Sous Chef

Position Summary

The Cypress of Charlotte is seeking a talented and motivated Sous Chef to support daily culinary operations and lead the kitchen in the absence of the Executive Chef/Executive Sous Chef.

Primary Responsibilities

• Assist in supervising kitchen staff and coordinating daily assignments.
• Direct kitchen operations in the absence of the Executive Chef.
• Ensure all menu items meet quality, presentation, and portion standards.
• Prepare and post production schedules and paperwork.
• Aid in menu planning, food costing, ordering, and inventory.
• Support catered events and special functions.
• Clarify and organize all evening paperwork and post next day’s production schedule.
• Inform the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.
• Assist in daily shift change walk-throughs of kitchen staff.
• Ensure that each plate leaving the kitchen meets high presentation standards, is a quality product, and is properly portioned.
• Responsible for the direction of the kitchen in the absence of the Executive Chef.
• Aid in maintaining a high level of customer satisfaction for our residents and their guests.
• Maintain appearance, cleanliness, and service of facility at or above Health Department standards through routine, daily cleaning procedures.
• Aid in maintaining daily, weekly, and monthly statistical information as required.
• Use time, material, and equipment properly to eliminate waste and unnecessary expense.
• Maintain good working relations with employees; illustrate leadership to promote unity of effort, group pride, harmony, and teamwork.
• Actively promote and personally observe safety and security procedures, and use equipment and materials properly.

Qualifications

• Must be ServSafe® Certified.
• Ability to perform simple arithmetic and measurements and conversions.
• Two to three years’ experience in a hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisory background desirable.
• Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.
• Health Care experience desirable.
• Must be able to effectively communicate, read, write, and follow oral and written instructions in English.