Sous Chef

SUMMARY: The Sous Chef is responsible for assisting the Executive Chef on the day-to-day culinary operations. Functions include assistance with menu creation, food purchasing, staff management, and maintenance of quality standards.ESSENTIAL DUTIES AND RESPONSIBILITIES:Performs all levels of cooking including food preparation, ensuring the highest quality meals are curated for our guestsOversees breakfast, lunch, and dinner services to ensure food is timed correctly and kitchen is running effectivelyAssist and oversee the training and progression of new and current kitchen staffOversees portion control, ensures all meals are cooked to temperature and all recipes are followed as instructedInspect stations and equipment on a regular basis to ensure that areas are kept clean, sanitary and in operating orderExecutes banquet and wedding events ranging from 100-500+ attendeesAssume the role as Executive Chef in his or her absenceAssist with staff scheduling, monitors employee productivity and meal breaksGuarantee food service sanitation standards are met including food being temped correctly and items are labeled accuratelyAssure kitchen personnel is trained in best cleanliness and sanitation practicesPerform other related duties as requested by the supervisorEDUCATION AND/OR EXPERIENCE:Minimum 4 years cooking experience in a fine dining environment and experience in a culinary leadership role preferredCulinary graduate preferredHigh school or GED graduateLANGUAGE SKILLS:Ability to read, comprehend and provide instructions in English, both written and verbalBi-lingual in Spanish preferredCOMPUTER SKILLS:Proficient in Outlook and Internet applicationsCERTIFICATES & LICENSES:Food Handling CertificationMust provide valid document(s) to work in the US #J-18808-Ljbffr