Sous Chef - Team Member Dining

PURPOSE

The Sous Chef reports to the Chef de Cuisine – Team Member Dining and acts as the primary manager in the Kitchen in the absence of the Chef de Cuisine Team Member Dining.

The Sous Chef – Team Member Dining develops the “Snoqualmie Culinary Team” through hiring, training, demonstrating leadership, coaching, and developing their team’s skills on a daily basis. The Sous Chef encourages constructive ideas, involves the team when setting objectives and keeps the team aware of immediate direction or plans.

Superivisory Scope

• Lead Cook
• Line Cook
• Prep Cook

Essential Duties / Responsibilities

• The Sous Chef is responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicating any facilities needs to the proper department.
• The Sous Chef is responsible for determining production needs, facilitating production, delegating appropriate tasks to the lead cooks and overseeing these tasks to conclusion.
• The Sous Chef is responsible for determining hiring needs for the department and coordinating those efforts with HR and the Chef de Cuisine.
• The Sous Chef is responsible for all administrative tasks of the outlet as delegated by the Chef de Cuisine, including regular reports to the Chef de Cuisine, daily log entries about operations, team member evaluations, and daily time and attendance monitoring and approval.
• The Sous Chef is responsible for all kitchen operations in the absence of the Chef de Cuisine.
• Training, Coaching and Leading. The Sous Chef is one of the senior culinarians for the outlet and needs to conduct themselves as such.
• To monitor training of all employees in their department, with direct responsibility to train the lead cooks.
• To coach their Team Members to achieve desired results.
• Leadership development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group.
• Responsible for ordering, product specifications, quality of food products and end of month inventory;
• Maintain controls for reducing and tracking waste.
• Supervision of the front of the Buffet Cooking staff.
• Other duties as assigned

Education and Experience

• High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
• Five (5) years of culinary experience coupled with at least two (2) years’ experience as a supervisor or Sous Chef.
• All experience must run concurrently with no significant gaps and must be current within six (6) months of the application for employment.
• Proven knowledge of proper food handling procedures

Skills and Abilities

• Proven knowledge of proper Food Handling Procedures.
• Proven strong organizational and communication skills.
• Proven computer experience and knowledge of MS Excel, MS Word, and email.

PREFERRED

• Culinary Degree or ACF Certification.