SOUS CHEF

JOB RESPONSIBILITIES:

• Assist the Exec Chef in the daily operation of the kitchen, along with communicating with the Culinary, Team Cafeteria and Stewarding staff on daily needs, requirements and expectations.
• Coordinate production of Ala Carte foods. Works along with the Exec Chef to ensure quality meets all menu and plating specifications.
• Train, prepare and cook foods hand in hand with the culinary staff to effectively work all hot and cold line stations.
• Assist in the preparation of menu items while maintaining daily work station high cost inventories and par level controls, as well as period end inventories.
• Assign, in detail and outlined by the Restaurant Chef, duties to culinary staff for efficient operation of the kitchen.
• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standards in the preparation of all menu items while keeping food cost in line.
• Effectively communicate with all Food and Beverage staff.
• Ensure that the production and stewarding department maintain the standards set forth by the Local and State Health Department Codes.
• Recommends and documents discipline as applicable.
• Perform all other duties as assigned.
• Promote outstanding customer relations.

EDUCATION: High School Diploma required. Culinary School Degree preferred.

EXPERIENCE: Two (2) to four (4) years of experience preferred

Other:

• Able to lift and carry 50 lbs. frequently.
• Able to stand and walk for 6-8 hours.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.