Sous Chef

Description

Join our team! Windsor Hospitality thrives in building hospitality careers. We want to design a path of professional growth and give you the keys to such success. We are recognized as a strong partner with warm hearted hospitality staff nationwide. Windsor Hospitality is looking for their newest Sous Chef!

Purpose for the Position: 

To supervise, coordinate and participate in the activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the restaurant.

Essential Responsibilities: 

1. Manage the kitchen staff, ensuring the quality preparation of all menu items and proper handling of all good items in accordance with safety standards.
2. Estimates food consumption and requisitions or purchases foodstuffs.
3. Receives and checks foodstuffs and supplies for quality and quantity.
4. Coordinate the purchase of all food and develop menus for all outlets, maintaining approved food costs and labor costs.
5. Selects and develops recipes.
6. Supervises personnel involved in preparing, cooking and serving.
7. Cooks and otherwise prepares foods according to recipes.
8. Cuts, trims, bones and carves meats and poultry for cooking.
9. Portions cooked foods and gives instructions as to size of portions and methods of garnishing.
10. Effectively oversee that the expediting of breakfast, lunch, and dinner shifts are being followed to standard.
11. Train, counsel, and motivate the kitchen teams while controlling production, quality, and food costs.
12. May maintain time and payroll records including making sure staff is schedule appropriately.
13. May plan menus.
14. Assist in supervising utility and receiving staff for cleanliness of storage and kitchen areas.
15. Ensure all employees obtain and maintain food handler’s certification from the Health Department. Work through any Health Department issues, correcting immediately when possible, and do not allow any repeats on critical violations.
16. Supervise daily detailed cleaning of the kitchen. Ensure sanitation throughout property including kitchen, dining rooms, and outdoor public areas.
17. Required to be always in uniform when working on the property including wearing name identification badge.
18. Supports and adheres to the core values, the mission statement, service fundamentals, and guest service philosophy as defined by the company.  
19. Performs other duties, as assigned, to meet business needs.  

Skills and Abilities: 

• Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.
• Able to effectively deal with internal and external customers.
• Skillfully use hand tools or machines needed for your work.
• Forecast business levels.

Physical Demands: Light work. Exerting up to 10 to 50 pounds of force occasionally. Requires walking or standing to a significant degree, and or requires working at a production rate pace entailing the constant pushing and or pulling of materials even though the weight of those materials is negligible. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

 Requirements 

• High school completion or an equivalent level of education and experience.
• Must thrive in a multi-tasking, fast paced working environment.
• Culinary management experience preferred.

Attendance:

Regular attendance in conformance with the standards, which may be established by WCG, Inc. from time to time, is essential to be successful performance of this position. Employees with irregular attendance/ tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Windsor Capital Group, Inc. rules and regulations and will be subject to disciplinary action, up to and including termination of employment.

Qualifications

Salary : $24