SOUS CHEF

Kitchen Manager

Train, supervise and work with all cooks and culinary staff in order to prepare, cook and present food according to the Permian Lodging menus in order to create quality food products.

Assign specific duties to all employees for efficient operation of the kitchen. Visually inspect food inventory for proper freshness. Ensure proper receiving, storage (including temperature setting and temperature charts) and rotation of food products so as to comply with health department regulations and HACCP regulations. Adhere to control procedures for cost and quality. Deploying FIFO inventory usage. Ensure cleanliness and organization are being followed in all areas of the kitchen. Enforce, monitor and inspect daily cleaning in all areas of the kitchen.

Train and supervise kitchen staff in the proper preparation of menu items. Ensure all staff are following proper sanitary and uniform requirements.

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the remote hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Permian Lodging. In addition, attendance at all scheduled training sessions, safety meetings is required.

High school or equivalent education required. Culinary training as a recognized training institute. Minimum two years first cook experience required. Prior supervisory experience required. Previous hospitality experience preferred. Food Safe Certificate and HACCP certificate. First Aid w/CPR & AED. Ability to obtain and/or maintain any government required licenses, certificates or permits.