Sous Chef

Job Description

Job Description

SCHEDULE

WEEK 1 - Sunday, Tuesday, Wednesday: 10:00am-6:00pm / Thursday, Friday 11:00am-7:00pm

WEEK 2 - Monday, Tuesday, Wednesday 10:00am-6:00pm / Friday 11:00am-7:00pm / Saturday 12:00pm-8:00pm

Sous Chef

General Purpose:

Directs the day-to-day operation of the production area. Sanitation, Inventory, Purchasing and Supply utilization are organized and planned in accordance with the department objectives. Staffing, training, and evaluations are completed by this position. Operating routines and direction to staff required. Recipe development, forecasting, and menu implementation. 

Essential Duties and Responsibilities:

• Direct day-to-day operation of production team; set expectations of production staff with relief supervisors in advance
• Coordinate purchasing requirements; including forecasting, ordering, receiving, and inventory/storage of all supplies
• Setup and maintain reports necessary to deliver meals to serving areas
• Maintain sanitation program including checklists and daily documentation. Perform weekly sanitation inspections. Assure availability of approved cleaning chemicals
• Assist in developing department goals
• Assist in hiring, training, HR reporting, and corrective actions needed to maintain, responsive, well trained neat, safety and quality focused team
• Maintain equipment and supplies needed for service operations. Coordinate repairs with Maintenance and Vendors as needed
• Prepare special function foods in timely fashion; Assist with setup if necessary
• Participate in Judson programs/projects as designated
• Demonstrate role model effective courteous communication skills with staff, peers, residents and visitors
• Coordinate, plan and produce catered events in coordination with Director and Assistant Director of Dining Services as well as other department managers and staff
• Ensure that daily menu offerings are available in a timely, appealing and temperature desired manner
• Designated goals, regulations and guidelines are met. (Especially Food Cost)
• Utilize staff effectively
• Schedule changes recorded
• Supplies maintained to meet operating demands with minimal disruption
• Invoice reporting and all reports completed in a timely manner
• Training programs initiated to advance the skills of staff
• Productions meetings held with production staff 3x per week
• Other duties as assigned

Minimum Qualifications, Education and Certifications :

High school diploma or GED. 

• Ability to read, write, and follow written and oral instructions
• 2 Years fine dining experience preferred, Culinary degree is a plus

Physical Requirements:  

Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, lifting up to 40 pounds, and repetitive motion

Working Conditions: Kitchen and Dining Room environment