SOUS CHEF

Executive Sous ChefOversee a 200 seat restaurant and catering for 30,000 square feet of event space.What We Offer:Health, Dental, Vision and other benefits availableDailyPay401kPaid TrainingPaid PTOReferral programDiscounts at all Kinseth Hotel Corporation hotels and restaurantsSummary:Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties.Essential Duties and Responsibilities: include the following. Other duties may be assigned.Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.Trains and develops workers in specific job, safety, guest satisfaction and KHC/franchise policies/procedures.Assists the Kitchen Manager in inventorying and purchasing food, restaurant and kitchen supplies per purchasing guidelines.Assists the Kitchen Manager in menu development, controlling labor and food costs.Gives instructions to cooking personnel in methods of cooking.Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.Monitors food quality and presentation to ensure guest satisfaction and franchise standards.Assumes responsibility for kitchen in absence of Kitchen Manager.KHC Policies: Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.Supervisory Responsibilities: Indirectly supervises 1-20 employees in the back of the house in the absence of the Kitchen Manager. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include assisting in: interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.Education and/or Experience: High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.Certificates, Licenses, Registrations: This position may require certifications in production by the specific franchise or certification in sanitation depending on business unit.Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries.While performing the duties of this job, the employee is regularly required to stand; walk; use hands to handle, grasp or type; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to stoop, kneel, crouch, bend or twist and to push, pull or lift over 10 pounds. The employee must occasionally lift and/or move up to 50 pounds. The employee is occasionally required to sit and climb or balance. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.