Sous Chef

Summary:

The responsibility of the Sous Chef is to assist the Executive Chef with the operation of all Kitchen duties. This Individual must be able to lead a team of cooks in executing the food service for a specific event at the highest level. Training and following standards regarding cooking, cleaning and company policies are a must.

Duties & Responsibilities:

o Help in the preparation and design of all food menus. o Produce high quality plates both in design and taste. o Ensure that the kitchen operates in a timely way that meets our quality standards. o Fill in for the Executive Chef in planning and directing food preparation when necessary. o Resourcefully solve any issues that arise and seize control of any problematic situation. o Manage and train kitchen staff, establish working schedule and assess staff's performance. o Order supplies to stock inventory appropriately. o Comply with and enforce sanitation regulations and safety standards. o Maintain a positive and professional approach with coworkers and customers. o Maintaining knowledge and adhering to all Saint Clements Castle policies and procedures established by the company, including but not limited to those in the employee handbook.

Qualifications & Requirements:

o Degree from an accredited university in Culinary Arts required. o ServeSafe Certification required. o 5 years' experience as a Sous Chef. o Understanding of various cooking methods, ingredients, equipment, and procedures. o Excellent record of kitchen and staff management. o Accuracy and speed in handling emergency situations and providing solutions. o Familiar with industry's best practices. o Must be available to work nights, weekends, and holidays. o Must work well with others. o Must be able to lift, bend and transport up to 50 pounds.

Pay:

$75,000.00 - $80,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance People with a criminal record are encouraged to apply

Work Location:

In person