Sous Chef

Sous Chef

We are hiring a Sous Chef to join our Banquet Team. Qualified candidates must be able to effectively undertake the following day-to- day duties and responsibilities

Responsibilities for Sous Chef

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products and presentations are of the highest quality, and are prepared to serve in a timely manner
• Scheduling staff according to budget to ensure profitability and accountability of the Food Department.
• Assume the role as Executive Chef in her absence
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Familiar with HAACP procedures for Kitchen and Receiving
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Work in conjunction with the Receiving Department on deliveries and HAACP procedures for those deliveries
• Assure kitchen personnel are trained in the best cleanliness and sanitation practices

Qualifications for Sous Chef

• Minimum 2-5 years cooking experience in a banquet or large dining environment and experience in a culinary leadership role preferred
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Serve Safe Food Handling Certification
• Familiar with HAACP procedures 
• Ability to bend, stand, and walk for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs