Sous Chef

Description

Summary:

Work closely with Executive Chef to execute the vision for the Club. Responsible for executing and delivering on all requests. Follow all Touchstone safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.

Essential job functions:

· Help in the preparation and design of all food and drinks menus

· Produce high quality plates both design and taste wise

· Ensure that the kitchen operates in a timely way that meets our quality standards

· Fill in for the Executive Chef in planning and directing food preparation when necessary

· Resourcefully solve any issues that arise and seize control of any problematic situation

· Manage and train kitchen staff, establish working schedule and assess staff’s performance

· Order supplies to stock inventory appropriately

· Comply with and enforce sanitation regulations and safety standards

· Perform additional duties as required.

Requirements

Physical Demands:

· Must be able to frequently sit, stand, bend, kneel, walk and crouch.

· Ability to lift up to 50 lbs., and to lift overhead and push/pull, move lighter objects.

· Will be exposed to chemicals used in typical cleaning supplies.

· Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

Qualifications:

· Required State food handling certification.

· Two years’ experience as a cook or chef.

· Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team a plus.