Sous Chef

Job brief We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities Help in the preparation and design of all food menus. Produce high quality plates both design and taste. Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Manage and train kitchen staff, establish working schedule and assess staff’s performance. Order supplies to stock inventory appropriately. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Be able to handle high banquet volumes. Have serve safe certificate (preferably). Nassau county food handlers (preferably). Requirements and skills Understanding of various cooking methods, ingredients, equipment and procedures. Accuracy and speed in handling emergency situations and providing solutions. Familiar with industry’s best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, POS). BS degree in Culinary science or related certificate would be a plus. #J-18808-Ljbffr