Sous Chef

Sous Chef Job Description Reports To: General Manager, Managing Partner, Executive Chef Status: Full Time Summary: Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef. Essential Duties & Responsibilities •Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit. •Work with the restaurant Chef to plan farm menus based crop list available as items are in season. •Must be able to produce sauces, condiments, dressings based on specific recipes. •Manage production of outlet preparation. Communicate with restaurant Chef when items are low and need to be replenished •Participate in the cost control performance of the culinary team by spot checking stock according to policies in place •Maintain and strictly abide by state sanitation/health regulations and hotel requirements. •Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. •Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. •Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. •Prepare all menu items following recipes and yield guides, according to departmental standards. •Inform Chef of any foreseeable shortages before items run out. •Minimize waste and maintain controls to attain forecasted food cost. •Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas. •Set and train, and promote department Standards of Excellence. •Conduct administrative work as required. Qualifications: To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed above are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required. License/Certification: Serve Safe Experience: Should have a minimum of 2-4 years of experience. Basic Expectations: Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.

Created: 2024-10-22