What are the responsibilities and job description for the Sous Chef position at Carolina Hurricanes/Lenovo Center?
Job Overview
The Sous Chef is responsible to assist the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising kitchen areas to ensure a consistent, high-quality product is produced.
The Sous Chef is responsible to assist the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising kitchen areas to ensure a consistent, high-quality product is produced.
Duties include but are not limited to:
- Collaborates with Executive Chef the planning of regular and modified menus according to established guidelines
- Complete assigned projects within allocated time sequence
- Maintain work area, coolers, and dry storage in a clean and orderly fashion
- Ensure service of foodstuff by staff, maintenance of quality, taste and temperature and general physical appearance of service lines
- Adhere to and maintain local health department standards
- Adhere to and maintain OSHA rules and regulations
- Ensure Kitchen Safety and Sanitation conforms to all regulatory, and governmental standards to provide a safe workplace producing high quality food products.
- Achieve assigned cost goals
- Achieve labor budgets
- Interview, hire and train staff
- Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
- Maintain employee schedules and maintain department payroll
- Create, maintain, evaluate a cost-effective menu.
Minimum Education and Experience:
- Qualified candidate must have a culinary diploma from a recognized institution or its equivalent with 4-6 years’ experience with high volume banquet facility, fine dining, convention center, or sports venue
- Experience maintaining inventories and company recipes is required.
- Must have outstanding verbal and written communication skills.
- Experience with concessions and commissary general operations
- Fair and firm management abilities with high influencing skills.
- Strong administration skills.
- Creative and innovative.
- Initiative and Self-motivated.
- Ideal training and coaching skills
- Should have strong Microsoft Office experience.
- Must be able to work a flexible schedule including 60 or more hours per week which could include nights, weekends, and holidays.
- Experience with concessions and commissary general operations
- Fair and firm management abilities with high influencing skills.
- Strong administration skills.
- Creative and innovative.
- Hands-on approach to all operational aspects.
- Must pass a criminal background check
Hurricanes Holding, LLC reserves the right to change or modify the employee's job description whether orally or in writing, at any time during the employment relationship. Hurricanes Holdings, LLC may require an employee to perform duties outside his/her normal description. This document in no way states or implies that these are the only duties to be performed by the employee occupying this position
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.