Sous Chef

Description The Sous Chef works as part of the culinary team and supervises quality control and the proper and effective operation of the line. Prepares hot foods including meats, fish, poultry starches, and vegetables with attention to cleanliness and sanitation, consistent quality standards and taste, timeliness and cost effectiveness Will ensure that the food quality, portioning, and presentation reflect our promise for serving fresh California Cuisine This position will assist with training and skill set development for the entry-level culinary team. The Sous Chef is responsible for the delegation of main kitchen line management and technical food production implementing direction of Executive Chef and Executive Sous-Chef. Supervisory Responsibilities Manages subordinates and supervisors to include line cooks and dishwashers responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance, rewarding, and disciplining employees; addressing complaints and resolving problems. Duties/ Responsibilities Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or members. Write and approve Departmental Labor Scheduling QUALITY CONTROL: Kitchen and food production sanitation, storage, and handling procedures. Food quality and nutritional control standards. Technical culinary food production, portion control and service standards. OPERATIONS: Complete and approve requisitions. Organize and maintain food storage, rotation, and utilization. Technical line food production supervisory management. Oversee food production and smooth interaction between: Butchery Employee Cafeteria Garde Manger Hospitality Food Amenities Main Kitchen Ensure appropriate rotation of all stored products. Attend weekly Banquets, Restaurants, Catering and Kitchen meetings. Perform operational responsibilities of Chef in their absence. PERSONNEL: All work safety and emergency procedure training, and response according to BCC Safety and Emergency Procedure Manuals. Staff technical training, review, and development. Reinforcing job descriptions. FINANCIAL/ADMINISTRATION: Complete necessary management assignments to include: Inventory Par Levels & Inventory Supervision Conduct Yield testing. Individual Recipe Costing Recipe Standardization Photographic Plate Presentations Routine equipment/kitchen inspections Manage documented culinary employee files. Requirements QUALIFICATIONS REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATIONAL AND REQUIRED SKILLS: 6 to 8 years related experience and/or training; or equivalent combination of education and experience. Technical Culinary Diploma Minimum 5-years multi-unit supervisory food production experience Minimum 5-years technical food production experience Specific technical experience and demonstrated proficiency in Butchery, Garde Manger LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to draft routine reports and correspondence. Confident and effective operational and motivational speaking skills. MATHEMATICAL SKILLS: Ability to calculate and apply figures and amounts in recipe and labor costing and control. REASONING ABILITY: Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques. Demonstrated operational logic: multi-unit prioritizing skills. Strong interpersonal staff relations and leadership skills. OPERATIONAL TROUBLESHOOTING RESPONSIBILITIES: Product and labor scheduling revisions. Daily “special” menu planning to facilitate product utilization. Conduct daily inspections of all kitchens. Coordinate inventory. Assists chefs with preparation of food for the Restaurant, Banquets, cafe. Assist the Executive Sous-Chef and Sous Chef in all aspects of training to include cooking skills, safety procedures, sanitation, food production and HCC standards. Physical Requirements: Prolonged periods of standing, Bending, Squatting, Kneeling. Repetitive use of hand required, Pushing and Pulling, Twisting Must be able to lift up to 50 pounds at times. #J-18808-Ljbffr