Sous Chef (Docent -Steak House)

Job Functions

• Schedules and coordinates the work of the chef, cooks, and other kitchen employees to stay within budget and efficient.
• Supervise all cooking operations, including methods, portions, and garnishing.
• Plan meals and develop cost menus.
• Approves the requisition of product and other necessary food supplies.
• Ensure the high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen areas.
• Establish control to minimize food and supply waste.
• Achieve attractive presentation of all food and dishes.
• Train and educate kitchen staff on new techniques, dishes and develop current skills.
• Exhibit culinary talents by personally performing day to day tasks while leading the staff and managing all food related functions.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Cookery coordination and management of kitchen staff to ensure exceptional food quality and presentation for our guests.
• Monitor and maintain use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.

Procurement and Deliveries

• Checks and orders supplies of all food items.
• Checks quality of deliveries and documentation.
• Ensures correct storage of supplies.
• Ensures quality of products received.
• Ensures that all Coolers are cleaned and stocked daily up to the Stock Par.

Sanitation and Equipment

• Conduct frequent walk-throughs of the kitchen area and direct respective personnel to correct any deficiencies.
• Inspect the cleanliness of the line, floor, all kitchens stations, and direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and HHG requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Oversee stewards to review equipment needs, cleaning schedule/project status; health/safety and sanitation follow up.

Qualifications

• 3+ years of experience in a leadership role including kitchen management.
• Strong people management skills with the ability to instill a culture of accountability.
• Strong multi-tasking, organizational and time-management skills.
• Strong inventory and inventory management skills.