A La Carte Sous Chef Job Description

Job Description

Job Description

Description:

The A La Carte Sous Chef reports to the Executive Chef and Executive Sous Chef. This position has supervisory kitchen personnel as required.

Job Requirements: Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence.

Uniform: Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform:

White chef's coat

• Black chef's trousers
• Black non-skid shoes
• Hair restrainer (provided by the club)
• Black chef’s hat
• White or grey plain undershirt

Job Description:

Report to work promptly

Communicate clearly and develop strong working relationships with the front-of-the-house staff working events each day.

Have a clear understanding of each station in the kitchen.

Adhere to standardized recipes.

Keep event/batch recipes in a place accessible to all kitchen staff.

Responsible for all food production from start to finish, including cleaning and organizing all walk-in and reach-in refrigerators.

Focus on food safety, a clean working environment, and carefully consider safe cooking practices. Consistently check the temperatures of foods and follow proper procedures regarding chilling, re-heating, and holding food.

Costing of all standardized recipes and dishes

Minimize waste and spoilage

Menu development and plate design

Create a positive working environment

Maintain all standards as laid out in the Coronado Club Handbook.

Additional Responsibilities:

Assist Executive Chef and Executive Sous Chef with the development and training of culinary staff.

Maintains cleaning standard checklists and aids supervisors in the final inspection of all side duties and closing responsibilities.

Fulfills the role of liaison between chefs de partie and supervisors, giving all necessary communication.

Inventory management, ordering, labor, food costing, and employee developmental skills training.

Aid sous chefs in developing daily specials and menu offerings focusing on creativity and cross-utilization of inventory.

Job Requirements: Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence.

Additional Requirements:

Proficient in butchery, meat, and fish fabrication.

Foundation in baking methods, unit conversions, standardized recipes, and strong knife skills.

ServSafe Certified

Experience in high-volume production

Physical Requirements:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day.

Use hands to handle or feel objects, tools and/or controls.

Reach with hands and arms.

Hearing and talking are sufficient enough to communicate with members, guests, vendors, and staff.

Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

Must be able to push, pull or lift up to 50 pounds.

Independent mobility through the club.

The successful function of this position requires employees to lift 50 lbs without struggle and be physically capable of working on their feet for long hours at a stretch.