Sous Chef

Job Title:

Sous Chef

Job Location:

Manchester, VT

Job Category:

Food / Beverage

Description:

TITLE: Sous Chef

DEPARTMENT: Kitchen

REPORTS TO: General Manager

SALARY: $30 per hour

JOB SUMMMARY:

Preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures. Work closely with General Manger to help guarantee our guests a dining experience which exceeds their expectations.

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Ensure that all mise en place is prepared for respective stations as well as proper forecasting of prep needs for assigned station.
• Prepare food products and execute dishes meeting the standards of the Hotel Management and our guests, ensuring that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved.
• Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, slicers, steamers, mixers and chef’s knives.
• Handle and communicate special orders and guest complaints in a professional manner. Have a basic understanding of food allergies and cross contamination issues to ensure safety of diners.
• Maintain food safety, work station and personal cleanliness and sanitations standards as required by the Vermont Department of Health and Human Services, OSHA, and MEMIC, as well as general maintenance and upkeep of kitchen equipment.
• Know who to notify in case of broken equipment or unsafe/unsanitary conditions.
• Must be able to manually handle/lift product up to 60 pounds between knee and chest
• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift
• Must be vertically mobile working in limited space for entire shift
• Protect the assets of this property
  
  

MINIMUM REQUIREMENTS:

• Must be eligible to work in the United States of America.
• Previous experience as a line cook in a similar property, culinary school or completion of apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens.
• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
• Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.
• Ability to work under pressure and deal with stressful situations during busy periods.
  
  

ABILITIES REQUIRED:

• Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces.
• Occasional stair climbing.
• Working in extreme temperatures conditions both indoors and out.
• Schedule varies according to operational needs; may includes evenings, weekends, and holidays.
• Frequent hand-washing
• Hazards include, but are not limited to cuts from knives and slicers, burns, exposure to raw meat, poultry, seafood, and produce, slips, and tripping.
  
  

DISCLAIMER

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.