Sous Chef

1 month ago

Port Saint Lucie, United States Sandpiper Bay Resort Full time
Job DescriptionJob DescriptionDescription:

Job Summary:

The culinary chef position of Specialty Restaurant Chef comes with a great deal of responsibility. Reporting directly to the executive Specialty Restaurant Chef, the successful Specialty Chef will quickly amass an in-depth familiarity with the kitchen’s operations so that they may fill in for the executive Specialty Restaurant Chef when needed and assist them in resolving any problems that may arise on the job. A Specialty Restaurant Chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor Chef de Partie, cooks A, B and C.

Key Responsibilities:

  • To assist in developing standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
  • To strictly adhere to the established operating expenses and ensure that all costs are controlled.
  • To assist Chef de Cuisine and Executive Sous Chef to ensure an effective payroll control through a flexible work force, maximize utilization of part time employees and close cooperation with other Food & Beverage outlets.
  • To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan
  • To identify training needs and plan training programs for the employees.
  • To ensure that the outlet employees are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Training Plan.
  • Supervise the preparation of a variety of meats, seafood, poultry, vegetables, and other food items using Italian recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Assumes 100% responsibility for quality of products served from his Restaurant and Food cost proposed percentages.
  • Knows and complies consistently with our standards portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
  • Requisition list for Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Implement and supervise portions food products prior to cooking according to standards, portion size and recipe specifications.
  • Supervise the maintenance, cleaning and sanitation of workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convention oven, flap top range and refrigeration equipment.
  • Issue preparation list of items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and / or marinating.
  • Implement proper platter presentation and garnish set up for all dishes.
  • Supervise and handles, stores, and rotates all products properly.
  • Complete required tasks within assigned time frames.
  • Tracks and reports any food waste.
  • Supervise and assists in food prep assignments during off-peak periods as needed.
  • Open and/or close the kitchen properly and follow the closing checklist for kitchen station.
  • Assists others in closing the kitchen.
  • Creative recycling of foods and help with any other projects as assigned by the kitchen manager.
  • If food is returned for any reason, correct the problem, and return to the Executive Sous Chef
  • Attending all scheduled employee meetings and bringing suggestions for improvement.
  • Performs other related duties as assigned by the Executive Sous Chef and Executive Chef.
  • Maintains absolute confidentiality of work-related issues, records, and information.
  • Be a team player.


Requirements:

Education and Experience

  • Education: High School Diploma/Equivalent Certificate Certification of Culinary Training or Apprenticeship
  • Related work experience: A minimum of 2 years’ experience as a Hotel Sous Chef in a 4 star or higher rated restaurant
  • Supervisory Experience Previous supervisory experience is required.


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