Sous Chef

Job Overview:

The Sous Chefis responsible forplanning and directing food preparation inthe kitchen.This will involve a large degree of supervising other kitchen staff.As assistant to the Executive Chef, the Chef will help with menu planning, inventory, andmanagingsupplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chefis responsible forstaff scheduling and discipline, when necessary.

Your Responsibilities:

Prepares food to specifications before and during operations.

Properly measuresand portions all food items.

Complies withallportionsizes, quality standards, department rules,policiesandprocedures.

Cooks all food to Proper specificationsin a timely manner.

Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.

Ensures proper food temperatures aremaintainedand food is stored correctly.

Ensures freshness and quality of all menu items.

Packages all products to proper specifications.

Performs opening, closing and side work duties as instructed andaccording toproper guidelines.

Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.

Follows and upholds all health codes and sanitation regulations.

Sets up andoperateskitchen equipment.

Uses waste control guidelines and records all waste on spoilage sheet.

Ability to work varied hours/days, including nights, weekends, and holidays, as needed.

Performs other duties assigned.

Skills and Qualifications:

Minimum two years of formal culinary/quantity foodservice management training orcommensurateexperience.

Minimum two years of culinary preparation experience.

Minimum two years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities

If required by local and/or state regulations,musthave or be able to obtain a food workers card.

Experience working in a computer network environmentutilizingMicrosoft Word and Excel programs.

Supervisory Responsibilities:

Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and foodservice sanitation employees according to venue guidelines and policies.

What We Offer :   

Schedule : 8:00AM to 4:30 PM – TUE/WED OFF

As a full-time associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may berequiredto attend training and other company functions.  

Compensation: 60 – 65K

Disclaimer:  

The above information in this description has been designed toindicatethe general nature and level of work performed by employees within this classification. It is not designed tocontainor be interpreted as a comprehensive inventory of all duties, responsibilities, and qualificationsrequired ofemployees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.