Sous Chef

2 months ago

Bailey's Harbor, United States Gordon Lodge Full time

POSITION

Sous Chef


JOB SUMMARY (ESSENTIAL FUNCTIONS)


The Sous Chef (in conjunction with the executive chef) will be responsible for all food production, including that used for the restaurant and banquet functions. They will maintain the highest professional food quality and sanitation standards.


JOB TASKS (ADDITIONAL RESPONSIBILITIES)


Assist the executive chef in supervising food production for all food outlets at the Lodge.
Responsible for the daily operations of the kitchen. Provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet the specifications of the Exec. Chef. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques.
Ensure food quality in all outlets by overseeing preparation and managing inventory
Manage kitchen staff by assisting with the recruitment, selection, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with Gordon Lodge policies and applicable laws
Approve product quality by training staff in preparation procedures and presentation standards; observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture and garnishes; verifying portion sizes and ensuring that standards for food quality are consistently met
Assist Exec. Chef in control costs by estimating purchasing needs; minimizing waste using prep sheets, proper recipes and proper staff training
Maintain a clean and safe environment. Adhere to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen
Assists the Exec. Chef with the upkeep, maintenance, and repair of all kitchen equipment and kitchen facilities
Assure smooth kitchen operation by assisting with product inventory, purchasing and receiving
Abide by and ensure proper execution of all Safe-Serve Certification Procedures. Must provide documentation showing that Safe-Serve Certification is current and up to date.
Implements and oversees regular cleaning and maintenance schedule for the kitchen and equipment as specified by the Exec. Chef
Ensure that representatives from the kitchen staff attend service line-ups and meetings as required
Adheres to policies and procedures designed to enhance and measure quality
Must be able to work off of a BEO's to plan work, prepare banquets, and prepare daily production lists
Establishes buffet presentations.
Expedites food orders during peak service hours as needed
Manage and assist kitchen staff in producing food for all banquets and dining areas
Verifies that kitchen staff follows all recipes and portions servings correctly.
Maintains a physical presence in the kitchen during times of high business volume
During periods of high volume the Sous Chef will be expected to assist with food preparation, including cooking on the line
Assist with implementation and execution of safety training programs as determined by the Exec. Chef
Maintain knowledge of local competition and industry trends
Undertakes special projects as assigned by the Exec. Chef
Performs additional responsibilities, although not detailed, as requested by the Chef at any time.

REPORTS TO
Executive Chef
SUPERVISES


BOH Staff



QUALIFICATIONS

Specialty/Technical Training required (4-Year College Degree or Culinary certification) and a minimum of 4 years of experience in culinary arts with at least 1 year of supervisory experience, or equivalent combination of education and experience preferred but not required
Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
Knowledge of applicable safety and sanitation procedures
Basic math skills
Knowledge of basic training techniques
Knowledge of food cost and inventory management principles required
Ability to forecast inventory and staffing needs required
Demonstrate ability to manage /coordinate multiple tasks with good judgment, initiative and follow-through
High confidence level in addressing unplanned or short-notice issues requiring sound judgment
Must arrive to work on time

Attributes
Commitment to excellence- perform duties at highest level on a consistent basis
Successful candidate must be able to consistently excel at all facets of their job
Excellent communicator- able to interact with people of all levels in a confident, professional manner
Prioritization – is able to decipher priorities and make sound judgment calls when needed
Team player- has team-oriented experience and approach and enjoys working as part of a team.
Intelligent and ambitious- always willing to tackle issues that result in smart, efficient solutions
Ability to juggle several tasks at once, prioritize, plan and manage one's time and activities
Self-starter who has an appetite for learning and is driven to excel
Able to accept direction as well as constructive criticism
A motivated individual with a desire to advance in their chosen field
Creative, methodical, and organized with excellent attention to detail
Flexible attitude, hardworking, cost-conscience and results-driven

Schedule / Hours / Compensation
This is a full time, seasonal job [May – October]
Weekend hours are required
Nighttime hours are required
Holiday hours are required
Schedule is subject to change based on Gordon Lodge events and hours of operations
Hourly compensation, $22-25/hour, based on experience with bonus opportunity

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