Chef

Job purpose The Summit Restaurant Group Sous Chef will provide managerial and culinary assistance to the Chef of the kitchen. The sous chef must possess the ability to quickly and authoritatively delegate job task to other kitchen staff. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor other team members. Responsibilities Help in the preparation and design of all food menu. Produce high quality plates both design and taste wise. Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the 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. Qualifications 2+ years of experience as a Sous Chef. Understanding of various cooking methods, ingredients, equipment and procedures. Excellent record of kitchen and staff management. 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. Benefits Medical Insurance – Company paid (employee portion) Dental/Vision – Employee paid Short Term Disability – Company paid Paid Time Off Food Discount – Employees are allowed to get 50% off an entree while working and 50% off an entrée for themselves and a guest. Direct Reports Executive Chef #J-18808-Ljbffr