What are the responsibilities and job description for the Sous Chef position at Cape Resorts Group?
Department: Food and Beverage
Position: Sous Chef
Reports To: Executive Chef
Position Overview: The Sous Chef is responsible, with the support of the Executive Chef for the hiring, training and scheduling of a team. The Sous Chef reports directly to the Executive Chef, who in turn reports to the General Manager.
Essential Duties and Responsibilities include but are not limited to the following:
- Accurate execution of all Beach Plum Farm functions and events.
- Participate in departmental meetings and pre shift huddles.
- Upkeep of an accurate recipe database.
- Monthly inventories.
- Proper rotation of food and food products.
- Seasonal menus for breakfast, lunch and dinner.
- Special menu planning and execution.
- Accurate and timely costing of all special event menus.
- The candidate must be able to work a flexible schedule, work well and maintain composure and control in stressful situations and must be able to meet multiple and competing deadlines.
- The candidate must at all times demonstrate cooperative and supportive behavior with colleagues and supervisors.
- Other duties as assigned by the Executive Chef and General Manager.
Minimum Qualifications:
- High School diploma or equivalent degree required.
- Minimum three years kitchen supervisory experience.
- Minimum five years of professional kitchen experience.
- Some farm to table experience preferred.
- Basic computer knowledge, proficient in Word and Excel.
- Ability to work with basic mathematical concepts and apply such concepts as fractions, percentages, rations in practical situations.
