What are the responsibilities and job description for the Sous Chef position at Detroit Athletic Club?
Job Summary:
Assist the Chefs in supervising food production and personnel for all food outlets, banquet events and other functions of the club. Assist with food production tasks as needed and assure that quality and cost standards are consistently attained.
Primary duties and responsibilities:
Prepare or directly supervise kitchen staff responsible for the daily preparation of food for all à la carte, banquet, and club events.
- Assist the Executive chef with pricing, cost controls, requisitioning of foods needed for production
- Assumes complete control of kitchen in absence of Executive chefs and Banquet Chef.
- Assist the Executive chef with supervision and training of employees, sanitation and safety, menu planning, creating specials and related production activities
- Constantly maintains standards of quality, cost, eye appeal and taste of food.
- Fills out daily shift compliance report to track and report days accomplishments and activities
- Ensures proper staffing for maximum productivity and high standards of quality. Controls food and payroll cost to achieve maximum profitability
- Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
- Personally, works in any station as assigned by the Executive chefs
- Helps plan energy conservation procedures in the kitchen
- Assists in the development of training and providing opportunities for all kitchen staff
- Consults with Dining & Banquet service staff during daily line ups
- Assists in maintaining security of kitchen including equipment, food and supply inventories
- Coordinates buffet presentations
- Supervises, trains, and evaluates kitchen staff
- Has direct input and works with staff scheduling
- Involved in interviewing, hiring, disciplinary and any termination processes with staff
- Checks mis en place before service time and inspects presentation of food items to ensure that quality standards are met
- Report all member/guest complaints to the Chef and assists in resolving complaints
- Monitors kitchen employees to ensure compliance with posted schedules
- Submits ideas for future goals, operational improvements, and personnel management to Executive chef
- Leadership by example, displayed in work and attitude
- Will adhere to the Culinarians Code as a professional standard