Description

SUMMARY: The Sous Chef is responsible for assisting the Executive Chef on the day-to-day culinary operations. Functions include assistance with menu creation, food purchasing, staff management, and maintenance of quality standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Performs all levels of cooking including food preparation, ensuring the highest quality meals are curated for our guests
• Oversees breakfast, lunch, and dinner services to ensure food is timed correctly and kitchen is running effectively
• Assist and oversee the training and progression of new and current kitchen staff
• Oversees portion control, ensures all meals are cooked to temperature and all recipes are followed as instructed
• Inspect stations and equipment on a regular basis to ensure that areas are kept clean, sanitary and in operating order
• Executes banquet and wedding events ranging from 100-500 attendees
• Assume the role as Executive Chef in his or her absence
• Assist with staff scheduling, monitors employee productivity and meal breaks
• Guarantee food service sanitation standards are met including food being temped correctly and items are labeled accurately
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Perform other related duties as requested by the supervisor

Qualifications

EDUCATION AND/OR EXPERIENCE:

• Minimum 4 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
• Culinary graduate preferred
• High school or GED graduate

LANGUAGE SKILLS:

• Ability to read, comprehend and provide instructions in English, both written and verbal
• Bi-lingual in Spanish preferred

COMPUTER SKILLS:

• Proficient in Outlook and Internet applications

CERTIFICATES & LICENSES:

• Food Handling Certification
• Must provide valid document(s) to work in the US