Sous Chef

Sous Chef Position Summary The Sous Chef serves as the second in command of the kitchen. The Sous Chef is responsible for assisting the Executive Chef in supervising food production for all food outlets, banquet events, and other functions at Sonny's Place. This position requires night, weekend, and holiday availability. Your Role Prepares or directly supervises kitchen staff responsible for the daily preparation of the food to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production. Assumes complete charge of the kitchen in the absence of the Executive Chef. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, etc. Consistently maintains standards of food quality, such as appeal, quality, and flavor of the food. Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment. Prepares reports, schedules, and cost menus, and performs other administrative duties as assigned by the Executive Chef. Works in any station assigned by the Executive Chef. Helps plan energy conservation procedures in the kitchen. Assists in the development of training and other professional development opportunities for kitchen staff. Consults dining service personnel during daily line‑ups. Assists in food procurement, delivery, storage, and issuing of food items. Coordinates buffet presentations. Reports all guest complaints to the Chef and assists in resolving complaints. Maintains reasonable, regular, and punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), the Family Medical Leave Act (FMLA), and other federal, state, and local standards. Adapts to changing duties, as required, based on business needs. Your Skills Proven experience in a kitchen management role In-depth knowledge of food and beverage industry trends and best practices Banquet experience Financial acumen and budget management skills. Excellent interpersonal, written, and communication skills. Strong leadership skills Familiarity with relevant technology and point‑of‑sale systems. Ability to work in a fast‑paced environment. Demonstrates a strong work ethic. Desirable requirements Must be able to stand and walk for extended periods in varied weather conditions, including heat, cold, and rain. Have a good attitude and participate as a member of the team. Must be able to work nights, weekends, and holidays. Managerial experience in a family entertainment center and/or food and beverage setting preferred. Physical Demands Listed below are key points regarding the job's environmental demands and work environment. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. Required to use motor coordination with finger dexterity (such as keyboarding, machine operation, etc.), most of the workday. Required to exert physical effort in handling objects more or less than 30 pounds. Required to stand/walk for extended periods. Clarity of vision. Sonny's Place, LLC EEO Statement: The Company is committed to and supports equal employment opportunity and affirmative action to all employees and applicants. Equal employment opportunity means equal treatment of employees and applicants without regard to the following legally protected characteristics: race, color, religion, creed, sex (gender identity), pregnancy (including childbirth and related medical conditions), sexual orientation, marital status, national origin, ancestry, age, medical condition, genetic information (including characteristics and testing), veteran status, physical or mental disability status or any other legally protected status. #J-18808-Ljbffr Sonny’s Place