Description

Job Title: Sous Chef

Pay: $48,000

Location: Crystal River, FL

Reports to: Executive Chef

FLSA Status: Exempt

Job Summary

Responsible for the daily operations of the kitchen and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet restaurant’s specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food handling techniques. 

Only candidates that meet the below qualifications will be considered.

Supervisor Responsibilities

• Communicates production needs to key personnel.
• Oversee day-to-day operations of assigned food outlet to ensure efficiency of the department and outlet
• Oversee setup, prep, and closing of outlet to ensure smooth operations
• Oversee the day-to-day operation of designated outlet and work in partnership with F&B Managers to promote service excellence among all members of the department.
• Work collaboratively with other Sous Chefs and Executive Chef on special projects
• Select, train, and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance, and discipline as necessary to promote quality products. Assist and support the professional development of the department team members through formal and informal training opportunities.
• Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. Work actively to ensure that food cost, labor cost, and other expenses are within budget and forecast each month.
• Hires and trains employees to company standards.
• Actively participates as a member of the management team.
• Manages staffing levels throughout shift.
• Oversees kitchen labor and food cost to budgetary requirements.
• Fulfills Manager on Duty shifts.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Manages day-to-day operations; understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Develops specific guidance plans to prioritize, organize, and accomplish daily kitchen operations.

Job Responsibilities

• Prepares daily production list.
• Ability to keep open and effective communication with FOH, BOH, and other departments
• Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Prepare requisitions for supplies and food items for production in workstation.
• Assist in FIFO procedures and product handling within the department. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Complete all administrative duties as required by this position to include, ordering/requisitions, schedules, month end inventories and performance evaluations as directed by established due dates.
• Ensure cleanliness, sanitation, and organization of all areas are being followed
• Provide exceptional customer service while ensure the quality of the food and presentation meet or exceed expectations and food is being served in a timely manner
• Ensure all equipment in the kitchen is clean and in proper working condition, and write work tickets for any equipment in need of repair. Ensure line checks are completed for each day. Maintain and ensure the overall cleanliness, safety and sanitation of all heart of house areas in designated outlet. Responsible for all SDS records and labeling, sharp containers and other OSHA requirements within department.
• Assists with developing daily and seasonal menu items for the restaurant.
• Plans and manages food qualities and plating requirements for the restaurant.
• Determines how food should be presented and creates decorative food displays.
• Recognizes superior quality products, presentation and flavor.
• Ensures that all stations remain stocked and clean before and during meal periods.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Ensures compliance with proper handling and right temperature of all food products.
• Verifies that kitchen staff follows all recipes and portions servings correctly.
• Keeps kitchen, dish, and storage areas clean and organized.
• Places food and supply orders as required.
• Receives product by verifying invoice and freshness of merchandise.
• Sets excellent customer service and work examples.
• Performs additional responsibilities, although not detailed, as requested by the Chef at any time.
• Ensures kitchen is clean and sanitary and is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
• Understands the impact of kitchen operation on the overall property financial goals and objectives striving to achieve or exceed budgeted goals.
• Knows and implements company safety standards.

Qualifications

Qualifications

• Position requires flexibility in scheduling including AM/PM shifts, weekends, and holidays
• Must have attention to detail, strong ability to multi-task, and time-management skills
• Must be 18 years of age.
• Culinary degree preferred
• Sous Chef experience of at least 2 years is required. Hospitality experience is preferred.
• Must have experience working with various types of cuisine.
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lead a team efficiently and positively
• Must have strong verbal and written communication skills
• Must have or be able to obtain SafeStaff Manager certification within 30 days of employment

Physical Requirements

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more
• Must be able to stand and walk for long periods of time. Must be able to complete repetitive motions throughout shift such as reaching, pushing, pulling, lifting, carrying, etc.
• Ability to lift, push, and pull up to 50lbs

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Plantation on Crystal River is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement.

If you are interested in applying for employment with Plantation on Crystal River and need special assistance to apply for a posted position, please send an email to hr@KWIresorts.com.