Infinity - Sous Chef

                              JOB DESCRIPTION                                                                              

SECTION NO:              INFINITY BUFFET – BACK OF HOUSE

SUBJECT:                     SOUS CHEF 

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REPORTS TO: Director of Hospitality Services    

RESPONSIBILITIES:

1. Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate.
2. Fully responsible for food production, scheduling, food and labor costs, sanitation and implementation of policies and procedures.
3. Training and development of culinary staff.
4. Cooking, creating and establishing new innovative recipes
5. Coordinates and actively participates in event operations and monitors food and labor costs
6. Maintains a clean and orderly kitchen to comply with all State and local health department regulations.
7. Plan menus and daily specials, maintaining financial responsibility for the menu
8. Establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles.
9. Enforce all company performance standards fairly and consistently with staff:   including self-adherence for example and integrity purposes
10. Oversees inventory of food product and coordinates product ordering and receiving within unit specifications
11. Maintain consistency and high quality of all food products as well as customer service.
12. Responsible for all kitchen staff.
13. Responsible for organization and cleanliness of all areas and aspects of kitchen.
14. Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range.
15. Check all coolers throughout shift and make sure that they are swept and mopped.
16. Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste.
17. Cost out, complete, and report all waste from the Buffet.
18. Maintain general knowledge of commercial kitchen operations.
19. Establish prep list and ensure it is completed by staff. 
20. Cross-utilize all products and left over products after prepping. 
21. Ensure all recipes and service specifications are followed by all FOH and BOH staff. 
22. Assist in the preparation and execution of all menu items.
23. Utilize the Eatec system i.e. ordering, recipes, waste logs, and costing.
24. Ensure that all crewmembers complete the tasks assigned to them.
25. Handle all issues in a professional and organized manner.
26. Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace.
27. Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift.
28. Ensure that cool down charts, cleaning lists, waste logs, transfer logs, and prep lists are completed and followed.
29. Adjust par levels depending on business and make sure they are maintained.
30. Make sure the line is stocked throughout each shift along with Cook III’s.
31. Work with Supervisors and Manager to keep the overall morale in the kitchen positive.
32. Inspect all received items making sure that they are of the highest quality.
33. Prepare tastings for proposed new menu items detailing and documenting each product description, product’s cost, and the decisions/outcome made by the managerial staff.
34. Conduct interviews, administer questionnaire to new hires and complete new hire packet.
35.  Control labor costs and adjust as business dictates.
36. Ensure that all new staff are properly trained and informed of Treasure Bay’s policies and procedures.
37. Complete annual evaluations of crewmembers. 
38. Complete weekly schedule for BOH staff.
39. Communicate with oncoming shift change.
40. Attend or participate in food vendor trade shows as directed by Management.
41. All other duties as assigned.

EDUCATION AND SKILLS REQUIRED:

Degree from a post-secondary culinary arts training program is desirable.  A minimum of 5 years as a Cook III plus three years in another food preparation position. 

LICENSE / PERMIT REQUIREMENTS: Serv Safe certification.

PHYSICAL REQUIREMENTS:  

Must be able to walk, bend, lift, stand for long periods of time and be able to read, write, with good eye to hand coordination, depth perception and effective verbal communication.

BENEFITS:

401k; Medical/Dental/Vision/life/FSA sign-up after 30 days; Rocket Lawyer Legal; PTO; employee discounts