Sous Chef

SUMMARY The Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Chef de Cuisine and the Executive Chef.

ESSENTIAL FUNCTIONS

Job duties include; although are not limited to: Scheduling kitchen staff and ensuring schedules are posted in a timely manner Consistently tracking kitchen inventory, preparing and ordering all items for the restaurant and bar menus based on business volumes Recruiting staff, ongoing training, mentoring and monitoring their performance Assisting in maintaining the overall food and labor cost, implementing cost controls Ensuring the opening and closing procedures for kitchen staff are completed Executing all production and plating in a timely, efficient manner; meeting and exceeding member and guest expectations Ensuring the highest standards pertaining to storage, food rotation (FIFO), production, portions control, and ensuring consistent quality and presentations are always followed Maintaining the freshest food quality and ensuring member and guest satisfaction Assisting in developing all cost control procedures and enforcing them Working closely with the Chef De Cuisine and Executive Chef on menu development and recipe standardization, plate costing and presentation standards Taking responsibility for shifts during absence of the Chef de Cuisine or Executive Chef Monitoring equipment maintenance, sanitation and condition Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required Knowing and enforcing all state/local health codes and ordinances and ensuring that kitchen is in compliance Document all food recipes and food preparation and instructions in a menu manual Remaining aware of culinary trends and always seeking to improve

QUALIFICATIONS

Culinary school graduate or related training required Previous experience in hospitality or club operations preferred Ability to accurately and effectively communicate in verbal and written form with guests and Associates Experience implementing new food concepts and menus Experience with creating schedules, labor costing, payroll administration, and Associate performance management required Ability to handle multiple tasks and work well in an environment with time constraints Must possess applicable state/local licenses and certifications Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.