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Executive Sous Chef

2 months ago

Arcadia, United States Santa Anita Park Full time $84,000
Job DescriptionJob DescriptionPurpose/Overview:The Executive Sous Chef is responsible for the proper orderly function of all operations in the kitchen and utility areas in conjunction with the Executive Chef. Works with little or no supervision and able to make sound tactical decisions on a moment’s notice. Also responsible to teach and guide fellow kitchen employees to properly produce quality, cost efficient meals, upholding strict standards and health codes and managing inventory.

Job Requirements:

- Specified preparation of all menu items, cooking skills,

which include quality as well as timeliness.

- Maintain high quality standards to include a safe

working environment.

- Must be able to lift and carry fifty (50) pounds, also

twist, bend, push, pull, turn and reach.

- Must be able to work in an environment that requires

temperature changes (going into cold freezers, walk-

ins and hot kitchens)

- Must be able to work in a kitchen environment that is

often smoky, hot and slippery floors from unexpected

spills.

- Ability to handle his/herself in stressful

situations (immediate menu changes, sudden requests

or sudden increases in business levels).

- Must possess excellent knife and kitchen equipment

skills and be able to assist fellow culinary

employees with these skills to ensure safety.

- Ability to work on their feet for long periods of

time, often in one place.

- A culinary degree is desired but not mandatory

Job Duties:

1. Ordering of food supplies for area of responsibility

2. Maintain high quality standards to include a safe and

sanitary working environment, ongoing safety training

of employees and FIFO stock rotation

3. Ensure stations are inspected for cleanliness and

proper food storage, labeling and rotation prior to

leaving for the day.

4. Ensure that the prescribed procedures are adhered to

and carried out in detail, correcting any deviations

through constant on the job training.

5. Ensure that proper handling and care of china, glass

and silver are observed by stewarding employees to

eliminate breakage or damage.

6. Check all food items leaving the kitchen for

freshness, quality and presentation, emphasizing

portion control and temperature

7.Ensure a flawless and efficient flow of food to

servers and runners to outlets and concessions.

8.Ensure that all cooks have an adequate mis en place

supply for their stations prior to all meal periods.

9.Enforce strict compliance of all recipes, procedures

and production levels are always maintained.

10.Ensure the proper utilization, breakdown and

storage of all unused product.

11.Maintain security of all items, ensuring proper

placement in storage and cooler areas.

12.Delegate tasks to the kitchen staff in specific areas

of responsibility.

16.Promote and maintain effective communication

between all culinary employees ensuring a

professional and pleasant work environment.

17.Report all maintenance issues to the Executive Chef

the Lead-1 Maintenance Supervisor.

18. Other duties as directed by management

19. Purchase food and supplies from vendors approved by the company and monitor inventory

20. Develop menus and item pricing

21. Train and supervise kitchen personnel

22. Experience in Kitchen Expo (400p+ Seated Restaurant)

23. Must be able to work Weekends and Holidays

24. Identify new culinary techniques and presentations

25. Assist kitchen staff with food prep and recipe creation

26. 6+ years Sous chef experience

27. Must Have experience in large volume banquets 1000+ guests, Concession stands and fine dinning