Sous Chef

Sous Chef Muskegon, MI 49440 $45,000

• $60,000 a year
• Full-time $45,000
• $60,000 a year

•

Full-time Job Title :

Sous Chef Summary :

Supervises, coordinates and participates in activities of kitchen staff to prepare, season and cook food for consumption in eating establishments by performing the following duties

What You'll Get:

Competitive pay Generous Paid vacation Employee recognition program 4 different health plans to choose Delta Dental Insurance VSP Vision Insurance Health Savings Account 401k Retirement Plan Free 24/7 access tp counseling Free Legal and financial Consultations Free Wellness programs and coaching Pharmacy discount card Travel discounts Discounts on shopping Discounts on event tickets Restaurant discounts Marriott and Choice hotel discount

What You'll Be Doing :

include the following, as well as any other duties that may be assigned Reads food order slip or receives verbal instructions as to food required by guest Prepares and cooks food according to instructions and health department regulations Stores food in designated areas properly by sorting, labeling and dating Cleans work area, sinks, counters, display and prep tables, and other equipment Empties wastebaskets and removes trash to disposal area Keeps record of cooler and freezer temps Keeps kitchen in clean and orderly condition according to health department regulations Inventories supplies and equipment to ensure adequate levels Generates food orders and places them in a timely fashion according to order and delivery dates Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods Inspects food and food preparation to maintain quality standards and sanitation regulations Innovate and create daily features and present them to the service staff Investigates and resolves food quality and service complaints Periodically schedules work hours and keeps time records of kitchen workers w/ CDC & Executive Chef Periodically inventories supplies and equipment w/ CDC & Executive Chef Periodically does food orders and inventory w/ CDC & Executive Chef Responsible for closing of the kitchen to Executive Chef's standards Motivates staff to improve performance and holds staff accountable for actions by following the company disciplinary process Maintains a positive, fun, working environment that fosters good will and great communication amongst staff. Directly supervise 15

• 20 employees 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.

Requirements:

2 years of culinary experience Proven experience leading a team Ability to stand for long periods of time with or without reasonable accommodations Ability to work a varied schedule including 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 Customer Service
• Responds promptly to customer needs Interpersonal Skills
• Maintains confidentiality; Focuses on solving conflict; Keeps emotions under control Oral Communication
• Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification Written Communication
• Writes clearly and informatively; Able to read and interpret written information Teamwork
• Contributes to building a positive team spirit Ethics
• Treats people with respect; Upholds organizational values Organizational Support
• Follows policies and procedures; Supports organizational goals Planning/Organizing
• Uses time efficiently; prioritizes and plans work activities Professionalism
• Reacts well under pressure; Accepts responsibility for own actions Quality
• Demonstrates accuracy and thoroughness; applies feedback to improve performance Quantity
• Completes work in timely manner Safety and Security
• Observes safety and security procedures; Uses equipment and materials properly Adaptability
• Adapts to changes in the work environment; Able to deal with frequent change, delays, or unexpected events Attendance/Punctuality
• Is consistently at work and on time; available during the highest revenue time periods Dependability
• Follows instructions, responds to management direction Initiative
• Asks for and offers help when needed; Strives to continually build knowledge and skills Cost Consciousness
• Follows cost saving measures; Conserves organizational resources Project Management
• Coordinates projects; Communicates changes and progress Leadership
• Inspires and motivates others to perform well; Exhibits confidence in self and others Diversity
• Promotes a harassment free environment Judgment
• Exhibits sound and accurate judgment; Supports and explains reasoning for decisions 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 regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is frequently required to climb or balance and stoop, bend, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 50 pounds. 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. While performing the duties of this Job, the employee is frequently exposed to fumes or airborne particles. The noise level in the work environment is usually moderate.

• These are the minimum required responsibilities for the position. Duties are subject to change based on the needs of the restaurant
• _____________________

Job Type:

Full-time Pay:

$45,000.00

• $60,000.

00 per year

Benefits:

401(k) Dental insurance Flexible schedule Health insurance Paid time off Referral program Retirement plan Vision insurance People with a criminal record are encouraged to apply

Experience:

Culinary Experience:

2 years (Preferred)

Work Location:

In person