Sous Chef

JOB DESCRIPTION

The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment.

JOB RESPONSIBILITIES

· Participate in the development and implementation of business strategies for the kitchen that are aligned with the company’s overall mission, vision, values and strategies

· Participate in the development of the kitchen’s business strategies

· Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement

· Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained

· Provide employees with the tools and environment they need to be successful

· Develop and implement strategies and practices that support employee engagement

· Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends

· Coordinate service with restaurant and banquet operations

· Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team

· Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs

· Ensure that stations are set up properly in time for service

· Ensure that food is properly covered, dated, stored, and rotated

· Ensure the correct temperature of both stored and prepared foods

· Taste all food items for quality purpose before service begins

· Use food preparation tools in accordance with manufacturer's instructions

· Close the kitchen correctly and follow the closing checklist for kitchen stations

· Maintain an organized and sanitized work area at all times

· Make sure all storage areas are tidy and all products are stored appropriately

· Use safe and hygienic food handling practices at all times

· Report any unforeseen circumstances, maintenance needs or faulty equipment

· Follow all company safety and security policies and procedures

· Report accidents, injuries, and unsafe work conditions

· Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment

· Comply with quality assurance expectations and standards

· Performs others duties as assigned, requested or deemed necessary by management.

JOB QUALIFICATIONS

· High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment

· Degree from recognized culinary institution preferred

· Ability to read, write, convert measurements and follow a recipe

· ServSafe Certified