Sous Chef

Essential Functions:

• Assists in food inventories
• Communicates, oversees food and supplies ordering to the purchaser.
• Supervises and coordinates production of food according to menu specifications and culinary training.
• Assists the chefs and the cooks in preparation of certain cuisine
• Inspects quality of food products used to prepare cuisine informs chef when quality is not acceptable.
• Ensures all cuisine served to guests follow established guidelines for portions quantities, quality appearance and palatability
• Checks physical cleanliness of operations ensures all staff are practicing clean as you go techniques.
• Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports all deficiencies to the chef and engineering
• May perform the duties of Chef de Cuisine in the absences of the Executive Chef , Executive Sous Chef and the Chef de Cuisine
• Deliver "I Am Proud" service standards and department-specific signature touch points.
• Establish cross-departmental channels of communication among teammates that are consistent and complete.

Additional Duties and Responsibilities:

• Problem solving identifiable information is clear but further investigation often is required in order to define a solution
• Insure smooth service
• Adhere to all food codes
• Demonstrate a professional appearance and be attentive to what matters most.
• Comply with company policies and procedures.
• Observe and adhere to safety guidelines.

Marginal Functions:

• Perform other duties as assigned.
• Interface positively with other departments, offering assistance when needed.
• Displays care in use of equipment and maintains an organized and professional work environment.

Position Requirements:

1. Minimum Knowledge & Skills: Requires advanced knowledge of specialized, technical or a through knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines
2. Formal Education and Job-Related Experience: This position requires a formal education of high school diploma or higher. Culinary degree or ACF certification preferred
3. License, Registration, and/or Certification Required: Serve safe mangers certification.

External and Internal Personal Contact:

1. Communications:

• Daily - Verbal and written
• Weekly - Verbal written and electronic
• Occasionally - Participate in one-on-one coaching sessions.

2. Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication.

Additional Licenses and/or Certifications Required:

Position Analysis/Specifications:

Environmental Factors:

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.

Salary : $23 - $25