Sous Chef |Part-Time| Greenville SC Convention Center

Position Summary

The part-time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, and performance reviews). This role pays an hourly rate of $18.00-$22.00.

Benefits

Benefits for part-time roles: 401(k) savings plan, 401(k) matching.

Responsibilities

• Responsible for proper preparation, excellence of product, profit, and labor cost.
• Organize and help in the service of all activities, employee meals, and private dining rooms.
• Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines.
• To train, supervise, and/or performance manage employees when needed.
• Enhance the overall knowledge and team spirit of the kitchen staff; provide the 3 steps of service.
• To attend F&B meetings, banquet meetings, and line-ups.
• Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested.
• Ordering, receiving, and proper rotation of food and kitchen goods.
• Menu development for special requests by a member or the Executive Chef.
• Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation.
• Adhere to all cleaning schedules and duties set up by the Executive Chef.
• Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
• Aid fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed.
• Be aware of team members and the environment and participate as a member of the team.
• Notify supervisor of member/guest complaints at the time they occur. Rectify, practicing service recovery, any complaints as soon as possible.
• Interact with members/guests professionally, helping them with changes and last-minute requests as needed.

Qualifications

• 2-3 years as lead line cook.
• Preferrred culinary training.
• Health & Sanitation Card.
• Ability to communicate and follow instructions.
• Indoor environment, fast pace.
• Culinary school graduates preferred.
• Ability to multi-task and work at an efficient pace to keep up with business needs.
• Ability to follow instructions well as directed.