Sous Chef

Responsibilities

• Works to continually improve customer satisfaction while maintaining the operating budget.
• Supervises all kitchen areas to ensure a consistent, high quality product is produced.
• Must ensure sanitation and food standards are achieved.
• Prepares food by operating a variety of kitchen equipment.
• Reads menus and recipes, estimates food prepare amounts, check or assist in creating production records.
• Clean and sanitize work stations and follow all HACCP regulations.
• Produce small and large batch cooking.

Requirements

• Strong foundation in cooking techniques (e.g., sautéing, roasting, braising).
• Menu planning and recipe development.
• Knowledge of international cuisines and food presentation.
• Must have the ability to follow company and HACCP policies and procedures.
• Must be able to control company resources and adhere to budgetary guidelines.
• Must be certified in proper food handling and food safety guidelines.
• Must be detail oriented with the ability to perform mathematical calculations, read and follow directions for equipment and recipe production.
• Must understand flavor profiles and seasonings with ability to select menu items to cost-effectively use food and other supplies.
• Must have expert understanding of safety and sanitation in the kitchen.
• Initiative and good judgment in assigning tasks, delegating responsibility and resolving problems.
• Good communication skills are necessary.
• Must meet company standards, promote safety and have a professional image.
• Able to secure the cooperation of dining service operations employees and to supervise subordinates.

Qualifications

• Must have a culinary degree or equivalent experience.
• At least 2 years of experience in a similar role.
• Valid food handler certification.

Skills

• Expert understanding of safety and sanitation in the kitchen.
• Ability to follow company and HACCP policies and procedures.
• Ability to control company resources and adhere to budgetary guidelines.
• Ability to perform mathematical calculations, read and follow directions for equipment and recipe production.
• Ability to understand flavor profiles and seasonings.
• Ability to select menu items to cost-effectively use food and other supplies.
• Ability to secure the cooperation of dining service operations employees and to supervise subordinates.

Pay

Compensation is commensurate with experience.

Schedule

Hours are flexible but typically require continuous standing/walking and other means of mobility up to 8 hours a day.