Sous Chef

General Summary

Responsible for all management aspects of designated kitchen and its personnel as assigned by Assistant Executive Chef/Executive Chef. Ensure quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Direct, train and monitor performance of Cooks, Pantry Workers, Bakers, Carvers and Runners. Maintain organization, cleanliness and sanitation of work areas and equipment.

Essential Duties and Responsibilities

• Maintain and strictly abide by State sanitation/health regulations and hotel requirements.

• Meet with Assistant Executive Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Ensure that assigned staff has reported to work; document any late or absent employees.

• Coordinate breaks for assigned staff.

• Prepare and assign production and preparation work for all Cooks to complete; review priorities.

• Communicate additions or changes to the assignments as they arise throughout the shift.

• Identify situations which compromise the department's standards and delegate these tasks.

• Ensure that opening shift completes start-up of kitchen line and designated preparation work according to department procedures.

• Fabricate meat, fish and fowl for menu items.

• Start preparation work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.

• Assimilate and organize temp logs, follow up on any inconsistencies

• Perform any other duties as assigned by management.

• Provide outstanding guest service to all internal and external guests

Requirements:

Job Specifications

• Qualifications

• High school diploma or equivalent vocational training certificate.

• Certification of culinary training or apprenticeship or three years of experience as a Lead Cook at a full service, high volume restaurant or hotel.

• Previous supervisory experience or completion of a management training course required.

• Knowledge of food cost controls.

• Ability to efficiently work all stations on the line.

• Ability to read, write, speak and understand the English language in order to follow standard recipes and communicate with other employees.

• Ability to comprehend and follow written and/or verbal instructions from supervisor or other member of management.

• Ability to listen effectively, speak and write English clearly to ascertain and document important information

• Compute basic mathematical calculations.

• Operate, clean and maintain all equipment required in job functions.

• To be familiar with and have the ability to operate kitchen equipment in a safe manner to include:

Steam Jacketed Kettles Alto Shams Ovens

Steam Table Combi Ovens Braisers

Slicer Rotary Oven Broilers

Vertical Cutting Machine Mixer Robo Coupe

Job Specifications

• Qualifications (continued)

• Plan, develop and execute featured menu items as requested.

• Ability to expand and condense recipes.

• Knowledge of serve safe procedures.

• Must be able to obtain and maintain all cards required by the company.

• Must be able to verify right to work in the U.S

Working Conditions

• Physical Requirements

• Frequently lift, carry, push, pull or otherwise move objects weighing up to 75 lbs.

• Must be able to walk and/or stand 80% of the shift.

• Use tools or equipment requiring a high degree of dexterity.

• Walk, stand or crouch on narrow, slippery or erratically moving surfaces.

• Work for sustained periods of time maintaining concentrated attention to detail.

• Vision, hearing, speaking (critical).

• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

• Communicate via pager and radio.

Required Work Cards

• Health

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Job duties to be performed with or without reasonable accommodations

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