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Senior Kitchen Manager
2 months ago
The CIA is seeking a highly skilled and experienced Sous Chef to join our team. As a key member of our culinary team, the Sous Chef will be responsible for assisting the Banquet Chef in all aspects of planning and production of kitchen service, ensuring that all quality assurance standards are properly executed and upheld.
Key Responsibilities- Leadership and Management
- Directs a team of culinary staff in the performance of their daily duties.
- Oversees and ensures accurate and timely production.
- Assists the Banquet Chef with hiring, training, scheduling, evaluating, and coaching of culinary staff.
- Communication and Collaboration
- Communicates directly with the front of house staff in relation to time guidelines, counts, and special dietary restrictions during execution of service.
- Conducts pre-service meetings with front of house team to review and overview menu items, ensuring the serving team has the information needed to properly present the menu to the guest.
- Event Execution and Logistics
- Organizes, produces, and executes all events, assuming full responsibility in the absence of the Banquet Chef.
- Monitors and ensures proper inventories of all cooking stations.
- Supervises proper receiving, inspecting, repackaging, and storing of all food orders.
- Cost Control and Efficiency
- Maintains labor and food cost goals.
- Monitors attendance of culinary team to ensure schedules are being accurately followed.
- Approves hours for assigned employees in the time and attendance system.
- Cleaning and Sanitation
- Oversees and ensures proper cleaning and sanitation of all kitchen equipment, including refrigerators, freezers, rolling cages, dry storage, and surrounding work areas.
- Ensures all opening and closing procedures are properly completed by assigned team members.
- Personal and Professional Development
- Maintains full and proper uniform appearance and general personal hygiene.
- Any and all other duties as assigned.
- Education
- Associate degree or graduate of an accredited culinary school, or an equivalent combination of education and experience.
- Experience
- Minimum of three (3) years of cooking experience in a full-service restaurant, hotel, or resort.
- Background in a catering, high-volume, or fine dining restaurant establishment.
- Minimum of one (1) year of supervisory experience.
- Licenses
- HACCP, ServSafe certified, or California Food Handler's Certificate, or ability to obtain in 30 days from hire.
- Preferred Qualifications
- Understanding and ability to calculate and manage food and labor costs within a set budget.
- Culinary Institute of America graduate preferred.
- Skills
- Expert knife skills.
- Advanced level of culinary skills.
- Advanced butchery skills.
- Confident and proficient in directing culinary staff with multiple diverse organizational and culinary tasks.
- Excellent written, verbal communication, and presentation skills required.
- Must have demonstrated ability in organizational, time management, problem-solving, and interpersonal skills.
- Ability to monitor, evaluate, and solve operations problems as they arise.
- Strong teamwork and interpersonal skills; ability to be adaptable, dependable, and handle multiple priorities simultaneously.
- Demonstrated ability to show a high level of service responsiveness to customers.
- Excellent logistical planning and delegating skills.
- Must display a high level of energy and self-motivation.
- Must have a demonstrated history of improved guest experience with measurable results.
- Beginner to intermediate computer skills.