Job Description
Job Description
JOB DESCRIPTION
SOUS CHEF
Reports To : Chef
Job Type : Full Time
Hours Per Week : 40 hours
GENERAL DESCRIPTION
To assist the Chef as Sous Chef to train, supervise and work with all cooks and culinary staff to prepare, cook and present food according to the standardized menus to create quality food products
RESPONSIBILITIES AND DUTIES
- Direct the overall operation of the food service function, preparation, production, and control for all food outlet facilities.
- Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
- Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the residing lodge. In addition, attendance at all scheduled training sessions and meetings is required.
- Upon employment, all employees are required to fully comply with Corporate Hospitality Housing rules and regulations for the safe and effective operation of the lodge facilities.
- Participate, support, and make recommendations for ongoing corporate lodge programs with continuous operational improvements in efficiency and food quality.
SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities :
Assist the Head Chef with directing kitchen operations, including food preparation, cooking, and cleanup.Assign tasks; supervise cooks and other kitchen staff in preparing and presenting food.Maintain control of the kitchen to ensure all tasks are carried out efficiently and effectively.Resolve issues as they arise so that customers continue to receive their meals in a timely manner.Make sure that all kitchen staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen.Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.Assist the chef direct monthly inventoryMust speak, read, write, and understand the primary language(s) used in the workplace.Must be able to read and write to facilitate the communication process.Requires good communication skills, both verbal and written.Most tasks are performed in a team environment, with the Head Chef and Cooks acting as the kitchen's team leaders.Must be able to operate kitchen facilities with minimal direct supervision.Must possess basic computational ability and basic computer skills.Thorough knowledge of food products, standard recipes, and proper preparation.Ability to analyze, forecast data, and make judgments to ensure proper payroll and production controls are in place.Ability to supervise large staff and accomplish goals on a timely basis.Ability to conduct safety / staff meetings and menu briefings and maintain communication lines between line staff.Ability to effectively deal with internal and external customers, some of whom require patience, tact, and diplomacy, and collect accurate information to resolve conflicts.Ability to create recipes and support material, such as recipe cards, descriptions, and pictures, and to read and visualize them.Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge.Must possess the ability to train staff and advance staff that are participating in the apprenticeship program.Must direct and execute a strict strategy to ensure safety is the first goal in the kitchen operation, i.e., chemical safety, sanitation, food safe principles, and PPEPHYSICAL DEMANDS
Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°ree;F or -20°ree;C) and kitchens (122°ree;F or 50°ree;C), possibly for one hour or more.The employee must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift, but the length of time spent on tasks may vary from day to day and task to task.Ability to physically handle knives, pots, and electronic equipment, including grasping, lifting, and carrying from shelves and transporting up to 50 pounds to every area of the kitchen.Ability to perform cutting skills on work surfaces, topped with color cutting boards,Proper usage and handling of various kitchen machinery, including slicers, buffalo choppers, grinders, mixers, and all other kitchen-related equipment.Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, safety, and sanitation practices.The Head Chef is subject to sufficient noise; this may cause subordinates to shout to be heard above the ambient noise level.Must be able to lift up to 30 lbs. regularly and continuously.Must be able to push and pull carts and equipment weighing up to 250 lbs.Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.Talking and hearing occur continuously when communicating with guests, supervisors, and subordinates. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception.QUALIFICATION STANDARDS
Education
High school or equivalent education required.
Experience
Must have three to five years prior experience as a Sous Chef with knowledge of high-volume international and domestic cuisines.
Licenses or Certificates
Ability to obtain and / or maintain government-required licenses and certificates.
Able to obtain a recent up-to-date Food Safe Certificate.
Grooming
All employees must maintain a clean, and well-groomed appearance by Corporate Housing Hospitality standards.
This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time.
COMPENSATION AND BENEFITS (AFTER 90 DAYS)
Dental InsuranceHealth insurancePaid time offVision insuranceRoom and boarding providedUpon completing one year of employment, you will be eligible for comprehensive coverage for Allied Medical services provided by the employer.
