Sous Chef

JOB SUMMARY: The sous chef is responsible for overseeing the kitchen staff and the entire food operation, ensuring quality, consistency and efficiency. With creativity, organization and leadership, the executive sous chef ensures that the member’s needs are met in a satisfactory manner. ESSENTIAL FUNCTIONS: The sous chef is responsible for all food, dry good, equipment and overall inventory pertaining to the kitchen. The sous Chef is someone who has a passion for cooking and uses their leadership to enforce quality food production. They also value cleanliness and organization within their kitchen which sets an example for the rest of the staff. DESCRIPTION OF TASKS: The sous chef typically opens and or closes the kitchen on a daily basis. They receive deliveries from purveyors ensuring quality and oversees the proper storage of such items. The Chef Delegates daily tasks to the sous chef and the sous chef delegates the tasks to the kitchen staff to be performed quickly, efficiently and to standard. They create daily specials for the restaurant and implement such items with the food and beverage director. They create daily soup and salad specials and delegates the production to appropriate kitchen staff. The sous chef checks each station, ensuring quality and quantity before each meal service. The sous chef expedites plates leaving the kitchen in an efficient manner, ensuring proper taste and presentation standards have been met. After service, they place orders for the next day and plan for any upcoming banquets.   SKILL REQUIREMENTS: Expert knowledge of the operations cuisine Knowledge of flavor pairings, advanced culinary skills and techniques Ability to develop unique recipes and design plate presentations based on current trends In-depth knowledge of federal, state and local food handling regulations Comfortable training, delegating and supervising kitchen staff Exceptional leadership skills, including motivation and goal setting Excellent communication and interpersonal skills Maintains a positive and professional approach with co-workers and members Time management, organization and attention to details Basic computer knowledge: Excel spreadsheets, Word documents, Outlook  RESPONSIBILITIES: Provides a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management Provides clear directions for all day to day operations in the kitchen Provides guidance to kitchen staff, including setting and monitoring performance standards Advocates sound financial/business decision making, demonstrates honesty, integrity and leads by example Reviews staffing levels and schedules cooks and utility staff properly, ensuring operation and financial objectives are met while accommodating business demands Determines how food should be presented Ensures all food product is handled at the proper temperatures and is prepared consistently, meeting departmental appearance and quality standards Ensures compliance with food handling and sanitization standards of entire kitchen Ensures all kitchen equipment is in good working order and maintained in accordance with local health department standards Interacts with members to obtain feedback on food quality, presentation and service Actively responds to and handles guest and staff problems and complaints Holds frequent kitchen meetings addressing food cost, general/equipment needs, coaches and mentors kitchen staff via education and knowledge Ensures disciplinary procedures and documentation are completed according to Club policies. More detail about The Century Association, please visit https://culinaryagents.com/entities/38069-the-century-association