Sous Chef | Part-Time | PeoplesBank Arena

Responsibilities

• Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens.
• Order, schedule, sanitize, maintain, employee develop, and perform reviews for kitchen staff.
• Organize and help in the service of all activities, employee meals, and private dining rooms.
• Prepare and present daily specials, salads, entrees, etc., within quality standards guidelines.
• Train, supervise, and performance manage employees when needed.
• Enhance the overall knowledge and team spirit of the kitchen staff; provide the 3 steps of service.
• 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.
• Order, receive, and properly rotate food and kitchen goods.
• Develop menus for special requests by members or the Executive Chef.
• Prepare and expedite food during meal periods and ensure proper quality, portioning, and presentation.
• Maintain 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 and rectify complaints as soon as possible.
• Interact with members/guests professionally, helping them with changes and last-minute requests as needed.
• Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
• Maintain good conduct and safe working habits in all areas, including attending daily line-ups and participating as requested.
• Wear a clean and neat uniform that follows venue uniform standards daily.

Qualifications

• 2-3 years as lead line cook.
• Prefer 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.