Job Description

Job Summary

The Sous Chef is responsible for the daily operations of the Food & Beverage in the outlets. Coordinates, plans and supervises the production, preparation and presentation of food to ensure a consistent, high quality product is produced in a safe, sanitary work environment. 

Job Duties

• Supervises the production, preparation and presentation of all food as assigned by the Executive Chef to ensure that a quality, consistent product is produced. 
• Supervises and assists staff in the production and preparation areas of the kitchen. 
• Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy and sanitary work environment. 
• Monitors and controls all labor and food costs through scheduling, training, and supervising the production of food to ensure budgets are met while quality is maintained. 
• Assists in creating and planning menus and daily specials. 

Note: May be assigned other duties by supervisor or Manager

Education and Experience

• 1 - 2 years of post-high school education 
• 3 - 4 years of related culinary experience 
• Supervisory experience 

Skills & Abilities

• Advanced knowledge of the principles and practices within the food profession 
• Excellent time management and organizational skills 
• Excellent verbal and written communication skills 
• Ability to pay close attention to detail 
• Ability to work in a fast-paced environment 
• Ability to work a flexible schedule that includes evenings, weekends, and holidays 

Physical Requirements

• Ability to stand and move about kitchen for extended periods, walk, sit, kneel, talk, hear, grasp, and perform repetitive motions.
• Ability to push, pull, list, carry or otherwise move objects throughout course of shift, including food products and small equipment.

EEO and ADA Statements

The Darcy is an Equal Opportunity Employer, committed to maintaining a diverse workforce and an inclusive culture.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

Source: Hospitality Online