Sous Chef

Summary Experienced culinary management position in the culinary department, responsible for the directing of preparation and service of all foods produced in the culinary area. Directing and assisting in operating of the kitchen. Responsible for the accurate accounting, inventorying and COS of the culinary operation

Essential Duties and Responsibilities

Advanced knife skills, able to perform specific cuts as assigned

Advanced understanding of cooking techniques ranging from cold food production to hot food

production.

Advanced knowledge and understanding of cooking equipment and the operation of each

piece and food products that are cooked by each item

Responsible to complete and submit food requisitions

Assists in the development of new menu items

Develops production lists based on pars of the outlet

Follows recipes according to set standards

Follows plating and panning specifications to ensure food consistency

Gives and assists in directives assigned to kitchen staff

Ensures that assigned production is complete in a timely manner

Assigns production lists and understands culinary terms

Maintain a clean and sanitary work station

Assist in all areas of the kitchen

Understanding of proper rotation of stock (FIFO)

Proper food storage and food safety procedures followed

Must be Serv Safe certified

Ability to work weekends, nights, holidays and be flexible in scheduling

Be courteous and gracious to our resort guests when in front of the guests

Qualifications

3-5 years of experience in a professional operating kitchen

Ability to lead culinary staff

Ability to read analyze and interpret general business forms, documents, such as safety rules, recipe cards, production lists, storeroom requisitions, product guides, general equipment, operating guides, ability to read kitchen tickets, ability to effectively communicate with other front line team members and FOH staff.

Ability to add, subtract, multiply and divide in all units of measure

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions

Ability to deal with opportunities and issues that may arise in a culinary area

Ability to manage inventories and cost controls

Ability to schedule and manage multiple outlet labor force

Physical Demands

Stand, walk, use hands to finger, handle or feel, reach with hands and arms, bend and stoop

Communicate on a regular basis

Hear commands and directives given by supervisor

Sit, climb, balance, stoop, kneel, crouch or crawl

Lift or move items weighing in range of 10 lbs to 50 lbs at a time

Work Environment

Team member will be exposed to wet and/or humid conditions

High heat on cooking line

Cool to cold temperatures in walk in cooler and freezer

Outside weather conditions

Moving mechanical parts

Toxic or caustic chemicals

Moderate noise level in the work environment

The above duties are not all inclusive, they are general duties expected of the position. Management reserve the right to assign other duties as needed for the orderly operation of the department and/or the Culinary Division.