What are the responsibilities and job description for the Sous Chef position at KW Property Management?
The sous chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing.
Duties and Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Assists in managing the operations of the kitchen and back-of-house, ensuring that food is prepared safely and efficiently.
- Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
- Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
- Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
- Collaborates with specialty chefs on menu items
- Performs other related duties as assigned.
- Train the kitchen staff while establishing a working environment that adheres to the proper work schedule
Supervisory Responsibility
This position manages all employees of the department and is responsible for the performance management and hiring of the employees.
Work Environment
This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 30 pounds. There is substantial repetitive motion of the wrists, hands and fingers.
Position Type and Expected Hours of Work
This is a non-exempt position. The work schedule will likely change throughout the year to accommodate the business needs of the property.
Required Education and Experience
- High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred
- Minimum four years of cooking experience in a culinary leadership role preferred
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
- Safe Food Handling Certification
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
