Sous Chef

Assists the Executive chef in managing a team of culinary employees to provide a fine dining experience for guests. Ensure that all food products produced and served adhere to standard of quality and are within established food and labor cost parameters. Reports to: Executive chef Duties and Responsibilities: Maintain cleanliness in compliance with company standards and Health Department guidelines. Responsible for maintaining daily/weekly logs Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance Assist Executive Chef, cooks, and helpers wherever required to ensure optimum service to guests Produce production list to ensure efficient execution of service Create and maintain staff schedule and requests Maintain an exceptional menu knowledge and attention to detail with plate presentation Prepare both hot and cold items and demonstrate a variety of cooking techniques Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques Read, measure and execute recipes Maintain and strictly abide by State sanitation/Health regulations and Restaurant requirements Maintain complete knowledge of correct maintenance and use of equipment Maintain complete knowledge of and comply with all departmental policies/service procedures/standards Maintain supervisory role in the absence of the Executive Chef Skillfully and knowledgably work all kitchen stations Conduct training for cooks, and dishwashers on job responsibilities Ensure food quality is superior and take action to correct any irregularities Work as a team assisting all guest’s and employee’s needs and inquiries Effectively communicate with management, chefs. and service staff in order to fulfill and address any issues or needs requested by guests and or other employees Work on line during service and assist wherever needed, as necessary. Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Physical Requirements Ability to stand and walk during 6 to 8 hour shifts. Ability to reach, bend, stoop, and wipe. Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers. Ability to work in an environment that is subject to varying levels of heat and noise. Ability to work in a high-pressure environment Training & Experience: 5 years of food and beverage experience in a similar environment Advanced knowledge of knives and knife skills Advanced knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryo-vac machine, small wares equipment Advanced knowledge of health, safety and sanitation procedures #J-18808-Ljbffr Ingomar Club