Sous Chef

Sous Chef Kings Card Club

• 2.6 Stockton, CA Job Details $25
• $28 an hour 14 hours ago Qualifications Staff supervision Team supervision Managing kitchen staff

Full Job Description Description:

Kings Card Club is looking for a Sous Chef to join our team, offering a $1,500 sign-on bonus!

• Details to be discussed during interview
• Please note that only candidates selected for future consideration will be contacted. Please refrain from contacting us; we appreciate your interest and will review all applications and reach out to candidates who closely match our requirements.
• SUMMARY The Sous Chef works alongside the Head Chef and F&B Management Team to manage, oversee, and ensure that food prepared for employees and customers is consistent in presentation, taste, and quality.

This position supervises and supports kitchen staff, assists with menu planning, ordering, and recipe development, and ensures proper equipment operation and maintenance. While the primary role is leadership and management, the Sous Chef may also assist with prep or dishwashing duties when needed to support smooth kitchen operations and lead by example.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum 1-2 years of supervisory experience in a high-volume kitchen or food service environment required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

(OTHER

DUTIES MAY BE ASSIGNED

) Assists with planning menus for all food outlets in the club. Assists the Executive Chef and Head Chef with coordinating the work of the cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Assists the Executive Chef and Head Chef with developing standard recipes and techniques for food preparation and plate presentation which helps to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Cooks or directly supervises the cooking of items that require skillful preparation with the Executive Chef Head Chef. Assists the Executive Chef with training and professional development opportunities for all kitchen staff. Assists the Executive Chef Head Chef with evaluating products to assure that quality, price and related goods are consistently met. Assists with ordering food product from our approved vendors in a timely manner and maintains communication with our food vendor representatives Evaluates food products to assure that quality standards are consistently attained. Approves the requisition of products and other necessary food supplies. Assists the Executive Chef with ordering kitchen supplies. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Maintains controls created by the Executive Chef to minimize food and supply waste and theft. Maintains the organization and cleanliness of the dry storage, walk-in fridge, and walk-in freezer Attends food and beverage staff and management meetings if required by the Executive Chef Consults with the Executive Chef and Head Chef about food production aspects of special events being planned. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Follows the regular cleaning and maintenance schedule created by the Executive Chef for all kitchen areas and equipment. Assists with completing inventory in a thorough and timely manner when requested to do so by the Executive Chef Assists the Executive Chef and Head Chef with coaching and counseling the staff Awards corrective action and documentation to kitchen staff when requested to do so by the Executive Chef Send out an end of shift report to

BOH & FOH

Management to inform them of the events that occurred during their shift Provide the Executive Chef Head Chef with progress on employees' day-to-day tasks. Assists the Executive Chef with reviews, evaluations, and assessments of all kitchen staff when requested to do so Always support safe work habits and a safe working environment. Assists with administrative duties as needed Assist with prep tasks such as portioning, chopping, or storing ingredients as needed. Provide dishwashing or cleaning support in the dish pit if required, to ensure team success. Perform other duties as directed.

Requirements:

• Must be available nights, weekends and holidays

COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies: Problem Solving

• Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully. Technical Skills
• Assesses own strengths and weaknesses; pursues training and development opportunities. Customer Service
• Manages difficult or emotional customer situations; responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; meets commitments. Interpersonal Skills
• Maintains confidentiality; Listens to others without interrupting; keeps emotions under control. Oral Communication
• Speaks clearly and persuasively in positive or negative situations; participates in meetings. Written Communication
• Writes clearly and informatively; edits work for spelling and grammar; presents numerical data effectively. Teamwork
• Works well with ownership, management and department heads; gives and welcomes feedback. Change Management
• Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change. Leadership
• Exhibits confidence in self and others; gives appropriate recognition to others. Cost Consciousness
• Works within approved budget; conserves organizational resources. Diversity
• Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; promotes a harassment-free environment. Ethics
• Treats people with respect; Upholds organizational values. Motivation
• Demonstrates persistence and overcomes obstacles. Planning/Organizing
• Prioritizes and plans work activities; Uses time efficiently. Professionalism
• Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position. Quality
• Monitors own work to ensure quality. Quantity
• Completes work in timely manner. Attendance/Punctuality
• Is consistently at work and on time; Arrives at meetings and appointments on time. Dependability
• Follows instructions, responds to management direction; Commits to long hours of work when necessary to reach goals. Technology
• Working knowledge of various computer software programs (MS Office, Restaurant Inventory Software, POS System) Adaptability
• demonstrates flexibility in supporting both management duties and hands-on kitchen work.

ADMINISTRATIVE RESPONSIBILITIES

Help interview, select, and train all employees in the department. Provide, develop, train, and maintain a professional work force. Ensure all services to members are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

EDUCATION AND/OR EXPERIENCE

The ideal candidate will possess a bachelor's degree or related culinary degree with?2 or more?years of industry. Previous experience with control food?and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.

LANGUAGE SKILLS

Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

CERTIFICATES, LICENSES, REGISTRATIONS

Graduate of Culinary School or equal work experience also has a current ServSafe Managers certificate within 90 days of hired date.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand; use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to stand; walk; reach with hands and arms and taste or smell. The employee must regularly lift and /or move up to 15 pounds, frequently lift and/or move up to 35 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

CAL OSHA

Communicate and implement the organization's IIPP and its requirements to employees. Direct individuals under your supervision, including but not limited to supervisors, leads, regular and temporary employees, and other affected personnel to obtain any required IIPP-related training. Facilitate & ensure the proper safety orientation of all new hires. Develop a process to maintain incident/illness prevention and health and safety programs. Develop a process to perform department safety inspections at least quarterly for Delta C, LP operations. Incorporate IIPP requirements and responsibilities into each appropriate job description and ensure that system requirements and expectations are communicated to each employee. Ensure that no new equipment and or process is released for operations until the company engineering and or available safety professional resources perform a risk assessment of any new processes and or equipment and confirm through writing that it is safe to deploy the new equipment or process. Take ownership of any safety issues by proposing solutions to fix it.

EMPLOYMENT ELIGIBILITY VERIFICATION

As part of our commitment to a legal and compliant hiring process, Kings Card Club participates in the federal E-Verify program to verify the employment eligibility of all newly hired employees. Verification will be conducted during the onboarding process.