Sous Chef Fulltime Swing/Grave

FUNCTION:

Oversee food preparation, safe food handling practices, production, storage, and service to ensure the highest food quality preparation and presentation.
 

RESPONSIBILITIES:

1. Ensure excellent quality and presentation of food, food portion control, adhere to recipes and timeliness of food production. 
2. Create, implement, and present new menu items for Chef approval.
3. Ensure proper rotation of food products, proper food storage and maintain appropriate inventory levels. 
4. Ensure basic soups, stews and sauces are prepared per Nugget recipes.
5. Assist in the preparation and carving of meats and difficult dishes as necessary.
6. Train and assist staff on the proper sanitation and maintenance of kitchen equipment and tools. 
7. Assist with kitchen operations, food preparation and controlling labor costs. 
8. Coach and train new and existing kitchen staff team members.
9. Write and deliver team member appraisals and counseling notices as appropriate.
10. Prepare and post team member schedules in a timely and efficient manner as appropriate. 
11. Using the Nugget’s system of recognition, recognize team members who are going “above and beyond.”
12. Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations.
13. Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike. 
14. Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager.  
15. Always maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same.
16. Regular predictable attendance is required.
17. Other duties and responsibilities as assigned.

REPORTING RELATIONSHIP:   Room Chef

MINIMUM REQUIREMENTS:

Must be at least 21 years of age. 

Full understanding of various cooking methods, ingredients, equipment, and procedures. 

EDUCATION LEVEL:

High School diploma or equivalent is required. 

LANGUAGE:

Effectively communicate with others both verbally and in written form using the English language. 

EXPERIENCE:

Minimum of 3 years’ experience in a full-service establishment having multiple food outlets. 

SPECIAL SKILLS:

Advanced knife skills.

LICENSE/CERTIFICATION:

Serv Safe Food Handling Certification required. 

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

Ability to walk, stand, or sit for long periods of time.

Ability to lift, and move product up to 50 lbs.

Fine finger manipulation. 

Work environment may include smoke and variable temperature, lighting, and noise levels.

Work may be performed indoors and outdoors during special events.