POSITION SUMMARY: The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout the Event Kitchen. Their duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. The Sous Chef is expected to correctly prepare all food served following Stroudsmoor Country Inn’s recipes. The Sous Chef is expected to interact and communicate in a positive manner with all staff members to ensure 100% customer satisfaction. Respond respectfully and professionally to staff and guests.

JOB RESPONSIBILITIES:

• Knowledge of Stroudsmoor Country Inn recipes.
• Prepare all foods following established sanitation standards, personal hygiene, and health standards.
• Follow (and maintain compliance with) health inspections and recommendations from the safety committee.
• Store food properly and safely, marking date and item.
• Prepare food and expedite the lunch and dinner line.
• Good understanding of assigned equipment. Report necessary equipment repair to the appropriate supervisor.
• Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
• Complete food temperature checks.
• Delegate responsibilities and work assignments to staff in a positive manner.
• Supervise the building and ensure staff is compliant with the opening and closing procedures.
• Ensure staff is following safety protocols when cutting, slicing, cooking, etc.
• Ensure kitchen staff is compliant with proper uniform/PPE guidelines
• Adhere to policies and procedures as outlined in Company Handbook.
• Other duties as assigned.

REQUIREMENTS:

• 5 years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Degree in Culinary science or related certificate would be a plus

UNIFORM REQUIREMENTS:

• Chef pants
• Chef jacket, hat
• Non-skid shoes/sneakers

SCHEDULE REQUIREMENTS:

• 48-Hour minimal workweek (Wednesday – Sunday)
• Hours and days vary for flexibility to meet business needs, weekends and holidays a must.

PHYSICAL DEMANDS:

• Ability to reach with hands and arms
• Ability to frequently lift and/or move ≥ 40 pounds.
• Frequently required to stand, walk, stoop, kneel, crouch, crawl
• Specific vision abilities required include close vision, distance vision, color.
• Ability to read, write, speak and hear.