Sous Chef
Congress Hall - Cape May, NJ
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Department: Food and Beverage Position: PM Shift Sous Chef Reports To: Executive Chef Supervisory Responsibilities: Lead Cooks, Line cooks, general kitchen personnel Position Overview: The Sous Chef is responsible for the execution and organization of all Congress Hall catered functions including, but not limited to weddings, special events, holiday brunches, luncheons, social events, and seasonal themed events. The Sous Chef is responsible, with the support of the Executive Chef for the hiring, training, and scheduling of a team of three to four banquet prep cooks. The Sous Chef reports directly to the Executive Chef, who in turn reports to the Food and Beverage Director and the General Manager. The Sous Chef is to coordinate the ordering of all supplies, goods, and food for events with approval from the Executive Chef. The Sous Chef is responsible for costing of all Banquet and Special Event menus. In the absence of the Executive Chef the Sous Chef is responsible for running the kitchen, supervising the Blue Pig line, ordering, scheduling, meetings, etc. The Sous Chef, Sales Department and Banquet Manager execute all Congress Hall functions. The Sous Chef must keep open and consistent communication between the Executive Chef, Pastry Chef, Banquet Manager, Banquet Staff and Sales Department as to any party changes or additional labor needs. Labor needs include but are not limited to additional help for prep or plating or staffing for attended stations. Essential Duties and Responsibilities include but are not limited to the following: Accurate execution of all Congress Hall functions and events. Participate in departmental meetings and pre shift huddles. Ordering and requisitioning of all banquet products. Writing and maintaining recipes for all banquet functions. Upkeep of an accurate recipe database. Monthly inventories. Working knowledge of menu development. Proper rotation of food and food products. Needs to think and cook seasonally, with Farm to Table products from our own, company owned and operated farm. Holiday buffet menu planning and executions. Seasonal menus for breakfast, lunch, dinner, breaks and banquet receptions. Special menu planning and execution. The candidate must exhibit job and product knowledge sufficiently enough to accurately support and promote all Congress Hall departments, amenities and programming. The candidate must be able to work a flexible schedule, work well and maintain composure and control in stressful situations and must be able to meet multiple and competing deadlines. The candidate must possess the appropriate and necessary social skill to work with a broad range of co-workers, employees and clients and must provide excellent service and support to all internal and external guests. The candidate must demonstrate cooperative and supportive behavior with colleagues and supervisors. The candidate is responsible for protecting company assets. Other duties as assigned by the Executive Chef, Food and Beverage Director, General Manager or Director of Operations. Minimum Qualifications: High School diploma or equivalent degree required. Minimum three years kitchen supervisory experience. Minimum five years of professional kitchen experience. Farm to table experience preferred. Culinary degree preferred. Working knowledge of classical and proper cooking techniques including but not limited to Saucier, Entremetier, Charcuterie, Fish and Meat Butchery, Garde Manger. Basic computer knowledge, proficient in Word and Excel. Ability to work with basic mathematical concepts and apply such concepts as fractions, percentages, rations in practical situations. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
Created: 2024-09-11