Sous Chef, Banquets

Job Overview

The Sous Chef works as a leader of the kitchen team during and between service times. Old Edwards operates multiple kitchens throughout its properties. This role will be assigned to a kitchen to lead as needed.

Responsibilities

• Ensure team preparation for each service is complete, clean, and according to company standards
• Assist with prep as needed
• Train existing and new culinary team members on preparation, execution and plating of all menu items
• Sous Chef will coach, counsel, and discipline employees as needed
• Team members that could report to the Sous Chef include Line Cooks and Dishwashers
• Ensure culinary areas adhere to company standards and all state and local health standards
• Create daily soup and entrée specials to compliment the current menu while utilizing seasonal ingredients
• Keep track of inventory and place orders to replenish. Ensure food storage areas are clean, tidy, labeled and rotate goods as required to ensure freshness
• Address customer concerns and inquiries as needed
• Maintain order and discipline in the kitchen
• Observe each cook and station to ensure quality, consistency, and cleanliness
• Communicate clearly with all kitchen and front of house teammates to ensure a beneficial and productive working environment
• Accommodate guest needs in the event of allergies or aversions
• Attend meetings as advised by the Executive Chef

Qualifications

• Experience working in high volume kitchen is required.
• Demonstrated leadership skills required.
• Excellent teamwork skills required
• Strong communication skills required
• Associates or bachelor’s degree in culinary arts preferred, but not required
• Must have ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form
• Sous Chef is regularly required to stand for long periods of time, often in a hot environment
• The Sous Chef must regularly lift and/or move up to 50 pounds