What are the responsibilities and job description for the Sous Chef position at Washington Duke Inn & Golf Club?
The Sous Chef plays a crucial role in the culinary team by assisting the Head Chef in the overall kitchen operations, ensuring the highest quality of food preparation and presentation. This position requires a creative and skilled individual who can maintain consistency in the kitchen while managing day-to-day operations and mentoring junior staff.
Key Responsibilities:
- Assist the Head Chef in planning and directing food preparation and culinary activities.
- Supervise kitchen staff and coordinate their activities to ensure efficient workflow.
- Ensure that all dishes are prepared to the highest standards of quality and presentation.
- Monitor and maintain kitchen inventory, including ordering and stocking of ingredients.
- Ensure compliance with health and safety regulations and maintain a clean and safe kitchen environment.
- Develop new recipes and contribute to menu planning to enhance the dining experience.
- Train and mentor junior kitchen staff, fostering a positive and productive work environment.
- Collaborate with the Head Chef to manage food costs and optimize kitchen operations.
- Handle any kitchen-related issues or emergencies in the absence of the Head Chef.
Required Education:
- High school diploma or equivalent; culinary degree or certification preferred.
Required Experience:
- Minimum of 3 years of experience in a professional kitchen environment, with at least 1 year in a supervisory role.
- Proven track record of managing kitchen operations and assisting in menu planning and execution.
- Experience in various cooking techniques and cuisines, with a strong emphasis on quality and presentation.
Required Skills and Abilities:
- Strong leadership skills with the ability to effectively manage and motivate a team.
- Excellent organizational and time management skills, with the ability to prioritize tasks in a fast-paced environment.
- Exceptional culinary skills with a keen eye for detail and creativity in food presentation.
- Proficient in food safety and sanitation standards, ensuring compliance with health regulations.
- Ability to communicate clearly and professionally with team members and other departments.
- Strong problem-solving skills and the ability to handle stressful situations calmly and efficiently.
Salary : $63,000 - $69,000