POSITION SUMMARY
The Sous Chef supervises and coordinates activities of the culinary BOH hourly team in preparation and execution of cuisine, ensuring all health, safety, quality, and aesthetic standards are met. The Sous Chef works with the Event Chef, Service Leader, Event Manager, and service team ensuring the event is executed consistent with the BEO and guest needs as they arise. Each team member is expected to assist when and where necessary during an event to ensure flawless execution. The Sous Chef will be expected to perform other duties as assigned to meet business needs.
ESSENTIAL DUTIES & RESPONSIBILITIES
Product/Inventory
Quality of Product
- Closely monitors preparation and production of food items.
- Consistently checks that recipes are being used and properly followed.
- Oversees overall food safety and sanitation in the kitchen.
- Ensures food displays are aesthetically attractive and meets CEG specifications.
- Performs detailed inspection of each facility with the Event Chef on a monthly basis.
- Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
- Meets productivity standards; completes work in timely manner; strives to increase productivity in self and direct reports; works quickly and efficiently.
- Ensures proper food storage hierarchy and rules are applied and adhered to.
Cost Control
- Actively shops and compares pricing from multiple vendors to ensure best pricing.
- Researches competition and products as well as new recipes; brings ideas for improvement to executive team.
- Works with the Chefs to assist in minimizing waste; treats food with respect and care; Makes sure food is handled in a way that maximizes freshness and shelf life.
Guest Relations/Customer Service
- Responds promptly to customer needs, attentively answers to requests for service and assistance.
- Exemplifies and exhibits CEG Core Values and Mission Statement on a consistent basis.
- Treats guests with care and respect at all times.
- Adapts to changes in the work environment; able to deal with frequent change, delays, or unexpected events.
Inventory and Equipment Usage
- Executes all product ordering in a timely manner.
- Reviews all specification sheets identifies preparation and production levels for upcoming week.
- Reviews all invoices to ensure the accuracy of the pricing, amounts, and all products billed have been received in good order and proper amounts as assigned.
- Oversees maintenance of all food storage areas in a neat, clean and organized manner; assigns staff members to fulfill these duties and monitors the execution.
- Observes, models and enforces safety and sanitation procedures; reports potentially unsafe conditions; uses equipment and materials properly.
Management
People
- Provides constructive feedback relating to all aspects of the event, from preparation and set up, through execution of dessert.
- Treats employees with dignity and respect and in accordance with the CEG Core Values and Mission Statement.
- Sets clear performance expectations through both verbal and written goals and directions.
- Provides clear feedback through effective praise, reprimand and guidance.
- Identifies specific training and development needs for each Event Chef, Sous Chef, Cook and Steward.
- Maintains a positive, professional environment in the kitchen.
- Provides training to staff on all cooking processes.
- Conducts one-on-ones and reviews for direct reports; mentor direct reports on how to properly conduct one-on-ones and reviews for their directs.
- Coaches and counsels Event Chefs, Sous Chefs and other team members to improve performance and minimize deficiencies.
- Actively participates in meetings and focuses on solutions to problems.
Policies
- Ensure team members are present on time and in proper uniform for their shifts.
- Consistently follows and promotes CEG Core Values and Missions Statement.
- Abides by CEG policies and procedures and standards of personal conduct and dress code at all times; models and enforces standards for all team members.
Processes
- Prepares and supports those affected by change; monitors and evaluates results.
- Reinforces standards across all departments, when necessary, to ensure CEG standards are being upheld; consistently promotes CEG Core Values.
- Assists in assessing and refining the structure and processes necessary to manage CEG’s current business model and projected growth.
- Observes safety and security procedures; reports potentially unsafe conditions.
- Uses equipment and materials properly.
This job description is not intended to cover or include all of the tasks, duties or responsibilities that the employee may be required to perform. Job duties and responsibilities can change at any time with or without notice.
ESSENTIAL EXPERIENCE, KNOWLEDGE, & SKILLS
Education/Work Experience:
- Must possess a degree in culinary arts or three (3) years of formal culinary experience or food service management at a high-volume restaurant or hotel kitchen.
- A thorough understanding of cooking techniques, flavor profiles, and how to prepare food with precision
License/Certifications:
Must have a ServSafe certificate or ability to obtain one within 90 days of hire
Skills:
- The ability to precisely chop and prepare ingredients
- The ability to manage multiple tasks under pressure
- The ability to present food in an appealing way
- The ability to create new and innovative recipes
- The ability to communicate effectively both written and verbally and delegate tasks. An active listener with excellent comprehension skills.
- Ability to read, analyze and interpret general business periodicals, technical procedures and government regulations.
- Ability to write reports, business correspondence and procedure manuals.
- Ability to effectively present information and respond to questions form groups of managers, clients, customers and the general public.
- The ability to stay organized and pay attention to detail
- The ability to maintain food safety standards
- The ability to use a variety of kitchen equipment with ease
- Undertakes self-development activities and seeks increased responsibilities.
- Looks for and takes advantage of learning opportunities.
- Displays passion and optimism for craft.
Mathematical:
Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's.
Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Reasoning:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Computer:
Possess working knowledge of e-mail, word processing and spreadsheet software (Microsoft Word, Microsoft Excel, Outlook).
PHYSICAL DEMANDS & WORKING ENVIRONMENT
(Frequency of mobility, lifting, climbing, standing, siting, reaching, speaking, vision, color vision, outdoors/indoors, noise level, fumes/odor, chemical exposure or any other environmental hazards)
- Prolonged periods of standing, climbing/balancing, stooping/bending.
- Ability to lift a maximum of 50 lbs.
- Requires ability to communicate clearly and concisely using the English language with guests.
- Ability to sustain long periods of loud noise and vibrations
- Use of color vision and vision.
- Ability to work in an outdoor environment including exposure to varying weather conditions such as heat, cold, rain, or snow.
