Sous Chef

Job Description

Works with Executive chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, inventory, managing supplies, ensuring food quality and freshness Provides meal quality and consistency by following designated recipes. Ensures team delivers high-quality, cost-effective dishes promptly.

Responsibilities

• Manages all activities in the kitchen, including food preparation and production, and supervision and training of kitchen staff

• Ensures efficient, cost-effective operation and profitability of food production

• Supervises and inspect all preparation and cooking equipment on a regular basis to

  ensure that they are kept clean, sanitary, and in perfect operating order and that kitchen

  is in good condition

• Ensures that food products, presentation, and plating are of the highest quality, and are

  prepared to serve in a timely manner

• Assumes the role as Executive Chef in his or her absence

• Takes charge of kitchen opening, closing and other side duties as directed by the

  Executive Chef

• Assures adherence to all standards of food quality, preparation, recipes, and

  presentation in conjunction with the specifications

• Monitors holding and storage operations, stocking and food rotation, and guarantee food

  service sanitation standards are met

• Assures kitchen personnel is trained in best cleanliness and sanitation practices

• Assists with menu planning, inventory, and management of supplies.

• Keeps stations clean and complies with food safety standards.

• Offers suggestions and creative ideas that can improve upon the kitchen s performance.

• Schedules staff shifts

• Manages the kitchen inventory and ensures supplies are fresh and of high quality

• Solves problems that arise and seizes control of issues in the kitchen

• Maintains a professional approach with coworkers and customers

• Ensures a first-in, first-out food rotation system and verifies all food products are

  properly dated and organized for quality assurance

• Keeps cooking stations stocked, especially before and during prime operation hours

• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

• Ensures proper food temperatures when cooking and proper storage afterward

• Works with head chef to maintain kitchen organization, staff ability, and training

  opportunities

• Leads all kitchen crew meetings, pre-shift meetings in absence of Executive Chef

• Daily and weekly meetings with FOH management

• Tasting of new menu items with management

  Requirements:

• Excellent record of kitchen and staff management

• Exceptional cooking skills

• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly

• Familiarity with the best practices in the hotel and catering services industry

• Must have experience calculating figures and amounts and performing mathematical

  functions to meet the business needs

• In-depth knowledge of federal, state and local food handling regulations

• Excellent communication and interpersonal skills

• Ability to multitask and work quickly under pressure

• Team player

• Advanced knowledge of food professional principles and practices.

• Working knowledge of human resources management.

• Proficient with ordering and inventory.

• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings,

  weekends and holidays.

• Organized, self-motivated, and proactive with a strong attention to detail.

• Proficient with computers (Microsoft Products), BOH systems, POS and technology.

• Ability to communicate verbal and written English with Guests, management and co-

  workers.

• Ability to maintain complete knowledge of all menu and special items, their preparation

  method/time, all ingredients and quality standards, taste, appearance, texture,

  temperature, garnish and method of presentation.

• Able to work and remain focused in a fast-paced and ever-changing environment.

• Positive and professional attitude

• Ability to maintain composure in high pressure situations and ability to motivate staff to

  do the same

• Ensure adherence to recipes, safety practices and sanitation standards in the kitchen

• Manage on-the-fly requests with ease and poise

• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot

  conditions

• High school or GED equivalent required, formal culinary training or associate degree in

  culinary arts preferred

• Minimum 2 years experience in a similar role in a high-volume environment

Certificates and Licenses:

Manager Food Handler Certificate

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee is frequently required to walk; sit and use hands. The employee is occasionally required to reach with hands and arms.

The employee must occasionally lift and/or move up to 50 pounds. Must be able to stand, lift and bend for extended periods of time. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials.

Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms