Sous Chef

Sous Chef Responsibilities Control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Uphold consistent product and service standards of the highest quality. Control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. Train employees, as assigned, in an ongoing basis. Lead by example to other team members and mentor new staff. Sous Chef Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. 1-2 years’ experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Sous Chef position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area. #J-18808-Ljbffr Live! Hospitality & Entertainment