Sous Chef

General Purpose

Assists in the direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control to create quality food products.

Essential Duties.

Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high-quality food. Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.

Monitors and checks the maintenance of all kitchen equipment daily. Maintains and directs a quality sanitation program. Maintains and implements daily food prep lists. Assists Executive Chef with the ordering of all food products. Assigns duties to associates for efficient operation of the kitchen. Maintains and evaluates existing food concepts.

Assists in the development of new food concepts. Assists in the achievement of budgetary objectives for the Food and Beverage Department. Process requisitions for supplies quickly and accurately. Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.

Ensures proper receiving, storage (including temperature setting) and rotations of food products comply with health department regulations. Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. Regular and reliable attendance. Incorporates safe work practices in job performance.

Education/Experience:

Certificate from college, technical school, or accredited facility; or three to six months related experience and/or training; or equivalent combination and experience.

Physical Demands:

Frequently stands and walks; uses hands; talks or hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits and stoops, kneels crawls or crouches. Frequently lifts upto 25 pounds and occasionally lifts upto 100 pounds. Environment/Noise: Occasionally works in wet or humid conditions (non-weather); may encounter toxic or caustic chemicals. Occasionally works in extreme cold or heat (non-weather); may work in outdoor weather conditions. Noise level is moderate. Certificates/Licenses: Food Safety and Sanitation Training Knowledge, Skill, and Ability

Preferences: Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English. Knowledge of accepted sanitation standards and applicable health codes. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.