Exciting opportunity to apply your creativity in the organization as a Sous Chef. The Sous Chef manages a part or all of the culinary operations in Food & Beverage, and assists in overall management of the kitchen.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
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Works with Executive Chef and Executive Sous Chef in creating and maintaining standards for kitchen all operations.
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Apply knowledge of food cost and controls.
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Apply knowledge of labor cost and controls.
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Determine kinds and amount of food necessary to prepare items listed on menus.
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Complete requisitions for food products to be prepared.
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Plans sequence and time of cooking operations to meet meal-serving hours.
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Directs cooks performing tasks.
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Manage portion size of food items to ensure consistency.
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Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.
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Assists in cooking tasks and in preparing hot and cold foods for all areas in the culinary arena.
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Manage and recommend discipline of subordinates.
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Complete work schedules.
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Maintain all sanitation standards.
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Complete all paperwork relating to position.
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Communicate with storeroom staff to know what food products, and equipment available.
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Conduct daily food storeroom reviews.
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Communicate with proper written and/or verbal information to staff to maintain efficient operations of kitchen.
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Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.
EDUCATION and/or EXPERIENCE
Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
