SOUS CHEF

DEPARTMENT: Food and Beverage

REPORTS TO: Executive Chef

STATUS: Exempt

SUMMARY:

Performs advanced food preparation in a fine dining restaurant along with supervision of kitchen staff.

RESPONSIBILITIES:

Responsible for the entire operation of the kitchen in absence of the Executive Chef, including:

• Providing management and support to the kitchen staff, ensuring efficiency in the daily operation.
• Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property.
• Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards.
• Troubleshooting unexpected or unusual situations in the kitchen.
• Food cost control and inventory.
• Discussing daily food cost reports with key kitchen and F&B staff
• Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards.
• Coordinating with support departments for acquisition of needed goods and services.
• Ensuring sufficient staffing levels are scheduled to accommodate business demands.
• Following and enforcing all applicable safety procedures specified for kitchen and food services areas.
• Maintaining a high level of cleanliness in the kitchen facilities.
• Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly- defined goals and objectives.
• As part of the management team, displaying an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.
• Accepting projects and responsibilities as assigned by the Executive Sous Chef and/or Executive Chef and completes in a timely manner.
• Remaining appropriately groomed at all times and wearing the uniform provided per company grooming standards

QUALIFICATIONS:

• Must possess basic reading, writing, mathematical, and computer skills.
• Ability to read and follow recipes
• At least 2 years high-volume cooking experience
• Food safety knowledge
• Strong interpersonal and communication skills involved in culinary training.
• Ability to be a self-starter with strong organizational skills
• Knowledge of the Back of House operations and ability to supervise others.
• Experience in Banquet Events preferred

PHYSICAL DEMANDS:

• Ability to work from a standing position for extended periods of time.
• Ability to perform reaching, stooping and/or crouching motions repeatedly.
• Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.
• Ability to be on feet and walking frequently
• Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.
• Must have the sense of smell and taste needed to ensure quality food preparation.
• Ability to regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25- 50 pounds