Sous Chef

Description

SOUS CHEF

DEPARTMENT:  Food & Beverage

REPORTS TO: Executive Chef 

DIRECTS: Line Level Culinary & Stewarding

STATUS: Exempt 

SUMMARY: Performs advanced food preparation in a fine dining restaurant along with supervision of kitchen staff. 

SOUS CHEF RESPONSIBILITIES: 

Responsible for the entire operation of the kitchen in absence of the Executive Chef including: 

· Providing management and support to the kitchen staff, ensuring efficiency in the daily operation. 

· Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property. 

· Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards. 

· Troubleshooting unexpected or unusual situations in the kitchen. 

· Food cost control and inventory. 

· Discussing daily food cost reports with key kitchen and F&B staff. 

· Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards. 

· Coordinating with support departments for acquisition of needed goods and services. 

· Ensure sufficient staffing levels are scheduled to accommodate business demands. 

· Following and enforcing all applicable safety procedures specified for kitchen and food services areas. 

· Maintaining a high level of cleanliness in the kitchen facilities. 

· Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. 

· Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly defined goals and objectives. 

· As part of the management team, displaying an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. 

· Accepting projects and responsibilities as assigned by the Executive Chef and completes in a timely manner. 

· Remain appropriately groomed per company grooming standards and wearing the uniform provided. 

· Assist with Banquet Events and food preparation for Banquet Events

· Assist Chef on creation of new food and dessert concepts

· Kitchen will be managed in a professional manner

· Assist in ordering and keeping inventory of food

· Manage food quality

· Assist behind the line or in work a station during an absence of a team member

STEWARDING RESPONSIBILITIES: 

· Providing management and support to the stewarding staff, ensuring efficiency in the daily operation. 

· Training, developing, and motivating staff to meet and exceed established stewarding standards on a consistent basis.

· Lead the stewarding team in all aspects of the department and ensure standards are followed by all associates

· Ensure staffing levels are scheduled to accommodate business demands.

· Maintains the cleanliness of the storage areas, tools, equipment, carts, floors, vents and other areas/items 

· Review all banquet event orders to ensure proper set-up is in place (including amount of dishware needed for event)

· Ensure all breakages and chipped items are taken out of circulation and inventoried

· Ensure all equipment is in working order and report any items in need of repair

· Assist in keeping inventory of all dishware for all food and beverage departments

· Follow department policies, procedures and service standards

· Ensure the cleanliness of refuse, trash containers, loading dock and grease trap are maintained 

· Maintain a clean and safe work environment

· Other duties as assigned by Executive Chef

QUALIFICATIONS: 

· Must possess basic reading, writing, mathematical, and computer skills. 

· Ability to read and follow recipes 

· At least 2 years high-volume cooking experience with extensive knowledge in fine dining restaurant service. 

· Food safety knowledge 

· Strong interpersonal and communication skills involved in culinary training. 

· Ability to be a self-starter with strong organizational skills 

· Knowledge of the Back of House operations and ability to supervise others. 

PHYSICAL DEMANDS: 

While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. 

The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25-50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. 

WORK ENVIRONMENT: 

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud. 

REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 

Closed toe, non-canvas and non-skid soled shoes.