Summary:

The Sous Chef isresponsible for assisting the Chef de Cuisine and Senior Sous Chef in operatinga cost effective, clean, and safe kitchen while meeting or exceeding foodquality and speed of service requirements. In the Senior Sous Chef’s absence,the Sous Chef is directly responsible for all kitchen operations, management ofthe team and responsible for the overall quality of the food production.

 What you’ll do:

· Work vigorously toimprove the restaurant using quality management systems.

· Support seniorleadership by developing and assuming basic management responsibilities.

· Assume the role ofliaison between all departments within the culinary division and all departments.

· Visually inspect,select and use only the freshest fruits, vegetables, meats, fish, and otherfood products of the highest standard in the preparation of all.

· Train, supervise andwork with all cooks in order to consistently prepare, cook and present foodaccording to hotel and restaurant standard recipes.

· Supervises all foodpreparation and presentation to ensure quality, sanitary cooking conditions,and only accepts the appropriate way to safe food handling.

· Participate in actualfood preparation, produce food, taste and expedite during peak meal periods asneeded.

· Ensure proper safetyand sanitation of all kitchen facilities and equipment.

· Supervise dailycleaning of walk-in and reach-in boxes for safety reasons.

· Schedule culinarystaff so that proper coverage including maintaining vacation schedule forproper staffing while keeping payroll costs in line. Adhere to controlprocedures for cost and quality.

· Report any equipmentin need of repair to corporate chef and engineering for service.

· Oversees and organizeskitchen ingredients to ensure a first-in, first-out food rotation system andverifies all food products are properly dated and organized for qualityassurance.

· Ensure properreceiving, storage (including temperature setting) and rotation of foodproducts to comply with health department regulations.

· Reports to Chef DeCuisine daily on issues related to food, equipment or staffing.

· Perform administrativeoffice work directly related to the management or general business operations.

· Employees must alwaysbe attentive, friendly, helpful and courteous to all guests, managers andfellow employees.

· Must work flexibleshifts, days and hours based on business needs.

· Supervise and coverall stations based on business needs.

· Performs other tasksas assigned by management

What we’re looking for:

· Requires goodcommunication skills, both verbal and written, must be able to speak, read andwrite English.

· Be a role model forthe remainder of the Team with regards to attendance, following all house rulesand always maintain a positive attitude.

· Must possess basiccomputational ability and possess basic computer skills.

· Thorough workingknowledge of hot and cold food preparation.

· Basic mathematicalskills necessary to understand recipes, measurements, requisition amounts andportion sizes.

· Good working knowledgeof accepted sanitation standards and applicable health codes.

· Working knowledge offederal, state, and local laws governing equal employment opportunity and civilrights, occupational safety and health.

· Attend and participatein all scheduled meetings and training sessions.

· Follow all companypolicies and procedures including proper timekeeping and emergency and safetyprocedures.

Qualifications:

· High school orequivalent education required.

· Culinary orApprenticeship program preferred

· Prior experience as asous chef in resort/hotel/free-standing restaurant

· Minimum (2) years ofindustry experience in a supervisory role in an established and recognizedservice establishment.

· Extensive knowledge infood prep, safety and handling.

· Knowledge of multiplefood types, regions, and ingredients

· Abilityto obtain and/or maintain any government required licenses, certificates orpermits must be “SERV Safe Certified” by the State of Florida.

Other Requirements:

The physical demands described here arerepresentative of those that must be met by an employee to successfully performthe essential functions of this job. Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions.

· Most work tasks areperformed indoors. Temperature generally is moderate and controlled by hoteland restaurant environmental systems; however, must be able to work in extremetemperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one houror more.

· Must be able to workin outdoor elements such as precipitation and wind and with minimalventilation, and small/enclosed spaces.

· Must be able to sit ata desk to preform administrative duties. Walking and standing are required therest of the working day. Length of timeof these tasks may vary from day to day and task to task.

· Ability to physicallyhandle knives, pots, mirrors, or other display items as well as grasp, lift andcarry same from shelves and otherwise transport up to 50 pounds to every areaof the kitchen.

· Ability to performcutting skills on work surfaces, topped with cutting boards, 3 to 4 feet inheight (banquet kitchen, prep kitchen, bake shop, etc.).

· Proper usage andhandling of various kitchen machinery to include slicers, buffalo chopper,grinders, mixers, and other kitchen related equipment.

· Ability to physicallyself-demonstrate culinary techniques, i.e., cutting, cooking principles, platepresentation, safety and sanitation practices.

· Ability to create,build, handle, and dismantle displays up to 8 feet high, including icecarvings.

· Be subject tonoise. There is sufficient noise tocause the worker to shout in order to be heard above the ambient noise level.

· Must be able to exertwell-paced ability in limited space and to reach other locations of the hotelon a timely basis.

· Must be able to liftup to 30 lbs. on a regular and continuing basis.

· Must be able to pushand pull carts and equipment weighing up to 250 lbs. occasionally.

· Must be able to bend,stoop, squat and stretch to fulfill cleaning tasks occasionally.

· Requires grasping,writing, standing, sitting, walking, repetitive motions, bending, climbing,listening and hearing ability and visual acuity.

· Talking and hearingoccur continuously in the process of communicating with guests, supervisors andsubordinates.

· Vision occurscontinuously with the most common visual functions being those of near andcolor vision and depth perception.

· Requires manualdexterity to use and operate all necessary equipment.

· Must have fingerdexterity to be able to operate office equipment such as computers, printers,multi-line touch tone phone, filing cabinets, photocopiers, dolly and otheroffice equipment as needed. Assessingthe accuracy, neatness and thoroughness of the work assigned.

The above job description is intended to describe thegeneral content of and requirements for the performance of this job. It is notto be construed as an exhaustive statement of duties, responsibilities, orphysical requirements. Nothing in this job description restrictsmanagement’s right to assign or reassign duties and responsibilities to thisjob at any time. Furthermore, INK 477 LLC., employs all individuals at will andas such there is not any guarantee or contract for any term and or condition ofemployment.