Job Description
Job Description
JOB DESCRIPTION
SOUS CHEF
Reports To : Chef
Job Type : Full Time
Hours Per Week : 40 hours
GENERAL DESCRIPTION
We are looking for a Sous Chef who can hand handle menu planning and managing, food preparation, and providing assistance to the executive chef. Tasks include but are not limited to recording inventory management, managing kitchen operations, ensuring food quality, and maintaining cleanliness and safety standards.
RESPONSIBILITIES AND DUTIES
- Assist Executive Chef in the overall operation of the food service function, preparation, and production.
- Ability to have a flexible schedule.
- Ensure all kitchen operations occur in a timely manner
- Resolve client issues and concerns
- Monitor and record inventory, ordering product as needed
- Provide support to junior kitchen staff with various tasks including food preparation, line cooking, and dish plating
- Assist Executive Chef in training new staff to comply with kitchen standards
- Adhere to and implement sanitation and safety regulations
- Step in for the Executive Chef in their absence
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 :
Must speak, read, write, and understand the primary language(s) used in the workplace.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 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 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 and collect accurate information to resolve conflicts.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 staffMust direct and execute a strict strategy to ensure safetyPHYSICAL 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
Licenses or Certificates
Food Safe Certificate (Required)
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 providedFree mealsQuarterly BonusUpon completing one year of employment, you will be eligible for comprehensive coverage for Allied Medical services provided by the employer.
