Sous Chef at ANR/1936 - Camp Creek Resort

Job Summary

The role of Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Additionally, the Sous Chef will aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly.

Primary Responsibilities & Essential Functions

• Prepares food to specifications before and during operations, ensuring freshness, quality, and proper portioning
• Properly measures and portions all food items, complying with all portion sizes, quality standards, department policies
• Utilizes kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, and ovens efficiently and safely
• Ensures proper food temperatures are maintained and food is stored correctly
• Packages all products to proper specifications
• Perform opening, closing, and side work duties according to established guidelines
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
• Set up and operates kitchen equipment
• Uses waste control guidelines and records all waste on spoilage sheet
• Manage all kitchen activities, including food preparation, production, and supervision/training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment regularly to ensure that cleanliness, sanitation, and functioning properly
• Ensure food products, presentation, and plating are of the highest quality and prepared in a timely manner
• Assume the role as Executive Chef in their absence
• Enforce adherence to all standards of food quality, preparation, recipes, and presentation
• Resourcefully solve any issues and take control of any problematic situations as they arise
• Maintain a positive and professional approach with coworkers and guests
• Order supplies to stock inventory appropriately
• Maintain high morale amongst the culinary team
• All other duties as assigned

Education and Experience

• Bachelor’s degree in Culinary Science, Culinary Arts, or relevant field.
• A minimum of 3 years’ experience in a similar role
• Previous experience in food and beverage operations is preferred
•  Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs 
• Ability to read, write, speak and communicate in basic English preferred

Knowledge, Skills, Abilities

• Detail oriented and thorough  
• Ability to perform consistent work to the highest of standards 
• Ability to remain discreet and respect the privacy of guests 
• Ability to interact with guests in a pleasant friendly way 
• Strong communication proficiency, both verbal and written
• Commitment to culinary excellence, quality, and hygiene standards 
• Resourcefulness and problem-solving skills, including the ability to solve issues independently
• Stress management and ability to perform under pressure in a fast-paced environment
• Comprehensive knowledge of restaurant and kitchen operations
• Proficiency in Microsoft Office applications
• Knowledge of local ingredients, flavor profiles, and current culinary trends
• Leadership skills and ability to effectively manage and motivate a team
• Knowledge of basic mathematical and accounting skills relevant to inventory, costing, and portion control

Physical Demands

• Ability to stand for long periods of time 
• Frequent bending, stopping, and kneeling 
• Frequent chopping, slicing, dicing, etc
• Must be able to lift 50lbs 
• Occasional typing  

Working Conditions

• Primarily indoors in a kitchen environment
• Fast paced environment requires focus and stamina
• Exposure to high heat from stoves, ovens, and other cooking and kitchen equipment
• Exposure to leaning products and chemicals (with proper PPE)