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General Summary of Duties:
The Stompin’ Grounds Sous Chef is responsible for assisting the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.
Examples of Duties (includes but is not limited to the following):
- Oversee production and assist with the preparation of food
- Create and revise all basic recipes with the Chef de Cuisine
- Act as liaison with restaurant management and serving staff
- Monitor occupancy forecasts to minimize waste and spoilage
- Arrange and organize culinary staff for outside catering and buffet attendance
- Provide recipes, training, and experience to all staff to adhere to the quality standards of the department
- Ensure all stations are properly set prior to service and make the necessary corrections if needed
- Ensure food is handled, processed, and stored in accordance with HACCP Program
- Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
- Schedule labor force and assign work for efficient use of equipment and personnel
- Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures
- Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships
- Perform additional duties and projects as assigned
Position Requirements:
- Ability to speak, read, write and understand English
- Professional demeanor appropriate for a luxury environment
- A minimum of two (two) years’ experience in a culinary management role at a relevant luxury establishment
- Display consistent attention to detail and follow through of all restaurant policies
- Represent the restaurant professionally through effective communication, cooperation and relationships with the all business partners
- Collaborate with team to create a culture and restaurant work environment based upon respect; foster opportunities for team to learn, grow and develop their abilities
- Understand completely all programs, procedures, standards, specifications, guidelines and training programs
- Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property
Education:
- High School diploma or equivalent
- Culinary degree or full apprenticeship completion preferred
Typical Physical / Mental Demands:
- Physical agility and ability to move quickly in confined spaces
- Ability to push / pull 100Lbs
- Ability to lift 50Lbs
- Think clearly in high stress and intense situations
- Ability to multi task and give direction under pressure
- Stand or walk for extended periods of time
- Perform in environments of extreme heat and cold
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