Executive Chef Assistant

3 weeks ago

Colchester, Vermont, United States Spare Time Entertainment Full time
Job Description

As a key member of our culinary team, the Sous Chef will assist the Executive Chef in the training and development of kitchen personnel. This role requires a strong understanding of kitchen policies and procedures, as well as excellent communication and leadership skills.

Responsibilities
  • Assist the Executive Chef in planning and executing events, including menu planning, food preparation, and presentation.
  • Work with the culinary team to maintain high-quality food standards, including food safety and sanitation procedures.
  • Assist with inventory management, including ordering and receiving supplies, and maintaining accurate records.
  • Develop and implement menu items, including pricing and presentation.
  • Meet with the Executive Chef on a regular basis to discuss kitchen operations, menu planning, and staff development.
  • Prepare and maintain accurate records, including orders, inventories, and reports.
  • Identify and manage staff projects, including training and development programs.
  • Ensure security, functionality, and proper handling of company property in the department.
  • Assist with accurate orders and deliveries.
  • Monitor and control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
  • Open and close the kitchen properly and follows the opening/closing checklist for kitchen stations. Assist others in closing the kitchen.
  • Maintain a clean and sanitary workstation area including all kitchen equipment.
  • Check and maintain proper food holding and refrigeration temperature control points.
  • Ensure that all equipment and food storage areas are kept clean and in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
  • Assume 100% responsibility for the quality of products served.
  • Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standards.
  • Assist in food prep assignments during off-peak periods as needed.
  • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
  • Prepare food items for broiling, grilling, frying, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
  • Follow proper plate presentation and garnish set up for all dishes.
Qualifications

The ideal candidate will have a strong culinary background, excellent communication and leadership skills, and the ability to work well under pressure. A high school diploma or equivalent is required, and a culinary degree or certification is preferred.

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