Sous Chef

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts).
• Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts.
• Aids in the development of new food concepts.
• Aids in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment.
• Aids in the development of ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Aids the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Aids in the management of department members that may include, but is not limited to: Cooks, Stewards.

Requirements

• Frequent standing and walking.
• Use of hands and arms.
• Occasional reaching, sitting, stooping, kneeling, crawling, and crouching.
• Frequent lifting up to 25 pounds and occasionally lifting up to 100 pounds.
• Occasionally works in wet or humid conditions (non-weather), extreme cold or heat (non-weather), and outdoor weather conditions.
• Noise level is moderate.

Qualifications

• Certificate from college, technical school, or accredited facility; or three to six months related experience and/or training; or equivalent combination and experience.

Skills

• Knowledge of accepted sanitation standards and applicable health codes.

Benefits

(Not specified)

Pay

(Not specified)

Schedule

(Not specified)