What are the responsibilities and job description for the Sous Chef position at The Shelby?
The Shelby is now hiring a Sous Chef! We are looking for a talented individual who takes pride in their work. We are passionate about the quality of the food we serve at The Shelby! Work in a busy restaurant with a talented team! Competitive salary and benefits offered! Interested candidates must have culinary experience!
Job Type: Full-time
The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will:
• help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up
• to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the
• Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is
• responsible for staff scheduling and discipline, when necessary.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
1. Prepares food to specifications before and during operations.
2. Properly measures and portions all food items. Complies with all portion sizes, quality standards,
3. department rules, policies and procedures.
4. Cooks all food to Proper specifications in a timely manner.
5. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans,
6. warmers, steamers, grills, ovens, etc.
7. Ensures proper food temperatures are maintained and food is stored correctly.
8. Ensures freshness and quality of all menu items.
9. Packages all products to proper specifications.
10. Performs opening, closing and side work duties as instructed and according proper guidelines.
11. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
12. Follows and upholds all health codes and sanitation regulations.
13. Sets up and operates kitchen equipment.
14. Uses waste control guidelines and records all waste on spoilage sheet.
15. Ability to work varied hours/days,
REASONING ABILITY/COGNITIVE SKILLS (includes but not limited to following)
1. Ability to apply common sense understanding to carry out instructions furnished in written, oral,
or diagram form; ability to remember previously learned material such as specifics, criteria,
techniques, principles, and procedures; ability to grasp and interpret the meaning of material;
ability to use learned material in new and concrete situations; ability to break down material into
its component parts so that its organizational structure can be understood; ability to recognize
casual relationships, discriminate between behavior mechanisms, and identify elements that are
relevant to the validation of a judgment; ability to put parts together to form a new whole or
proposed set of operations; ability to relate ideas and formulate hypotheses; ability to judge the
value of material for a given purpose on the basis of consistency, logical accuracy, and
comparison to standards; ability to appraise judgments involved in the selection of a course of
action; ability to identify choices and potential outcomes, determine importance of outcomes,
combine information to prioritize options and make decision based on best and most important
choice.
2. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple
tasks, events and stimulus may occur simultaneously.
3. Ability to define problems, collect data, establish facts and draw valid conclusions.
4. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CONCLUSION
The above statements are intended to describe the general nature and level of work being performed by
the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills
required of personnel so classified.