Sous Chef

Sous ChefWe are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.JOB DESCRIPTIONThe Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. MUST HAVE BANQUET EXPERIENCEJOB RESPONSIBILITIESParticipate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategiesCreate a positive environment for employees that is aligned with the company culture through constant communication and reinforcementDeliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintainedProvide employees with the tools and environment they need to be successfulDevelop and implement strategies and practices that support employee engagementSous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trendsCoordinate service with restaurant and banquet operationsManage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary teamEnsure that proper sanitation practices are followed, including HACCP logs, and Time and Temp LogsEnsure that stations are set up properly in time for serviceEnsure that food is properly covered, dated, stored, and rotatedEnsure the correct temperature of both stored and prepared foodsTaste all food items for quality purpose before service beginsUse food preparation tools in accordance with manufacturer's instructionsClose the kitchen correctly and follow the closing checklist for kitchen stationsMaintain an organized and sanitized work area at all timesMake sure all storage areas are tidy and all products are stored appropriatelyUse safe and hygienic food handling practices at all timesReport any unforeseen circumstances, maintenance needs or faulty equipmentFollow all company safety and security policies and proceduresReport accidents, injuries, and unsafe work conditionsDevelop and maintain strong working relationships with others and create a fun, positive, and creative work environmentComply with quality assurance expectations and standardsPerforms other duties as assigned, requested or deemed necessary by managementHelp conduct monthly inventories and have completed on timeJOB QUALIFICATIONSHigh School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishmentDegree from recognized culinary institution preferredAbility to read, write, convert measurements and follow a recipeServSafe CertifiedLocation - Origin LexingtonReq Number - FOO-26-00295