What are the responsibilities and job description for the Sous Chef position at Florida Monster Chef?
Job Summary
- Works with the Executive Chef to oversees all culinary activities, including the preparation and cooking of meals, planning and pricing menu items, ordering supplies, and supervising kitchen team members.
General Accountabilities
- Check the quality of raw or cooked food to ensure that health and safety standards are met.
- Check the quantity and quality of received products.
- Order food or other supplies needed to ensure efficient operation.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Demonstrate new cooking techniques or equipment to team.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Determine how food should be presented and create decorative food displays.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Monitors and improves food and labor cost systems.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Interview potential kitchen candidates, such as cooks and other kitchen workers.
- Conducts inventory per company policy.
- Completes line-checks to ensure all stations are stocked with quality food equipment.
- Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen area.
- Monitor sanitation practices to ensure that team members follow regulations and appropriate safety and sanitation standards.
- Work with Executive Chef to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of customers.
- Works directly with Event Sales Manager in preparation for planned events.
- Collaborate with leadership to assign prices to menu items, based on ingredients, labor, and overhead costs.
- Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
- The company reserves the right to add or change duties at any time.
Job Qualifications
- Must represent Vines Mission, Vision and Values
- Must be at least 18 years old
- A minimum of 3-years’ experience managing a scratch kitchen, with lunch and brunch menu development
- Experience leading a team of 8 to 20 people
- Upscale or Fine Dining environment and/or Culinary Degree is PREFERRED
- A passion for cooking, teaching and developing talent!
- Hard-working and a team player
- Knowledge of safety, sanitation and food handling procedures
- Ability to work calmly and effectively under pressure
- Ability to work flexible shifts and schedules, inclusive of weekends and holidays
- Ability to communicate clearly with managers and team members
Skills
- Excellent verbal and written communication
- Service orientation
- Management of personnel resources
- Social perceptiveness
- Critical thinking
- Judgment and decision making
- Complex problem solving
- Time management
Physical Demands
- Ability to stand and walk for up to 10 hours per day
- Ability to lift and carry up to 50 pounds
- Ability to exert fast-paced mobility for periods of up to 6 hours in length
- Ability to work 50-55 hours per week
- Ability to work within the following conditions: wet floors, temperature extremes, and loud noise
- Ability to perform essential functions to Vines Grille and Wine Bar standards and with reasonable accommodation