Sparrow Sous Chef

Essential Functions

• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints.
• Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Control payroll and equipment cost (minimizing loss and misuse).
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establish controls to minimize food and supply waste and unauthorized removal.
• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Coordinate all training activities for kitchen, to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Aid in the design of new service areas and assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.

Qualifications

• Experience in a similar position preferred.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, compose letters, and maintain records.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Skills

• Strong leadership skills.
• Excellent communication skills.
• Ability to work independently and as part of a team.
• Knowledge of food preparation and service standards.
• Ability to manage multiple tasks simultaneously.

Benefits

• Comprehensive health insurance coverage.
• Paid vacation and sick leave.
• Flexible schedule.
• Professional development opportunities.

Pay

• $X per hour

Schedule

• Monday - Friday, 8:00 AM - 4:00 PM