Sous Chef

Exciting opportunity to apply your creativity in the organization as a Sous Chef. The Sous Chef manages a part or all of the culinary operations in Food & Beverage, and assists in overall management of the kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Works with Executive Chef and Executive Sous Chef in creating and maintaining standards for kitchen all operations.
• Apply knowledge of food cost and controls.
• Apply knowledge of labor cost and controls.
• Determine kinds and amount of food necessary to prepare items listed on menus.
• Complete requisitions for food products to be prepared.
• Plans sequence and time of cooking operations to meet meal-serving hours.
• Directs cooks performing tasks.
• Manage portion size of food items to ensure consistency.
• Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.
• Assists in cooking tasks and in preparing hot and cold foods for all areas in the culinary arena.
• Manage and recommend discipline of subordinates.
• Complete work schedules.
• Maintain all sanitation standards.
• Complete all paperwork relating to position.
• Communicate with storeroom staff to know what food products, and equipment available.
• Conduct daily food storeroom reviews.
• Communicate with proper written and/or verbal information to staff to maintain efficient operations of kitchen.
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.