The Sous Chef is responsible for planning and directing food preparation in the kitchen under the supervision of the Executive Chef. She/he will help oversee receiving, storing and stocking of all items used in the culinary department. The Sous Chef will assist the Executive Chef in both culinary and administrative tasks while effectively communicating with all staff members on the F&B team.
Ensure all staff members adhere to culinary standards and regulations
Cross train kitchen staff on multiple stations
Practice inventory controls and audits to ensure proper usage
Ensure a positive work environment
Ensure the best quality food items leave the kitchen in a timely and efficient manner
Work diligently to follow all health codes and safety protocols and ensure all staff members are trained in these areas
Menu development, planning and pricing
Assists with managing dish washing crew
Support and manage catered events
Possess a strong work ethic and the drive to consistently improve
Full knowledge of all cooking techniques
Must be able to remain standing for most of working hours.
Must be able to lift at least 50 pounds.
Must be able to perform respective tasks.
Must be able to work flexible hours and days.
May be exposed to hot, humid work areas.
May be exposed to sharp instruments and power driven equipment.
May be exposed to caustic chemicals
Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer