Sous Chef

Essential Duties

• 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 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.
• Promotes effective communication among the operational departments that interact with the kitchen such as Banquets, Restaurant and Snack Bar.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment.
• Maintains and rotates food products to comply with health department regulations.
• Aids the department manager in interviewing, training, planning and assigning work.
• Makes recommendations when hiring, evaluating performance, rewarding, and disciplining associates.
• Addresses complaints and resolves problems.
• Coordinates department members that may include, but are not limited to: Cooks and Stewards.

Education/Experience

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

Physical Demands

• Frequently stands and walks;
• Uses hands;
• Talks or hears;
• Occasionally sits and stoops, kneels, crawls or crouches;
• Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds;

Environment/Noise

• Occasionally works in wet or humid conditions (non-weather);
• May come into contact with toxic or caustic chemicals;
• Occasionally works in extreme cold or heat (non-weather);
• May work in outdoor weather conditions;
• Noise level is moderate.

Certificates/Licenses

• Food Safety and Sanitation Training.

Benefits

• Medical Plans
• Prescription Plan
• Critical Illness Insurance
• Accident Injury Insurance
• Hospital Care Insurance
• Dental Insurance
• Vision Insurance
• Wellness Support
• Health Savings Account
• Flexible Spending Accounts
• Basic Life and AD&D Insurance
• Voluntary Short-Term Disability Insurance
• Identity Theft Insurance
• Employee Assistance & Wellness Support Program
• 401(k)
• Pet Insurance
• Legal Services
• Holiday Pay