Sous Chef

Summary Experienced culinary management position in the culinary department, responsible for the directing of preparation and service of all foods produced in the culinary area. Directing and assisting in operating of the kitchen. Responsible for the accurate accounting, inventorying and COS of the culinary operation. Essential Duties and Responsibilities Advanced knife skills, able to perform specific cuts as assigned Advanced understanding of cooking techniques ranging from cold food production to hot food production. Advanced knowledge and understanding of cooking equipment and the operation of each piece and food products that are cooked by each item. Responsible to complete and submit food requisitions Assists in the development of new menu items Develops production lists based on pars of the outlet Follows recipes according to set standards Follows plating and panning specifications to ensure food consistency Gives and assists in directives assigned to kitchen staff Ensures that assigned production is complete in a timely manner Assigns production lists and understands culinary terms Maintain a clean and sanitary work station Assist in all areas of the kitchen Understanding of proper rotation of stock (FIFO) Proper food storage and food safety procedures followed Must be Serv Safe certified Ability to work weekends, nights, holidays and be flexible in scheduling Be courteous and gracious to our resort guests when in front of the guests Qualifications 3-5 years of experience in a professional operating kitchen Ability to lead culinary staff Ability to read analyze and interpret general business forms, documents, such as safety rules, recipe cards, production lists, storeroom requisitions, product guides, general equipment, operating guides, ability to read kitchen tickets, ability to effectively communicate with other front line team members and FOH staff. Ability to add, subtract, multiply and divide in all units of measure Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with opportunities and issues that may arise in a culinary area Ability to manage inventories and cost controls Ability to schedule and manage multiple outlet labor force Physical Demands Stand, walk, use hands to finger, handle or feel, reach with hands and arms, bend and stoop Communicate on a regular basis Hear commands and directives given by supervisor Sit, climb, balance, stoop, kneel, crouch or crawl Lift or move items weighing in range of 10 lbs to 50 lbs at a time Work Environment Team member will be exposed to wet and/or humid conditions High heat on cooking line Cool to cold temperatures in walk in cooler and freezer Outside weather conditions Moving mechanical parts Toxic or caustic chemicals Moderate noise level in the work environment The above duties are not all inclusive, they are general duties expected of the position. Management reserve the right to assign other duties as needed for the orderly operation of the department and/or the Culinary Division. #J-18808-Ljbffr District 24