Sous Chef - Casual Dining - Full Time

Responsibilities

• Supervise production of all butchering, sauce, vegetable and garnish production.
• Ensure good turnover of products by practicing and maintaining proper rotation.
• Monitor team member performance, product quality and production flow.
• Foster improvements where needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Audit food storeroom items for quality and consistency, food cost and revenues.
• Enforce daily sanitation, hand washing and safety codes.
• Analyze feedback from guests, make judgments and take action to implement suggestions for improvement.
• Listen and respond to guest inquiries using a positive, clear speaking voice.
• Answer questions and offer assistance to provide guest satisfaction.
• Any other duties as assigned within the scope of this position.

Skills

• Organized, prioritize work, and meet deadlines.
• Comprehend and follow supervisor’s instructions.
• Maintain a neat, clean and well-groomed appearance.
• Able to work with interruptions.
• Strong knowledge of food service industry, cuisines and beverages.
• Ability of simple reading, writing, math, and task completion skills is required.
• Must have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.

Requirements

• Minimum 2 years’ culinary experience in a high volume restaurant kitchen required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
• Must be a minimum of 21 years of age.
• Physical demands: constantly standing, occasionally sitting, walking, reaching overhead, bending over, crouching, kneeling, climbing, and balancing; able to push/pull 25 lbs or less frequently and 75 lbs or less occasionally; constant repetitive use of both feet, both hands; constant dominant light and firm/strong grasping motions; frequent non-dominant light and firm/grasping motions; constant finger dexterity of both hands; constant use of vision abilities including distance, depth perception, field of vision, and color vision.