Sous Chef PM Shift

Kitchen Operations

Assist in the daily operation of the kitchen and food preparation areas.
Ensure all menu items are prepared according to established recipes and presentation standards.
Monitor food quality, portion control, and plate presentation.
Maintain efficient ticket times during service periods.
Assist with menu development and seasonal specials.

Team Leadership

Supervise cooks, prep cooks, dishwashers, and other kitchen staff.
Train new employees on recipes, procedures, safety standards, and kitchen equipment.
Provide coaching and corrective action when necessary.
Foster teamwork and maintain a positive work environment.

Food Safety & Sanitation

Ensure compliance with all local health department regulations.
Maintain proper food storage, labeling, dating, and rotation procedures.
Monitor kitchen cleanliness and sanitation standards.
Conduct regular line checks and temperature logs.

Inventory & Cost Control

Aid in inventory counts and ordering of food and supplies.
Minimize waste through proper portioning and product utilization.
Help control food costs and labor costs in accordance with budget goals.
Verify deliveries and maintain accurate inventory records.

Guest Satisfaction

Ensure food is prepared accurately and delivered in a timely manner.
Address food quality concerns immediately.
Work closely with restaurant management to provide an exceptional guest experience.

Qualifications

• Minimum 2 years of supervisory kitchen experience preferred.
  Previous experience in a hotel, upscale casual, or full-service restaurant preferred.
  Knowledge of food safety, sanitation, and kitchen operations.
  Strong leadership and communication skills.
  Ability to work in a fast-paced environment.
  Flexible schedule, including nights, weekends, and holidays.

Physical Requirements

• Ability to stand for extended periods.
  Ability to lift up to 50 pounds.
  Ability to work in hot, fast-paced kitchen environments.
  Frequent bending, lifting, reaching, and carrying.

Hotel Principles

Think Like a Guest
Go for Growth
Practice Extreme Ownership

Performance Expectations

• Maintain food quality and consistency.
  Meet health inspection and sanitation standards.
  Control food waste and labor costs.
  Support team development and training.
  Deliver exceptional guest experiences through teamwork and operational excellence.

Benefits

Not specified

Pay

TBD

Schedule

Part Time