Sous Chef

Essential Job Functions

• Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.
• Supervises kitchen preparation for service of all stations.
• Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
• Verifies that all sanitation, nutrition, and safety practices are maintained by kitchen employees.
• Supervises the production of all food items.
• Inspects food garnishments, flavor & consistency.
• Affords assistance with menu planning, specials, and food purchasing.
• Assumes managerial responsibility in the absence of the Executive Chef & Executive Sous Chef.
• Plans and conducts meetings with employees-daily lineups.
• Trains new employees.
• Completes employee annual reviews as assigned by the Executive Chef.
• Maintains a professional relationship with all staff.
• Ensures proper maintenance of kitchens for safe and efficient operations.
• Produces and enforces daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis.
• Ensures that all products are wrapped, labeled, and dated.
• Maintains department transfer sheets & invoices for their timely recording by accounting.
• Continually works on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes.
• Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager report as needed.
• Completes any other projects as assigned by the Executive Chef or Executive Sous Chef.

Job Requirement

• Education: Culinary Arts Degree preferred but negotiable depending on previous work history
• Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment.
• Skills: Good leadership, management, organizational, and communication skills are required. A working knowledge of computer programs is necessary.
• Supervisory Responsibilities: All kitchen staff.
• Equipment to be used: Knowledge of all food service Equipment and Cutlery.