What are the responsibilities and job description for the Sous Chef position at TMR Management LLC?
Description :
We are seeking a Sous Chef at Cumberland Village Senior Living Community, Aiken, SC. This position will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by residents and guests.
Supervisory Responsibilities :
Trains and / or oversees training of kitchen staff.
Schedules kitchen staff, assigning roles based on experience and skills.
Supervises work product from kitchen and back-of-house staff.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees as needed and in accordance with restaurant policy.
Requirements :
Duties / Responsibilities :
Reports to and works with Executive Chef.
Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
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.
Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
Maintains department budget.
Performs other related duties as assigned.
Required Skills / Abilities :
Ability to produce excellent culinary and restaurant experience for patrons.
Extremely creative.
Excellent verbal and written communication skills.
Excellent time management, scheduling, managerial, and organizational skills.
Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
Computer proficiency in office programs and web-based ordering and menu-planning
Education and Experience :
Relevant experience or training, which may be demonstrated via a degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
At least two years of culinary managerial experience required.
Food protection manager certification or certified dietary manager
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