploma required.
• Culinary Arts Degree preferred.
• Current and approved sanitation certification required or must obtain certification within 6 months of hire.
• Safe Food Handling certification required.
• Minimum of three years lead experience as a Sous Chef or equivalent role at a high-volume restaurant.
• 5+ years' experience managing high volume and fast paced commercial kitchens.
• 3+ years' experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred.

Skills

• Proficiency in a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment, and procedures.
• Advanced knife skills.
• Inventory ordering and waste management skills.
• Proficient in recipe production.
• Proficient in multiple stations (Sauté, grill, salad, fry).
• Ability to not only think on feet but also create, produce, and deliver excellent products on the fly.
• Demonstrate knowledge of current culinary/market trends and creative food presentation.
• Must be highly organized and proficient in time management.
• Proficiency with computers, online purchasing, and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory.
• Excellent record of kitchen and staff management / lead responsibilities.
• Must have skill calculating figures and amounts and performing mathematical functions to meet business needs.
• Ability to communicate clearly with managers, kitchen and dining room staff and guests.
• Ability to work a flexible schedule including nights, weekends, and holidays.

Physical Requirements

• May be required to lift or carry equipment or supplies weighing up to 50 pounds.
• Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others.
• Ability to work in a kitchen environment.
• Attention to detail and manual dexterity.
• Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish-washing machines, and steam tables.
• May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens.

Pay

$24.84 - $33.84 per hour

Benefits

• Medical, dental and vision insurance
• Employer paid group term life and disability
• Paid Time Off (PTO) & six paid holidays
• 403(b) with a 3% employer match
• Fitness center use at most facilities
• Various voluntary benefits: Life, AD&D, tuition assistance and scholarships, employee assistance program, legal services, home/auto insurance, discount purchasing program, pet insurance