Sous Chef

Duties and Responsibilities

• Assists in overseeing daily operations of kitchen, including support staff.
• Sous Chef is a direct support to Executive Chef in planning, organizing, and scheduling, for both ala carte and private dining services.
• Responsible for executing menus and ensuring a high level of guest satisfaction.
• Ability to teach support staff proper preparation of recipes as directed by Executive Chef.
• Require strict adherence to health department sanitation and food guidelines.
• Maintain pristine work area, ensure coolers and freezer organized and clean, lead support staff to adhere to same guidelines.
• Receive, check, and put away food orders as needed.
• Monitor product rotation and expiration dates.
• Participate in food preparation and execution as well consistent production with strong ability to expedite during peak meal periods.
• Demonstrate ability to successfully execute meals and teach support staff to do so in all areas of the kitchen.
• Comply with standards of service and assist in assuring the same consistency with all staff.
• In conjunction with Executive/Sous, create and develop and execute menus, while ensuring adherence to recipes and product specifications.
• Absorb and execute daily food orders based on scheduled banquet events and projected business.
• Conduct regular inspections of staff opening/closing procedures and equipment promptly act to correct deficiencies.
• Ability to solve staff issues as they arise while maintaining effective relationships with FOH management and staff.
• Observe staff and make recommendations to Executive regarding strengths and areas of needed improvement of support staff.
• Aid in adherence to company policy and kitchen procedures.
• Other duties as assigned.

Job Requirements

• Use logic and reasoning to identify the strengths and weaknesses to alternative solutions and conclusions to a problem.
• The ability to perform physical activities that require considerable use of your arms and legs moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
• The ability to lift more than 50lbs.
• The ability to multitask and complete tasks assigned in a fast-paced environment.
• The ability to communicate and coordinate well with others by displaying respect to customers and co-workers.
• Standing for more than 8 hours.
• Must have flexible hours and work weekends.
• Honest, reliable, responsible, and dependable.
• Job requires developing a practical working environment along with self-guiding with little or no supervision.
• Must be detail oriented.

Education or Experience

• High School Diploma or equivalent.
• 3+ years of previous work related managerial experience.
• Serve Safe Certification.