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Sous Chef

2 months ago

Boerne, United States Tapatio Springs Hill Country Resort Full time
Description

Job Description

The Sous Chef is responsible for maintaining the quality and consistency of the food product set forth by the Executive Chef. This position will assist the Executive Chef and Executive Sous Chef in establishing and executing performance, team, guest satisfaction, and budget goals. Good communication skills and a passion for food and beverage in the hospitality industry is a must

Responsibilities

Helps develop and design applications, ideas, systems and products through thought and creativity. Ensures that work areas are kept clean and sanitary while upholding food and safety standards per health department codes. Oversees storage, production, and preparation of food products to ensure quality standards are met. Works with Restaurant and Banquet departments to coordinate service and timing of events. Supports and assists with new menus, concepts, and promotions for all outlets. Knows and enforces procedures for setting up, maintaining and breaking down all areas of food preparation and positions. Identifies and helps develop each employee through mentoring, coaching and leading. Leads shifts while personally preparing food items and solving any problems that may arise. Maintain a positive, consistent, and professional approach with coworkers and customers. Ensures completion of assigned duties of each employee while maintaining optimal productivity.

Skills

Proven experience as a Sous Chef Understands and able to execute various cooking methods, knowledge of ingredients, equipment, and procedures Excellent record of commercial kitchen and staff management Able to handle emergency situations and provide strategies to avoid in future Knowledge of multiple software platforms

Requirements

Must have current Texas Food Manager Certification At least one year of manager or Sous Chef experience Good oral and written communication skills

This is a Full-Time, Non-Exempt position that reports to the Executive Chef

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Source: Hospitality Online