Sous Chef - Primary Food Group

Summary: Preparation and execution of menu items

Job Duties:

• Knowledge of high end food preparation, appropriate storage, heating and cooling
• Able to interact with guests and employees in a professional/fast manner
• Maintain specific side work and ensure the total cleanliness and smooth operation of each station and the kitchen as a whole
• Supervision and execution of the correct preparation of menu items as per the Executive Chef's direction and NYS Department Health Code
• Think clearly, remaining calm, and resolving problems using good judgment
• Perform all job functions with attention to detail, speed, and accuracy
• Follow directions thoroughly
• Work cohesively with co-workers as part of a team
• Work with minimal supervision
• Supervise prep cooks, line cooks and utility staff
• Receiving and inspection of products and equipment
• Communication with front of the house regarding displays and set up, private events, food distribution, and timing
• Work side by side with Executive Chef

Skills/Qualifications

• Prior restaurant or banquet experience relevant to the type of restaurant hired for
• Experienced in classic as well as with modern and advanced cooking techniques
• Basic math, reading, and writing skills
• Basic computer skills
• Excellent verbal communication skills
• Knowledge of workplace safety procedures
• Ability to motivate employees to be proficient at their jobs
• Strong leadership qualities
• Ability to work well under pressure
• Able to work at a fast pace while maintaining quality standards
• Ability to lift 50 pounds unassisted
• Work varying shifts, nights, weekends, and holidays