What are the responsibilities and job description for the Sous Chef position at Gulfstream Park Racing?

Job Description

Job Overview

The Sous Chef is responsible for all food related activities associated with the restaurant as well as providing support to other culinary areas as needed. The position demands the ability to work effectively in an extremely fast-paced environment while displaying excellent organizational skills. Proficiency in the culinary arts is of the utmost importance in order to succeed in this position.

Essential Duties and Responsibilities

Responsible for planning and directing food preparation in the kitchen.
Must ensure the highest level of food quality, taste, and presentation.
Must be familiar with all of the daily operations of the kitchen and be able to perform any task as needed.
Comply with standards of service and assist in assuring the same from all kitchen employees.
Needs to maintain effective communication within the kitchen.
Effectively coach and mentor junior chefs.
Responsible for arranging tickets and serving as the expeditor for the kitchen.
Supervise the preparation and cooking of various food items and make sure that hygiene and food safety standards are met in all stages of food preparation.
Ensure proper safety and sanitation of all kitchen facilities and equipment.
Conduct regular inspections of the entire kitchen, dishwashing areas and coolers. Must act promptly to correct deficiencies found during inspection.
Responsible for all items requisitioned from the production kitchen, i.e. food, sanitation products, dry goods, etc.
Assure that recipes and specifications are accurately written and are being adhered to by all restaurant cooks.
Monitor food production, ordering, costs, and consistency on a daily basis.
Manage kitchen employees through scheduling, training, hiring and evaluating.
Assist with the supervision of other cooks and ensure the dress code is being adhered to.

Qualifications

Associates or bachelor’s degree in a culinary field along with at least five (5) years of culinary leadership experience.

Must have an understanding and knowledge of safety, sanitation, and food handling procedures.

In-depth skills and knowledge of all kitchen operations

Professional communications skills are required.

Must have problem solving abilities, be self-motivated and organized.

Must have the flexibility to work nights, weekends and holidays.

Previous kitchen management / supervision experience required.

Physical Demands and Work Environment

Heavy lifting, bending, walking, and standing. Occasional days, which require work more than a 10-hour shift. While performing the duties of this job, the employee is frequently exposed to heat / cold from the mechanical equipment. Be able to reach, bend, stoop and frequently lift over 50 pounds on a regular basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

While performing the duties of this job, the employee is regularly exposed to risks associated with travel between buildings and back and forth to other areas as may be required due to business demands.

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Licenses, Certifications, Registration : Requires a Slot Professional License.

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