Sous Chef

To manage all culinary aspects of Giardina’s restaurant so that it will continue to be a world class restaurant, a showcase for Viking Range Corporation, and a leader in Delta cuisine.

MAIN DUTIES:

• With Executive Chef, oversees and supervises kitchen operations
• Supervises back of house employees rotating responsibility with Executive Chef as shifts dictate
• Oversees all aspects of restaurant sanitation, developing and supervising cleaning schedules for all equipment
• Oversees maintenance of restaurant equipment and promptly resolves problems
• Keeps recipes updated and assures all menu items are prepared according to recipe
• Assists Executive Chef in developing and executing menus for Giardina’s, Alluvian Hotel, and special events, ensuring quality in presentation as well as taste and meeting standards set forth by President of Viking Range
• Places food orders and oversees check-in process and rotation of stock
• Maintains food cost within agreed margins 
• Trains line cooks on recipes, specials, cooking, cleaning, prepping, and plating
• Maintains consistent food quality and presentation
• Attends weekly Food & Beverage meetings with managers, Alluvian staff, and General Manager of the Viking Hospitality Group 
• With Executive Chef, performs monthly food inventory
• Represents Viking Range, Alluvian Hotel, Giardina’s Restaurant and Viking Hospitality Group at public events, culinary events and other special events as determined by President of Viking Range and Viking Hospitality Group
• Fosters and promotes a cooperative working environment with all team members in all departments
• Assists with special projects as assigned by Giardina’s general manager, assistant manager, chef de cuisine, and VHG president 
• Responds to on call emergencies 
• Maintains complete knowledge and complies with all Viking Hospitality Group policies and procedures.

• 5 years cooking experience in casual and/or fine dining restaurants
• 3 years experience creating recipes and menus
• 3 years experience supervising employees
• Ability to follow up on requests, follow through on projects, and finish what you start
• Computer skills including working knowledge of Microsoft Word and Excel
• Excellent organizational skills
• Excellent verbal and written communication skills
• Ability to promote positive relations with guests and team members
• Ability to work irregular hours, weekends and public holidays
• Ability to stand, bend, twist, work 8 plus hour shifts, and work in hot and/or cold conditions
• Ability to lift up to 50 pounds repeatedly and team lift up to 150 pounds