Sous Chef

Broad Statement of Responsibilities A creative individual who is willing to participate in creating seasonal menus and designing new dishes. The successful candidate will assist in both culinary and administrative tasks while communicating with the AM/PM Sous Chefs, the Culinary Manager and Manager of Hospitality. We are looking for a professional who is dedicated to food quality and sets high standards for their output. Qualifications 5+ years of culinary experience in a high‑end establishment Able to stand for 8+ hours Able to squat, bend, kneel, and lift 50 lbs Knowledge of various cooking methods, ingredients, and procedures Management skills and experience Familiarity with industry’s best practices and sanitation Leadership experience Time‑management skills Capable of making good decisions Ability to handle pressure well Ability to deal with uncertainty Familiarity with menu costing procedures Ability to work a flexible schedule Education Culinary degree or certification required Experience 5+ years of culinary experience in a high‑end establishment and 2 years supervisory experience Special Skills & Knowledge Candidates should have the following skills and attributes: must be able to work and communicate well with people; be adaptable and accept changes quickly and easily; be willing to address conflict appropriately. Basic computer skills are required with Microsoft Office Suite and web‑based products knowledge a bonus. Physical Requirements Routine mobility to include standing, stooping, bending, lifting, walking and running. Regularly required to sit and work at a phone/computer work station Materials & Equipment Professional kitchen equipment, purchasing systems, knives, buffet equipment Essential Requirements High moral and ethical values Willingness to be open to learning and growing Articulate, with interpersonal skills to work as an integral part of a team. Must possess a valid driver’s license, appropriate references, and transcript from an accredited university. Appropriate interpersonal/personal boundaries Maturity of judgment and behavior. Ability to remain flexible to accommodate changes in work schedule. Adapts effectively to new situations. Position Duties and Responsibilities Directs food preparation and collaborates with Culinary Manager. Helps in the design of food and drink menu. Produces high quality plates, including both design and taste. Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in a clean and organized condition. Keeps stations clean and complies with food safety standards. Offers suggestions and creative ideas that can improve upon the kitchen’s performance. Schedules staff shifts according to budgets and labor guidelines. Trains new employees. Orders food and supplies. Monitors and maintains kitchen equipment. Solves problems that arise and seizes control of issues in the kitchen. Responds to client needs and requests personally. Designs new menus based on seasonality, nutrition, and client demand. Caters food to the private houses and offsite needs. The above duties reflect the general details considered necessary to describe the principle work functions of the position and shall not be considered as a detailed description of all work requirements that may be in the position. These duties and responsibilities are the expectations upon which performance is measured. #J-18808-Ljbffr