Description

POSITION SUMMARY:

The Sous Chef comes with a great deal of responsibility. Reporting directly to the Executive Chef, the Sous Chef will quickly amass an in-depth familiarity with the kitchen’s operations so that they may fill in for the executive chef when needed and assist them in resolving any problems that may arise on the job. A Sous chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor junior chefs. The Sous Chef reports directly to the Executive Chef.

ESSENTIAL JOB DUTIES:

• The Sous Chef is responsible for planning and directing food preparation in a kitchen.
• Supervision of kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice
• The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
• The Sous Chef may be responsible for staff scheduling and, depending on the establishment, may even have a hand in apprenticeship development schemes as well.
• A portion of a Sous Chef’s dutiesare administrative and may take up a quarter of his or her work hours.
• Prepares daily production list
• Assist the Executive Chef with preparation of banquets and special events.
• Ensures that all stations remain stocked before and during the meal period
• Verifies that kitchen staff follows all recipes, portion servings and presentation of food correctly
• Keeps kitchen, dish and storage areas clean and organized
• Knowledge of and practices food safety and ServSafe certified
• Places food and supply orders as directed
• Receives product by verifying invoices and freshness of merchandise
• Assists in hiring and training employees to company standards
• Sets excellent customer service and work examples
• Actively participates as a member of the management team
• Manages staffing levels throughout the shift
• Oversees kitchen labor and food cost to budgetary requirements

Performs additional duties and responsibilities as assigned by the Executive Chef

Qualifications

EDUCATION/EXPERIENCE:

Culinary training is preferred or cooking and production experience. A minimum of 2 years working in a food preparation position.

SKILLS:

Culinary Skills

Microsoft Office Skills

Mathematical Skills

Professional Communication Skills, oral and written.

Must maintain confidentiality.

Must be able to work in a fast paced, high-energy and demanding environment

Organization and Leadership Skills

PHYSICAL/MENTAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is frequently required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to climb or balance, stoop, kneel, or crouch. The employee may occasionally be required to lift more than 25 pounds. The employee must have close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.

MENTAL DEMANDS:

The ability to work in a fast paced environment and exercise good judgment in evaluating situations and taking effective action. Communicate and present ideas effectively and orally.

WORKING CONDITIONS:

Ability to work in a Casino environment, in the midst of noise, smoke, crowded situations, etc. Ability to work with diversified customers, ability to work independently and under customer demands.