Sous Chef - Tavern at Croydon

Job Description

Job Description

Job Title: Sous Chef
Classification: Nonexempt
Department: Kitchen
Reports to: Kitchen Manager
Job Description

Summary/Objective

The Sous Chef position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following establish food production programs and procedures. The prep cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Prepares or directs preparation of food served using established production procedures and systems.
• Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.
• Stores food properly and safely, making the date and item.
• Reports necessary equipment repair and maintenance to a supervisor.
• Correctly prepares all food served following standard recipes and special diet orders.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• Apportions food for serving.
• Maintains daily production records.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
• Perform any other duties assign by his/her manager.

Competencies

• Collaboration Skills.
• Customer/client Focus.
• Flexibility.
• Stress management/composure.

Supervisory Responsibility

This position has no supervisory responsibilities.

Work environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Position Type/Expected Hours of Work

This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts.

Required Education and Experience

• A minimum of (2) years of relevant culinary experience.
• A minimum of (1) year of experience in a hotel environment.
• High school diploma or equivalent.
• Culinary degree and/or experience in a hotel or related field preferred.
• Must be able to work independently and exercise good judgment to resolve issues.
• Flexible schedule. Able to work weekends and holidays.

AAP/EEO Statement

The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.

No job description for any position can possibly include all duties which may be requested by guests or required by the needs of the hotel. Listed above is a summary of the major responsibilities for this position.