Chef, Sous

Job Title: Sous Chef

Department: Hospitality Food and Beverage

Reports To: Executive Chef

SUMMARY

The Sous Chef is responsible for all food related activities associated with the restaurant as well as providing support to other culinary areas as needed. The position demands the ability to work effectively in an extremely fast-paced environment while displaying excellent organizational and human relations skills. Proficiency in the culinary arts is of the utmost importance to be successful in this position.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervision of all hot and cold side cooks, including dish washers, assuring the quality of the product as well as efficient workflow within the operation
• Maintains sanitation standards and orderliness in the kitchen and surrounding related areas
• Responsible for all items requisitioned from the production kitchen, i.e., food, sanitation products, dry goods, etc.
• Assures recipes and specifications are accurately written and are being adhered to by all restaurant cooks
• Expedites during service hours to assure that all a la carte meals are coordinated and received by the customers in a timely fashion and consistent quality
• Responsible for the food and nonfood inventory in his kitchen
• Responsible for the scheduling of restaurant kitchen employees
• Supervises staff of dishwashers/pot washers to ensure proper sanitation procedures are being adhered to
• Reports any problems to Executive Chef
• Assist the Executive Chef with purchasing requirements and follows procedures required by the Purchasing Director.

SUPERVISORY RESPONSIBILITIES

Assists the Executive Chef in hiring, supervising, scheduling, and training BOH culinary and support staff. Directly and indirectly supervises Special Event staff. Carries out supervisory responsibilities in accordance with the organization’s policies and procedures. Responsibilities include training employees, planning, assigning, and directing work. Will address complaints and resolve any problems that may arise.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

A two (2) year degree in Hospitality Management or a related field is preferred; Minimum of five (5) years progressive F&B management experience with a medium to large size company, covering front and back of house areas utilizing strong leadership skills.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

Basic math skills required. Ability to add, subtract, multiply, and divide, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSE, REGISTRATIONS

Culinary Degree Preferred. Should hold a ServSafe Food Protection Manager Certification and/or other National Restaurant Association Educational certificates applicable to the industry but not required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, crouch, stoop, kneel, reach, climb, and balance; sitting comprises only 1/3 of the typical workday. Use of hands to handle or feel; able to talk, hear, taste, and smell. The employee is frequently required to lift 10-25 pounds and occasionally lift 50-100 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Position requires working near/with moving mechanical parts, electrical equipment, fumes/airborne particles, and toxic or caustic chemicals.

ADDITIONAL INFORMATION

This position will be required to work non-typical hours, including holidays and evening shifts as business dictates.