Sous Chef

POSITION: Sous Chef

SUMMARY: THE SPRINGS CATERING division is seeking an energetic individual to work directly under the Head Chef in a high-volume, ground floor, catering operation with opportunity for growth for the right individual who possesses ambitious qualities.  The success of the Sous Chef will hinge upon their dependable character and time management skills required for this position.

This is a new and exciting opportunity for an energetic, culinary professional who desires to get in on the ground floor with a start-up catering business and who can grow alongside our company's forecasted growth and expansion models. A newly renovated, catering kitchen and numerous opportunities await you!

ESSENTIAL DUTIES AND RESPONSIBILITIES: (Including but not limited to)

• Reports to and work alongside Head Chef


• Assists in the planning of regular and modified menus according to customer requests and established guidelines.


• Prepares and cook foods of all types, either on a regular basis or for special guests or functions.


• Follows standardized recipes, portioning, and presentation standards.


• Helps to maintain inventory of food and non-food supplies.


• Maintains clean and safe working environment in all storage and work areas.


• Monitor pre-function interior/exterior space for cleanliness.


• Coordinate and assist banquet staff throughout the set-up, break down, and duration of events.


• Provide leadership, direction, coordination, and ongoing evaluation of operations.


• Operate as a banquet server when needed; setting up; greeting and serving the guests and breaking down the function.


• Ensure guest experience exceeds expectations, aimed towards addressing, anticipating, and resolving client and quest needs by finding proactive solutions to situations that arise in a banquet setting.


• Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean.


• Ensure all equipment and supplies are returned to the Main Kitchen from all events.


• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures.


• Participates and attends departmental meetings and training as appropriate.


• Upholds high standards of product and customer service for self & team members.


• Maintains professional relationships with Clients, associates & vendors.


• Follows facility, department and Company safety policies and procedures.

PREFERRED QUALIFICATIONS AND SKILLS:

• Excellent verbal communication skills, the ability to lead as well as follow direction and must be a team player.


• Ability to be a clear thinker, analyze and resolve problems while exercising good judgment / focus on details.


• Must have familiarity with a wide variety of service styles including buffets, full service, concessions, and offsite functions.


• Must have understanding on how to read and execute a Banquet Event Order.


• Knowledge of organizing detailed execution of all Banquet Event Orders.


• Knowledge of banquet configurations and use of equipment required.


• Serving and front of house experience is a plus!

EDUCATION AND/OR EXPERIENCE:                                     

• Minimum of 3-5 years of experience / 2-5 years and Mass production experience a plus.


• Experience or knowledge of transporting procedures


• Basic knife skills required.


• All necessary Training will be supplied by Head Chef

COMPENSATION:

Hourly Range: $25 + Event Gratuity

REPORTS TO:

Head Chef and VP of Catering

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is regularly required to stand, walk and use appendages to accomplish various tasks such as climbing, balancing, stooping or kneeling. 


• The employee must regularly lift and /or move up to 35 pounds, and frequently lift and/or move up to 50 pounds.


• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• While performing the duties of this job, the employee is occasionally exposed to outside weather conditions of extreme cold or extreme heat.


• The noise level in the work environment can occasionally exceed 50 DBA