Sous Chef

QUALIFICATIONS: Must have minimum of three years of formal culinary experience or food service management. Two years of experience as a Sous Chef preferred. Culinary science degree is a plus. Knowledge of restaurant industry operations, food safety, and sanitation standards. Previous supervisory or leadership experience preferred. Must possess a valid driver's license. Must meet employment and physical standards, which includes a background check as well as drug and alcohol screening. Experience and training which demonstrate the knowledge, skills, and aptitude to perform the defined duties. COMPENSATION: Full-time/Salary PERFORMANCE RESPONSIBILITIES: Assists Executive Chef in all aspects including, but not limited to: Maintains system-wide inventory related to assigned facilities and coordinates the ordering and monitoring of all food and kitchen wares. Oversees the stocking, restocking, and organizing of food and related consumables, maintaining a First In First Out (FIFO) rotation of stock. Ensures compliance with all health and safety regulations within the kitchen area. Develops and implements a la carte and catering menu items, maintaining the right balance of culinary excellence and cost effectiveness. Schedules and maintains appropriate kitchen staffing levels and facilitates recruitment of new staff as needed. Oversees the preparation and plating of dishes and assumes ultimate responsibility for quality and timeliness of courses served. Serves in an active role in the preparation and plating of dishes, as needed. Maintains a thoroughly trained staff, developing direct reports through education and effective instruction. Ensures consistency through standardized recipes and plate presentation. Assists in preparing annual budget. Utilizes skills to achieve annual financial goals through proper forecasting, cost controls, and labor management. Collaborates with Marketing Director and takes an active role in event menu and staff planning. Serves as second-in-command of the kitchen and assumes charge in the absence of the Executive Chef. Assists with and/or manages administrative kitchen responsibilities, as assigned. Maintains, as a core value, the importance of providing outstanding customer service and a memorable dining experience for members and patrons. Represents and promotes the Terri Pines brand with poise and professionalism. Provides effective and efficient customer services. Promotes and maintains responsive community relations. Attends any in-service training and safety programs for staff. Follows assigned dress code. Assists any additional food service facility when called upon. Acts as a team member with other staff, embracing and supporting our vision and mission. Exhibits a high level of professionalism and ethics working amicably with staff, advisors, leadership, and the public. Exhibits proficiency in written and oral communication. Works hours that vary, which will likely include nights and weekends, based on time of year, events, and projects. Attends all meetings as requested by supervisors. Performs other duties as assigned by supervisors. WORKING ENVIRONMENT: The work area is well lighted, ventilated, and heated. Occasionally work outdoors where there is a potential to be exposed to various weather conditions. PHYSICAL DEMANDS: Work is performed both inside and outside and requires the physical and mental ability to operate a motor vehicle, commercial kitchen appliances, and computer. Work also requires standing for longs periods of time, some heavy lifting, and the ability to climb, bend, twist, stand, and sit while performing various job duties. Must be able to routinely lift and carry fifty pounds of weight without assistance. #J-18808-Ljbffr