SOUS CHEF

Sous ChefThe Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff on-duty and the following:Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategiesCreate a positive environment for employees that is aligned with the company culture through constant communication and reinforcementDeliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintainedProvide employees with the tools and environment they need to be successfulDevelop and implement strategies and practices that support employee engagementSous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trendsCoordinate service with restaurant and banquet operationsManage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary teamEnsure that proper sanitation practices are followed, including HACCP logs, and Time and Temp LogsEnsure that stations are set up properly in time for serviceEnsure that food is properly covered, dated, stored, and rotatedEnsure the correct temperature of both stored and prepared foodsTaste all food items for quality purpose before service beginsUse food preparation tools in accordance with manufacturer's instructionsClose the kitchen correctly and follow the closing checklist for kitchen stationsMaintain an organized and sanitized work area at all timesMake sure all storage areas are tidy and all products are stored appropriatelyUse safe and hygienic food handling practices at all timesReport any unforeseen circumstances, maintenance needs or faulty equipmentFollow all company safety and security policies and proceduresReport accidents, injuries, and unsafe work conditionsEnsure culinary team maintains a professional appearance with a clean uniform and proper grooming standardsMaintain confidentiality of proprietary information; protect company assetsDevelop and maintain strong working relationships with others and create a fun, positive, and creative work environmentComply with quality assurance expectations and standardsProvide development and continued education opportunities for hourly associates and mid-level department management to set up for future successProvide regular feedback and insight on monthly financial reporting, identifying areas of success as well as opportunitiesMust be able to work flexible hours, including evenings, weekends, holidaysEnsure a safe working environment at all times for all associatesQualifications:High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishmentDegree from recognized culinary institution preferredAbility to read, write, convert measurements and follow a recipeServSafe certifiedPhysical Demands:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this jobWhile performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hearThe employee must regular lift and or move up to 25lbs - occasionally lift or move up to 50lbsMust be capable of working effectively in hot and cold environments, and successfully manage stressful and/or emergency situations$70,000 - $75,000 Per Year