Sous Chef

• Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Ensures that all dishes are prepared according to the recipe and quality standards.
• The majority of each day is to be dedicated to management and supervisory duties.
• Adheres to established control procedures for cost and quality such as daily food par lists for each station, par levels on inventories, standardized recipes, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Assists Executive Chef with the ordering of all food products and scheduling.
• Collaborate with Executive Culinary team to develop new dishes, menus and daily specials.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs and assigns duties to associates for efficient operation of kitchen.
• Ensures proper receiving, storage (including temperature checks) and rotations of food products so as to comply with health department regulations.
• Assists management in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.

Qualifications:

• Culinary Degree or Equivalent.
• Proven experience in kitchen Management role.
• Strong leadership and communication skills.
• Ability to work in a fast-paced environment.

Physical Demands:

• Frequently stands and walks; uses hands, talks and hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits or stoops, kneels, crawls or crouches. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Key Computer Skills:

• Inventory Management- Proficient in using inventory tracking systems, to monitor stock levels, place daily orders with vendors and manage food costs.
• Scheduling Software- Ability to use scheduling tool- Hot Schedules/UKG to manage staff shifts, monitor attendance, timecard management.
• Basic Office Applications: Proficiency in word processing and spreadsheet software, i.e. Microsoft Office, Google Workplace, for documentation, menu planning and budgeting.

Salary : $67,000 - $72,000