What are the responsibilities and job description for the Sous Chef position at Newfields?
Opportunity Title: Sous Chef
Reports To: Executive Sous Chef
Salary or Hourly: $18/ hr
Detailed Description
The Sous Chef plays a very important role in the overall success of the Newfields Culinary Arts Department. This position works closely with the Operations Manager and full-time leadership team to ensure that the day-to-day operations needs of the team are met. The Sous Chef makes sure that the needs of all projects for both the customer and employees are being met during each shift.
Examples of duties that will be expected of this position are: Taking inventory of each project and ordering appropriately to ensure product stays in stock as well as planning for minimal waste, proper food handling, making sure spaces are clean and secure when closing for the day, alerting management to staffing issues, training of part-time kitchen designated staff for the projects, and becoming familiar with overall Newfield's policies and procedures so that they can help lead the team in being compliant.
The position requires working an average of 37.5 hours per work week and must have weekend availability.
Responsibilities
• Taking excellent care of Newfields Guests
• Oversee menus for seasonal projects created or approved by Executive Chef
• Communicating operational needs to the Operations Manager
• Ensuring quality standards in product and service are upheld
• Ensuring all designated food spaces are cleaned properly
• Taking food inventory of each project and ordering appropriatelyOrdering in a timely manner so we are not out of ingredients for menu items
o Strategically ordering so there is not a significant amount of wasted product
• Training and overseeing of part-time designated kitchen employees for assigned projects
Required Skills
• Strong communication with management and coworkers
• Strong knowledge of food safety standards
• Ability to problem-solve in the moment
• Strong customer-service-focused attitude
• Ability to positively lead part-time employees through a shift
Educations and/or Experience
• 2 years experience in comparable food-service role
Physical Demands of Work Environment
Physical demands: While performing the duties of this hob, the employee must be able to stand for 4-7 hours at a time; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch, or crawl; talk or hear; taste or smell. The employee must occasionally lift and/ or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color, vision peripheral vision, depth perception, and the ability to adjust focus.
Work environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the position. The noise level in the work environment is usually moderate.
Salary : $18
