Sous Chef

Reporting to the Chef de Cuisine, the Sous Chef is responsible for assisting in overseeing day-to-day kitchen operations and staff to ensure high quality cuisine and enforce health standards.

Responsibilities/Duties/Functions/Tasks:

• Responsible for kitchen operations in the absence of the Chef de Cuisine
• Plan and direct all cooking processes and food preparation in the kitchen
• Use quality control standards to ensure all food items are high quality and correctly portioned
• Prep & Execute all catering events
• Assist Chef de Cuisine in menu creation
• Oversee and expedite preparation of all food items
• Assist Chef de Cuisine with monthly food inventory
• Monitor and address any issues with kitchen equipment and communicate issues to the Operations Manager
• Supervise, oversee, and assist in managing the kitchen staff in accordance with the standards set forth by the Chef de Cuisine and Operations Manager
• Assist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food service business
• Use progressive discipline effectively in the management of staff
• Develop, train, implement and maintain food sanitation practices and safety protocol
• Create strong, team-oriented relationships with and between staff members
• Maintain a strong presence in the kitchen and facility
• Ensure cleanliness of kitchen areas before, during and after meal periods
• Coordinate opening and closing procedures
• Ensure kitchen and staff members operate in accordance to the state and federal food and safety laws

• Previous culinary and management/supervisory experience
• Strong leadership qualities to assist in managing and motivating staff members
• High levels of creativity and innovative qualities to inspire new ideas, recipes and general practices
• Passion for the food industry
• Excellent palate in order to taste, create and implement quality foods
• Excellent culinary techniques
• Ability to multi-task effectively under fast-paced working conditions
• Ability to maintain neat, professional and clean appearance and practices
• Proficiency in Microsoft Office programs, and general computer literacy
• Must demonstrate a professional demeanor and possess strong interpersonal skills
• Specialized organizational, written and verbal communication skills
• Flexibility with hourly schedules, including weekend, holiday and evening availabilities

PREFERENCES

• Degree from a culinary institute

• Personal flair and desire for cuisine experimentation

• Knowledge and understanding of workplace safety procedures

We are proud to offer outstanding benefits to all of our employees.

Full-time employees, those working 30 hours per week or more on average, are offered competitive medical and dental benefits, as well as generous paid time off packages.

Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits.

We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.