Sous Chef - Culinary - Banquets

Responsibilities

• Affords assistance to the Chef de Cuisines in managing all food facilities.
• Reports to the Chef de Cuisines and collaborates with him regarding daily changes and projected business.
• Participates in weekly menu and banquet planning; attends weekly Food & Beverage meeting.
• Follows the work schedule as agreed upon with the Chef de Cuisine and approved by the Director of Culinary Arts.
• Supervises all food outlets and stations, ensuring all employees are present, knowledgeable in their duties, and performing according to standards set by the Chef de Cuisine.
• Follows up by frequently checking employees to ensure assigned duties are being performed correctly.
• Checks employees' stations upon completion of their shifts, verifying that closing lists have been adhered to, both breaking down procedures and cleaning duties.
• Maintains a secure workplace by monitoring safety standards and inventory levels.
• Assists kitchen management in ordering and inventory control.
• Enforces proper food handling procedures, minimizing public health risks and preventing product waste.
• Is familiar with all aspects of the kitchen and is prepared to perform any job when needed.
• Attends all Reynolds training seminars and manager meetings.
• Maintains breakage, spoiling, and refrigeration temperature logs daily.

Qualifications

• Able to read, follow, and direct orders, lists, and recipes.
• Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools, and equipment.
• Proven leadership skills; ability to train and motivate at the line level.
• Valid Serve Safe certification card required on duty.
• Able to stand, walk, and lift often.
• Must have the ability to perform CPR/First Aid.
• Knowledge of Jonas, Time Management, HR Software, and Reserve Interactive is preferred.