Sous Chef

Job Summary: To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes. Compensation: Salary $70k to $75k Annually Essential Duties and Responsibilities Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction. Manages kitchen staff in the proper preparation, cooking and garnishment of various menu items. Assists in the development and enforcement of policies to control food cost and quality. Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. Assists Executive Chef and Executive Sous Chef with menu planning and tasting activities. Manage and work in all kitchen production stations as needed and directed. Run all culinary event execution and lead front service teams to include leading and controlling serve out lines. Maintains area in a clean condition at all times. Travel, as necessary, to different properties/venues Assist coworkers with completion of assignments when needed Perform all assigned side work Perform any general cleaning tasks Keep work area clean and well organized Attend and participate in all scheduled meetings and training sessions. Perform all reasonable requests by the management team Skills & Requirements Required Qualifications, Skills, Abilities Any combination of education, training or experience that provides the required knowledge, skills and abilities. Graduation from a culinary school or formal apprenticeship program recommended. Three to five years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential. Prior catering cooking experience required Ability to obtain any government required licenses or certificates. Thorough knowledge of hot and cold food preparation. Great working knowledge of accepted sanitation standards and health codes. Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Able to work flexible schedule in order to accommodate business levels Great working knowledge of the fundamentals of the broiler, saut, fry, roast, moist heat and other cooking methods. Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service. Ability to read and write the English language in order to read recipes and communicate with internal and external guests. Ability to work independently or in a team setting Ability to communicate effectively with Team Members, management, clients and vendors if necessary. Ability to obtain Food Service Sanitation certificates. Physical Requirements Ability to safely and successfully perform the essential job functions, including meeting productivity standards. Ability to maintain regular, punctual attendance Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges. Must be able to lift, carry, push and pull up to 50 lbs Must be able to talk, listen and speak clearly Ability to stand, bend, stoop on a consistent basis Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc Other Responsibilities Always practice our Piers of Success and live our company Core Values Maintain professional appearance and behavior when in contact with guests and team members. Arrive to work in a perfect uniform and excellent hygiene Know and follow all Pier Sixty emergency, safety and health procedures. Follow policies and Procedures in training manuals and Team Member handbook Follow the sign in and out procedure for keys as necessary Follow proper time keeping policies and procedures Qualifications

Created: 2024-11-02