SUMMARY:

The Sous Chef will assist the Executive Chef in supervising food production for the restaurant, banquets and other functions in the establishment. Supervise food production personnel, assist with food production tasks, as needed, and assure that quality, consistency and cost standards are consistently attained.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepares, or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, specials, banquets, buffets to ensure that methods of cooking, garnishing and portioning are as directed by the Executive Chef and the standardized recipes in the restaurant's recipe book.
• Assists in maintaining the security of the kitchen including equipment, food and supply inventories and all recipe books.
• Assumes complete duties and responsibilities of the Executive Chef for the kitchen in the absence of the Executive Chef.
• Assists the Executive Chef with supervision and training of employees, as well as staff development.
• Consistently maintains standards of quality, consistency, cost, eye appeal, presentation, and flavor of food according to standards set by the restaurant Executive Chef.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repairs, and upkeep of the kitchen and its equipment.
• Ensures that all food is stored, prepared, and labeled in accordance with all health and safety regulations and guidelines.
• Creates daily dinner specials for assigned shift.
• Covers shifts and vacations for other key line employees, Executive Chef and cooks.
• Expedites food orders during peak service hours.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are maintained.
• Reports all guests' complaints or compliments to the Executive Chef and assists in resolving complaints or concerns in a professional manner at all times.
• Monitors kitchen employee's hours during the week to ensure compliance with posted schedules and control labor cost of unnecessary overtime or cover shifts as needed.

QUALIFICATIONS

Minimum five 5 years culinary experience in a high-volume restaurant, hotel, or private club. Serve Safe or other accredited food service sanitation certification a must. Proficient in Microsoft Office Software Must possess excellent verbal and written communication skills in English. Must work the line. Must know each station. Must adjust labor as necessary to achieve labor cost controls at all times. Ensures purchasing is done with the approval of the Executive Chef. May assist in monthly inventory. Strong supervisory skills.

Job Type:

Full-time Pay:

$79,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Referral program Vision insurance

Experience:

Culinary experience: 5 years (Required)

Cooking:

5 years (Required)

Work Location:

In person