The Market Sous Chef is responsible for assisting the Market Executive Chef to ensure that their menus are properly executed and managed. The primary responsibilities include assigning tasks and priorities, coordinating resources, and controlling operating expenses. In addition, the Market Sous Chef ensures excellence in guest satisfaction through effective training of staff, commitment to the "Sky River Spirit", and a hands-on, lead by example management style.
- Evaluates current needs, past experiences, and forecasted business conditions to make decisions and recommendations for best allocation of resources in the outlet to achieve maximum financial returns and guest service levels.
- Monitors and evaluates food preparation by observing cooking with correct recipes and techniques to ensure food quality and consistency according to specification standards.
- Works with Market Manager to assist with development of large party menus which meet client requests, cost requirements and feasibility for efficient preparation
- Selects, schedules, directs, supervises, trains, and develops culinary staff.
- Creates and determines costs associated with menus and/or specials.
- Develops and maintains recipe cards and specifications to ensure quality, consistency, portion, and cost control.
- Ensures compliance with all department and company rules and regulations.
- Monitors the proper kitchen sanitation and storage and rotation of stock.
- Develops and ensures compliance with departmental budget.
- Maintain quality and organization of food outlets.
- Performs and oversees all food purchases. Inventory stock, orders goods and overseas receiving.
- Organizes outlets for fast, efficient, and appetizing service. Maintains quality standards.
- Inventories stock, orders goods and overseas receiving. Meets special guests.
- Attends periodic meetings and training sessions.
- Learns and manages P.O.S or other systems.
- Maintains inventories through P.O.S or other system.
- Presents a neat and clean appearance at all times
- Performs other duties as assigned
Requirements:
- Must be 21 years or older.
- Associate degree in related field; or equivalent experience required.
- Preferred food service or Culinary Arts degree.
- 2 years' related supervisory culinary work experience. 5 years' kitchen experience.
- Excellent organizational skills and attention to detail.
- Strong analytical and problem-solving skills.
- Strong supervisory and leadership skills.
- Must have well-rounded food background, administrative and people skills.
- Must have extensive knowledge of all kitchen equipment.
- Demonstrates commitment to guest service excellence and ethical conduct.
Is this position responsible for selling, serving, or distributing alcoholic beverages or do they have comp authority? No
Gaming License Required? Yes
Other Certifications? ServSafe
