What are the responsibilities and job description for the Sous Chef position at Pier Sixty?
Job Summary : To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes.
Compensation : Salary $70k to $75k Annually
Essential Duties and Responsibilities
Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction.
Manages kitchen staff in the proper preparation, cooking and garnishment of various menu items.
Assists in the development and enforcement of policies to control food cost and quality.
Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
Assists Executive Chef and Executive Sous Chef with menu planning and tasting activities.
Manage and work in all kitchen production stations as needed and directed.
Run all culinary event execution and lead front service teams to include leading and controlling serve out lines.
Maintains area in a clean condition at all times.
Travel, as necessary, to different properties / venues
Assist coworkers with completion of assignments when needed
Perform all assigned side work
Perform any general cleaning tasks
Keep work area clean and well organized
Attend and participate in all scheduled meetings and training sessions.
Perform all reasonable requests by the management team
Skills & Requirements
Required Qualifications, Skills, Abilities
Any combination of education, training or experience that provides the required knowledge, skills and abilities.
Graduation from a culinary school or formal apprenticeship program recommended.
Three to five years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential.
Prior catering cooking experience required
Ability to obtain any government required licenses or certificates.
Thorough knowledge of hot and cold food preparation.
Great working knowledge of accepted sanitation standards and health codes.
Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
Able to work flexible schedule in order to accommodate business levels
Great working knowledge of the fundamentals of the broiler, saut, fry, roast, moist heat and other cooking methods.
Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.
Ability to read and write the English language in order to read recipes and communicate with internal and external guests.
Ability to work independently or in a team setting
Ability to communicate effectively with Team Members, management, clients and vendors if necessary.
Ability to obtain Food Service Sanitation certificates.
Physical Requirements
Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
Ability to maintain regular, punctual attendance
Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges.
Must be able to lift, carry, push and pull up to 50 lbs
Must be able to talk, listen and speak clearly Ability to stand, bend, stoop on a consistent basis
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc
Other Responsibilities
Always practice our Piers of Success and live our company Core Values
Maintain professional appearance and behavior when in contact with guests and team members.
Arrive to work in a perfect uniform and excellent hygiene
Know and follow all Pier Sixty emergency, safety and health procedures.
Follow policies and Procedures in training manuals and Team Member handbook
Follow the sign in and out procedure for keys as necessary
Follow proper time keeping policies and procedures
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