Sous Chef

Sous Chef Bayville Golf Club - 4.3 Virginia Beach, VA Job Details Part-time | Full-time $21 - $23 an hour 5 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Flexible schedule Qualifications Pre-cooking preparation Teamwork Culinary Arts Organizational skills Restaurant experience Food Handler Certification Full Job Description Job Description We are looking for a Sous Chef to support our Executive Chef with the day-to-day management of the kitchen Line and operations to ensure that the highest possible levels of service and quality are always maintained. Assist the Executive Chef with preparing menu items. Setting the line for service and execution. Ensure that all line cooks prepare menu items by following recipes and yield guides. Monitor the line ensuring the line is fully prepared and ready for service. The Sous Chef may be responsible for oversight or delegation of responsibilities within the culinary operation. Must have the ability to operate efficiently with stress, time constraints, Physical activity and continuous standing or walking. Most have finger and hand dexterity in order to operate food machinery. The ability to grasp, lift and/or carry or otherwise, move goods weighing a maximum of 100 lbs. It is essential that you always remain Professional, and that you treat all guest and associates with courtesy and respect, under all circumstances. Responsibilities

• Prep and set up line before service
• Handle the hot line/expo and ensure consistent plate presentation
• Be able to maintain consistency of prepared items
• Be able to supervise 2-3 person line
• Have knowledge of proper cooking temps
• Maintain ticket times Supervise the preparation of all items on the line ensuring all items are fresh and safe for consumption and quality is consistent to a high standard
• Closely monitor the health and safety of the kitchen environment and ensure we are fully compliant
• Assist Executive Chef with scheduling and assigning daily work assignments to a food service team and oversees the completion of tasks
• Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc.

Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knifes Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by Sous Chef or Executive Chef

• Be familiar with inventory, food cost, and waste management
• Monitor stock levels and communicate both verbally and in writing to provide clear direction to staff and purchasing needs with the Chef.
• Take physical inventory of specified food items for daily inventory
• Requisition the day's supplies and ensure that they are received and stored correctly
• Ensure the kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Qualifications & Commitments
• Full-time role, 40+ hours per week and must flexible for last minute changes.
• Part time role 20-30 hours per week and must be flexible for last minute changes
• Shift work including a mix of early morning, late night and weekend hours Previous experience as a supervisor in a related role preferred Experience as a cook or in a related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage • Must have reliable transportation • Located in Virginia Beach, Va • Self-starting, self-motivated personality with an even disposition • Always maintain a professional appearance and manner • A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes.

• Ability to multi-task in fast-paced teamwork environments.
• You should be adaptable to change in your work area and restaurant procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

Candidate requirements

Essential:

• 1+ year's experience in a busy kitchen environment, preferably as a chef-de-partie or junior sous chef.
• An exceptional clear passion for food, with a desire to progress within the industry
• Level 2 food hygiene certificate and willing to study for Level 3
• Flexibility
• Have a current Food Handler's Card or ability to obtain it
• Exceptional organizational skills, with the ability to juggle a demanding workload

Desirable:

• Culinary qualification or culinary arts degree, more flexible for part time applicants
• Previous experience of dealing and negotiating with suppliers

Job Types:

Part-time, Full-time Pay:

$21.00 - $23.00 per hour

Benefits:

401(k) Dental insurance Flexible schedule Health insurance Paid time off

Physical Setting:

Casual dining restaurant Fast casual restaurant Fine dining restaurant Upscale casual restaurant

Experience:

Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred)

Work Location:

In person