Sous Chef

Qualifications

Must have minimum of three years of formal culinary experience or food service management. Two years of experience as a Sous Chef preferred. Culinary science degree is a plus. Knowledge of restaurant industry operations, food safety, and sanitation standards. Previous supervisory or leadership experience preferred. Must possess a valid driver’s license. Must meet employment and physical standards, which includes a background check as well as drug and alcohol screening.

Responsibilities

• Maintains system-wide inventory related to assigned facilities and coordinates the ordering and monitoring of all food and kitchen wares.
• Oversees the stocking, restocking, and organizing of food and related consumables, maintaining a First In First Out (FIFO) rotation of stock.
• Ensures compliance with all health and safety regulations within the kitchen area.
• Develops and implements a la carte and catering menu items, maintaining the right balance of culinary excellence and cost effectiveness.
• Schedules and maintains appropriate kitchen staffing levels and facilitates recruitment of new staff as needed.
• Oversees the preparation and plating of dishes and assumes ultimate responsibility for quality and timeliness of courses served.
• Serves in an active role in the preparation and plating of dishes, as needed.
• Maintains a thoroughly trained staff, developing direct reports through education and effective instruction.
• Ensures consistency through standardized recipes and plate presentation.
• Assists in preparing annual budget.
• Utilizes skills to achieve annual financial goals through proper forecasting, cost controls, and labor management.
• Collaborates with Marketing Director and takes an active role in event menu and staff planning.
• Serves as second-in-command of the kitchen and assumes charge in the absence of the Executive Chef.
• Assists with and/or manages administrative kitchen responsibilities, as assigned.
• Maintains, as a core value, the importance of providing outstanding customer service and a memorable dining experience for members and patrons.
• Represents and promotes the Terri Pines brand with poise and professionalism.
• Promotes and maintains responsive community relations.
• Attends any in-service training and safety programs for staff.
• Follows assigned dress code.
• Assists any additional food service facility when called upon.
• Acts as a team member with other staff, embracing and supporting our vision and mission.
• Exhibits a high level of professionalism and ethics working amicably with staff, advisors, leadership, and the public.
• Exhibits proficiency in written and oral communication.
• Works hours that vary, which will likely include nights and weekends, based on time of year, events, and projects.
• Attends all meetings as requested by supervisors.
• Performs other duties as assigned by supervisors.

Benefits

Full-time/Salary

Pay

Commensurate with experience

Schedule

Night and weekend shifts may be required.