POSITION SUMMARY:

The Sous Chef is a part of the kitchen management team and is responsible for food preparation on all shifts for the Food and Beverage department. The Sous Chef will also ensure all kitchen staff maintain excellent standards in food preparation and customer service. The Sous Chef will work with and report directly to the Executive Chef.

JOB RESPONSIBILITIES:

• Maintain department objectives, standards, guidelines and budget to ensure proper management of department.
• Monitor food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget.
• Hire, train, motivate, evaluate and supervise staff to ensure that employees receive adequate guidance and resources to accomplish established objectives.
• Responsible for maintaining and supervising kitchen staff including preparing coaching action plans, tracking attendance points, accommodating PTO and adjusting schedules and other supervisory duties.
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency per standards.
• Assist in developing menu changes to ensure variety and food quality.
• Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
• Must be able to effectively communicate with other including the public in the case of an issue with meal presentation, taste or quality.
• Must be willing and able to fill in where needed in the kitchen on the line or in prep.
• Other duties as assigned.

JOB QUALIFICATIONS:

• Must have a minimum of five years of progressive experience in food preparation OR a culinary arts degree with at least three years of progressive experience in food preparation OR an accredited apprenticeship plus four years of progressive food preparation experience.
• Must have supervisory/management experience.
• Must have demonstrated knowledge of and ability to prepare all required recipes and mother sauces and have the ability to execute those recipes to the set standards and quality.
• Must be able to effectively communicate and work with front of the house operations in a professional and respectful manner.
• Must have exceptional guest service skills and standards.
• Demonstrated administrative skills including ability to issues coaching/discipline actions, create schedules and maintain efficient staffing levels.
• Computer experience is required.
• Experience with supervisory duties including budgeting, food cost control, inventory and ordering are required.
• Must have a thorough knowledge of all kitchen operations.