Sous Chef

Oversee and manage food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts); supervise and ensure production of consistently high quality food 51% of each day is to be dedicated to management and supervisory duties Adhere to established control procedures for cost and quality such as food production charts, par levels on inventories, standardized recipes, use records, food costing sheets, etc.; ensure that all recipes are followed and prepared on a consistent basis Monitor and check the maintenance of all kitchen equipment daily Maintain and direct a quality sanitation program Maintain and implement daily food prep lists Assist Executive Chef with the ordering of all food products Assign duties to associates for efficient operation of the kitchen Maintain and evaluate existing food concepts; assist in the development of new food concepts Assist in the achievement of budgetary objectives for the Food and Beverage Department Process requisitions for supplies quickly and accurately Train and supervise associates in the proper preparation of menu items and operation of equipment; assist in developing ongoing training programs Ensure proper receiving, storage (including temperature checks) and rotation of food products so as to comply with health department regulations Assist the Management in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; address complaints and resolve problems Assist in the management of department members that may include, but are not limited to: Cooks, Stewards Regular and reliable attendance Incorporate safe work practices in job performance Medical Dental Vision PTO 401(k) Employee Assistance Program (EAP) Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.