SOUS CHEF

Overview

SUMMARY:   Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food.  Reports to the Chef and assumes responsibility for the kitchen in absence of Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES:  Primary duties and responsibilities include, but are not limited to the following.

• Adheres to and embraces company Food & Beverage mandated menu and purchasing programs.
• In the absence of the Chef, plans, supervises and executes all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up.
• Estimates food consumption and assists with making purchases as appropriate from the company-specified food program.
• Partners with Chef or General Manager to address and resolve disciplinary issues as appropriate.
• Fosters a team work environment.
• In the absence of the Chef, supervises cooks and oversees the preparation, portioning, garnishing and storage of food.
• Assists in cooking and preparing food as necessary.
• Maintains kitchen and storage facilities in sanitary condition.
• Ensures that product quality, freshness and presentation always meet company standards.
• Assists Chef with managing all kitchen equipment maintenance as well as local                    Department of Health (DOH) regulations by conducting sanitation audits. Reports critical issues to General Manager.
• Proactively ensures that a clean, safe environment is maintained at all times.
• Must be able to coordinate staff and resources in a high volume environment.
• Must become certified in the company specified alcohol service program within 14 days of employment and the company specified food safety program within 30 days of employment.
• Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.
• Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES:  Lead Cook(s), Cook(s), Dishwasher(s), Runner(s)

QUALIFICATIONS: Sous Chefs possess a highly developed sense of customer service and interpersonal skills including high integrity, respect for all individuals (customers, vendors, and employees), solid communication skills, strong critical and analytical thinking skills, and appreciation of diversity (thought, ethnic, gender, etc.).  Thorough working knowledge of POS register systems; experience utilizing word-processing, spreadsheets, inventory, internet and related PC based systems. Basic business math and accounting skills, and strong analytical/decision-making skills.

Sous Chefs must be strong team players and people developers, possess a high level of profit and loss capability, and strong organizational skills and attention to detail.

EDUCATION AND/OR EXPERIENCE:  Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required.  Experience preparing catered events and presenting foods for special events desirable.  Relevant experience or equivalent combination of education and experience is also acceptable.

Current ServSafe certification required. 

WORK ENVIRONMENT/PHYSICAL DEMANDS: Bowling center environment where you will walk, bend and stand for periods of time, and may be asked to occasionally lift objects with some assistance. The noise level is typical for bowling.