Sous Chef

The Sous Chef works in coordination with the Executive Chef, and other line chefs to produce quality food in restaurant by following the standards and procedures established by the company. ESSENTIAL FUNCTIONS AND BASIC DUTIES In charge of the restaurant kitchen; elaborates and chooses all dishes for the menus as well as line up the menu prices in coordination with the floor management. Responsible for managing in full the kitchen staff, as well as, the hot kitchen. Implements high standards by consistently updating the recipes and food manuals. Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation. Responsible for training and supervising all fish and meat butchering operations. Evaluates and solves procedural issues to ensure safe and efficient operations. Hire, terminate and interview candidates for kitchen positions. Prepares the weekly schedules, decides off days, etc. for the staff. Inspects supplies, equipment, and work areas to ensure conformance to established standards of HACCAP and Safety. Provides training to all kitchen staff to consistently upgrade the cooking skills Provides consistent training of the menu to all wait staff including management, especially regarding new dishes. Records production and operational data on specified forms according to local regulations. Oversees and ensures that all food to be served is up to the standards and quality required from the property and your superiors. Checks, inspects and ensures the quality level of all daily food products delivered by the suppliers. Responsible for daily prepped and non-prepped food inventory, including frozen, imperishable and fresh; and place food orders in cooperation with purchasing department as required. Monitors sanitation practices to ensure that employees follow standards and regulations. Teaches and instructs all staff in preparation, cooking, garnishing, and presentation of food. Ensures all menus are constantly updated, paying special attention to seasonal availability. Ability to be flexible and to jump in for aid, in any of the kitchen section according to the demands of the operation. Food cost control: To be consistently kept under control based on the house requirements; and to be implemented as a system/training throughout all the staff and management. OTHER Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with company rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. To consistently update your knowledge and skills for the benefit of the establishment and profession. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to read and write to facilitate the communication process. Requires good communication skills in English, both verbal and written. Ability to learn and perform all essential job functions accurately and safely. Ability to walk, stand and continuously perform essential functions for an extended period of time. The ability to perform tasks requiring bending, stooping, kneeling, and walking. Auditory and visual abilities to observe and detect signs of emergency situations. Must be able to speak, read, write and understand the primary language(s) used in the work place. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems. Must be able to exert well‑paced ability to reach other departments of the restaurant on a timely basis. Must be able to lift trays weighing up to 50 lbs. on a regular and continuing basis. Must be able to bend, stoop, squat and stretch to fulfill tasks. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. QUALIFICATION STANDARDS Education: Bachelor’s degree in Culinary Arts preferred. Experience Required: Minimum of three years of relevant experience. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at‑will employer. #J-18808-Ljbffr