What are the responsibilities and job description for the Sous Chef position at Leroy Springs & Company INC?
OVERVIEW
The Sous Chef reports to the Executive Chef. This is a position of culinary leadership that is responsible for overseeing all culinary operations in an assisting role with a priority in managing back of house catering operations. This role involves not only the creation and execution of high-quality, customized menus but also the management of kitchen staff, inventory, and compliance with health and safety regulations. The Sous Chef ensures that all food prepared for events meets the highest standards of taste, presentation, and consistency, while also staying within budgetary constraints. The Sous Chef will also support Canteen operations when business allows or is dictated.
KEY FUNCTIONS
Menu Planning and Development
- Custom Menu Creation: Collaborate with the Catering manager and Executive Chef to create custom menus tailored to clients’ preferences, dietary needs, the direction of the catering department, and event themes.
- Recipe Development: Develop and refine recipes, ensuring consistency, flavor balance, and presentation quality by test kitchen products before displaying
- Seasonal and Trend Incorporation: Incorporate seasonal ingredients and current food trends to keep the menu fresh and appealing as directed
Food Preparation Quality Assurance and Cooking
- Supervision: Oversee, and assist all food preparation and cooking, ensuring dishes are made according to recipes and presented attractively.
- Quality Control: Monitor the quality and taste of all dishes before they leave the kitchen, ensuring they meet high standards.
- Efficiency Management: Ensure that food preparation processes are efficient to meet the event timeline and serve guests promptly.
- Consistency: Ensure that all dishes meet the company’s standards for taste, quality, and presentation, regardless of the event size or scope.
- Feedback Incorporation: Collect and analyze client and guest feedback to continuously improve the quality of the food and service.
- Taste Testing: Regularly conduct taste tests to maintain consistency and quality across all menu items.
Team Leadership and Management
- Staff Training: Train kitchen staff on proper cooking techniques, food safety standards, and efficient kitchen practices.
- Task Delegation: Assign duties to kitchen staff, ensuring everyone knows their responsibilities and works cohesively.
- Performance Monitoring: Evaluate the performance of kitchen staff, providing feedback and coaching by using 1 on 1 coaching, corrective action forms, and other LSC resources to ensure growth of staff and documentation.
- Ensure time management and organization are prioritized responding to communication within 24-48 hrs.
- Create a professional environment, build the team and lead by example.
Inventory and Supply Management
- Order Management: Oversee and maintain ordering of food, back-of-house supplies, and assist as needed. Create schedules to properly reflect delivery orders. Ensure all food orders are properly received and organized, storage based on SC DHEC processes and procedures.
- Inventory Control: Manage and organize inventory to ensure all necessary ingredients are available for upcoming events while minimizing waste. Prioritize utilization of common ingredients across all areas of operation.
- Cost Management: Monitor the following costs: food, labor, product loss, and waste. Adjust purchasing strategies to stay within budget without compromising quality and ingredients.
Event Coordination
- Pre-Event Preparation: Coordinate with the Catering Manager and/or Executive Chef to ensure all kitchen-related details are addressed, including special dietary requirements, timelines, and accuracy of guest counts. Create pull lists, prep lists, and next day needs list for direct reporting staff.
- On/Off-Site Management: Oversee and assist with the set-up and operation of the kitchen at the event site, ensuring all equipment is functioning and food is prepared and/or delivered on time.
- Problem Solving: Quickly address any issues that arise during the event, such as equipment malfunctions or last-minute changes to the menu.
Health and Safety Compliance
- Food Safety: Enforce strict food safety and sanitation standards in the kitchen, ensuring compliance with local health regulations.
- Workplace Safety: Implement and maintain safety protocols to protect kitchen staff from injuries and ensure a safe working environment.
- Equipment & Cleaning Management: Ensure that all kitchen equipment is properly maintained, cleaned, and in good working order. Create cleaning and maintain kitchen detail cleaning schedule.
- Food Handling Procedures: Ensure that all food is handled, stored, and prepared properly while working in a clean and organized environment according to food safety standards, cleaning as you go to prevent contamination and foodborne illnesses.
Collaboration with Other Departments
- Coordination with Front-of-House: Work closely with the front-of-house team to ensure smooth service and timely delivery of food during events.
- Communication with Catering Manager: Maintain clear communication with the catering manager to align kitchen operations with overall event logistics.
Budget and Cost Control
- Budget Adherence: Ensure that food and labor costs remain within the established budget by ordering products and promptly creating staff schedules and maintaining high food quality.
- Waste Reduction: Implement strategies and documentation to minimize food waste and maximize the use of ingredients. Work with the Canteen Kitchen manager for cross-utilization
- Report invoice entries promptly and ensure proper ordering from vendors.
THE LSC WAY
Our Culture is a top priority. As part of our commitment to culture, we have written several ‘fundamentals’ called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are:
- Take Ownership
- Look Ahead and Anticipate
- Lead By Example
- Walk in Your Customers Shoes
- Use Data to Make Decisions
- Treasure, Protect, and Promote our Reputation
- Pay Attention to the Details
KNOWLEDGE, SKILLS and ABILITIES
- Culinary Expertise: Must possess advanced culinary skills and a deep understanding of various cuisines, cooking techniques, and food presentation styles relevant to catered events.
- Leadership: Strong leadership and team management abilities are crucial, as the Sous Chef is responsible for staffing, guiding the kitchen staff, and maintaining a positive and productive work environment.
- Creativity: Should be creative in menu design, cost, and be able to innovate with ingredients and presentation to meet and exceed client expectations.
- Organizational Skills: Excellent organizational and time management skills are essential to manage the complexities of catering for multiple events, often simultaneously, placing people in the right places at the right time, and giving clear and direct instructions.
- Attention to Detail: A keen eye and understanding of detail is necessary for high standards of quality, time and event management, and presentation
- Budgeting & Cost Control: must be adept at managing budgets, controlling costs, and optimizing resources to ensure the financial success of the catering kitchen and overall culinary operations.
MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or/ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
- 4 Years of leadership experience in the hospitality industry
- ServSafe Food Handler Certification; We will provide training for certifications
- ServSafe Alcohol Certification: We will provide training for certifications
- ServSafe Manager Certification: We will provide training for certifications
- Current CPR, First Aid, AED certifications: We will provide training for certifications
- Valid driver's license with a clean driving record
REPORTING TO THIS POSITION
Catering Kitchen Staff, Canteen Kitchen Staff, BOH Shift Leads
PHYSICAL REQUIREMENTS
Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc. Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Physical demands are more than those for sedentary work; one must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds.
ABOUT US
Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.
With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.
Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.