Sous Chef de Cuisine

Sous Chef De Cuisine, Garden Bistro

The Sous Chef de Cuisine is to lead our signature restaurant Garden Bistro and oversee multiple areas of the culinary department production. This leadership role is critical in ensuring the delivery of exceptional culinary experiences for our guests while maintaining the highest standards of quality, creativity, and efficiency.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Culinary Operations Leadership: Manage all aspects of food production, including menu planning, preparation, execution, and presentation, ensuring consistency and excellence.
• Menu Development: Collaborate with the Executive Chef to design innovative, seasonal, and guest-focused menus tailored to each restaurant concept and assist in banquets as necessary.
• Team Supervision: Lead, train, and mentor kitchen staff, fostering a positive and professional environment. Schedule and assign duties to ensure smooth operations and effective teamwork.
• Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular tastings and quality checks to meet and exceed guest expectations.
• Inventory and Cost Management: Oversee food inventory, order supplies, and manage costs while minimizing waste. Ensure adherence to budgetary guidelines and cost-control measures.
• Health and Safety Compliance: Enforce proper sanitation and food safety practices in compliance with local health regulations and company policies. Maintain a clean, organized, and safe kitchen environment.
• Event Collaboration: Work closely with the Executive Chef to ensure seamless communication and execution of any and all restaurants, including special dietary accommodations.
• Continuous Improvement: Stay updated on culinary trends and techniques, integrating them into banquet offerings to enhance the guest experience.
• Complete appropriate trainings listed on the human resources Training Matrix.
• Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources.
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

Competencies

• Minimum of 3 years of culinary experience, with at least 2 years in a leadership role focused on banquet or high-volume production.
• Formal culinary education or equivalent experience required.
• Strong leadership and organizational skills, with the ability to manage multiple priorities in a fast-paced environment.
• Expertise in large-scale food production and plating, with a focus on consistency and efficiency.
• Knowledge of food safety regulations and best practices.
• Exceptional creativity and passion for culinary arts.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.

Supervisory Responsibilities

Directly supervises six to twelve non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education and/or Experience

Bachelor's degree (B. A.) from four-year college or university; or three to five years related experience and/or training; or equivalent combination of education and experience.