Sous Chef

Job Description

Job Description

Summary : This position is responsible for ensuring the supervision, organization, operation, and the creation of producing a quality product for all prepared foods served within all establishments.

Duties and Responsibilities include (but not limited to):

Oversees, trains, and supervises kitchen staff in the preparation of all foods.

• Directly executes food preparations for catering and/or restaurant while monitoring and controlling portion size and par levels.
• Ensures that food products, presentation, and plating are of the highest quality and are prepared to serve in a timely manner.
• Ensures that kitchen activities operate in a timely manner.
• Manages the kitchen team in the Executive/Head Chef’s absence.
• Assist with recruitment and training new kitchen employees to meet restaurant and kitchen standards.
• Creates schedules for kitchen employees.
• Communicates disciplinary issues and reviews with the Executive/Head Chef.
• Helps establish prep standards for the kitchen.
• Assists with the preparation and planning of meal designs.
• Assists Executive/Head Chef with monthly inventories.
• Completes requisitions from food storeroom and walk-ins and advises Head Chef’s daily.
• Reports any immediate engineering repairs to the respective department and follows up with the Executive/Head Chef.
• Follows up on health inspection reports, takes corrective actions when and where necessary.
• Submits ideas for future goals, operational improvements, and personnel management to the Executive/Head Chef.
• Ensures workstation areas are kept clean and sanitized following safety and sanitation policies and processes of the company.
• Complies with nutrition, sanitation regulations and safety standards.
• Performs all other duties as assigned by employer.

Education:

Minimum requirement: High School Diploma

Culinary School Diploma or Apprentice Program Graduate preferred.

Food Certification Required

Experience: Minimum 2 - 5 years’ experience in fine dining/restaurant or catering preparations.

Skills: Self-starting leader with the ability to manage staff with clear and concise directions to motivate and train. Have a high commitment for quality and job satisfaction, excellent oral and written communication skills, must be organized and able to multi- task. Able to work in a fast-paced environment with accuracy in executing assigned tasks from the direction of the Executive/Head Chef without hesitation. Must possess strong knowledge of cooking practice, including handling knives, using commercial kitchen equipment, and ensuring safety of food. Can demonstrate continual improvement toward job development through increased skills and job knowledge.

Physical Requirements: Must have the ability to work while on your feet for ten plus hours at a stretch, standing for prolonged periods. Position requires the ability to lift 50 lbs., cans, and other bulk food items on a regular basis. Manual dexterity is required with the ability to bend, twist, stoop to retrieve from lower shelves and the ability to reach or climb to retrieve inventory.

Benefits:

• 40l(K)
• Health Insurance
• Paid Sick
• Paid Vacation
• Free Parking