Sous Chef

What you will be doing To oversee every function of the kitchen in absence of the Executive Chef as in the following: to oversee the functions of the kitchen, purchasing, presentation, and quality of the food; hiring, training, and development of associates; financial status and pleasing guests by producing the best food with the culinary skills.

Responsibilities:

Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including plate presentation, display work and all other areas that associates need to learn and grow in their position. Writes schedules, evaluates, and directs all personnel. Takes immediate action on problems that are encountered in the kitchen. Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation. Supervises the entire kitchen staff in the absence of the Executive Chef. Also, all utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen associates. Maintains all use records, roast meat charts, recipe cards, etc., at all times. Prepares recipe cards and picture presentation of all menu items. Consistently is aware of all areas, including front line, banquet productions and plating. Never neglects one area for another. Ensures proper staffing of entire kitchen for adequate coverage without man-hours being wasted. Physically tastes each steamed item; soup, sauce, salad dressing, vegetables, etc., to assure maximum quality and consistency. This must be done for all meal periods. The ideal candidate for this position Proven experience as a Sous Chef or similar role in a fast-paced kitchen environment In-depth knowledge of food service management, food preparation, and food handling techniques Strong leadership skills with the ability to motivate and train a team Excellent organizational and time management skills Ability to work well under pressure and meet deadlines Knowledge of kitchen management principles and best practices Culinary degree or relevant certification is preferred Food Handler and Allergy training certificate Ability to work flexible hours, including evenings, weekends, and holidays

Job Types:

Full-time Weekly day range: Flexible hours AM/PM, weekends and holidays. Benefits 401(k) Dental insurance Employee discount Health insurance Paid time off Vision insurance Who this job will appeal to If you are passionate about culinary arts, have strong leadership skills, and thrive in a fast-paced kitchen environment, we would love to hear from you. Join our team as a Sous Chef and contribute to creating memorable dining experiences for our guests.

Source:

Hospitality Online