Sous Chef

Description

The Sous Chef is directly responsible for all kitchen functions for the restaurant including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Benefits:

• Salary: $52,000-$57,000 - based on experience.
• There is a sign-on bonus of $1,000 after 3 months of good-standing employment.
• Health, Life, and Dental/Vision Insurance
• 401k
• Vacation and Holiday pay
• Amenities Usage, including: Fitness Center, Pool, Golf Course and more.

Duties:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with Food & Beverage, and Assistant Managers to plan and price menu items. Establish portion sizes and prepare standard recipes for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost (32 % Target) and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in first aid, lifting and carrying objects and handling hazardous materials.
• Conduct monthly physical inventories accurately, and timely.
• Process special menus as requested by Food & Beverage Manager and Director of Hospitality Sales
• Visit with guests in dining room to ensure satisfaction, and add to the entertainment factor.
• Prepare seasonal menus, to include costing, portions, and create recipes, as stated above.
• Attend, and participate in all department meetings.
• Other duties as assigned.

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Requirements

• A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 1 years’ experience in a similar capacity.
• Current ServSafe Certification from the NRA, or equivalent in food handling and sanitation
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).