Sous Chef - Boathouse at The Riverside

*We are a drug-free workplace. Pre-employment screenings and background checks will be conducted for all viable candidates.* 

POSITION: SOUS CHEF
DEPARTMENT: CULINARY
REPORTS TO: HOTEL CHEF/DIRECTOR OF FOOD & BEVERAGE

REQUIREMENTS: Three years progressively responsible culinary experience in the relevant cuisine. Demonstrated ability to lead and provide effective discipline to a team of cooks. Culinary degree or relevant experience

SUMMARY:

To provide culinary, administrative, and leadership assistance to the Executive Chef.  The kitchen supervisor ensures effective, efficient operation of the kitchen outlet and assumes the leadership role in the absence of the Executive Chef.

ESSENTIAL FUNCTIONS:

• Assist the Chefs in the design and implementation of menus appropriate to the outlet


• Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine


• Plan and organize production, purchasing and scheduling


• Establish professional demeanor and standards of the management team for the outlet


• Delegate responsibility effectively to use the strengths of the entire culinary team


• Assist the Chef in the performance of administrative tasks


• Maintain proper maintenance of all walk-in coolers and storage areas


• Monitor daily food production with hands-on control


• Demonstrate a thorough mastery of all cooking techniques:  sauté, braise, poach, grill, poele, fry, steam, etc.


• Possess a thorough knowledge of methods of preparation of stocks, classical and modern sauces


• Demonstrate knowledge of all meat and fish butchery and portioning


• Create innovative dishes and plate presentations


• Work quickly and efficiently to meet deadlines and demands of business


• Check staffing, uniforms, daily production sheets, etc


• Check production for all meal periods to ensure consistency


• Train staff on all menu items


• Demonstrate responsibility for food and labor costs in outlet


• Attend regular staff meetings and represent the Chef in his absence

PHYSICAL REQUIREMENTS:

Position:

• Standing/walking


• Forward bend, squat, forward reach to retrieve items from cabinets


• Repetitive forward bend of head/neck


• Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves


• Carrying boxes/bags of food a distance of 10 feet


• Shoulder motions below 90 degrees shoulder flexion


• Gross grasp to hold tongs, spoons


• Repetitive elbow motion in mid-range for chopping


• Repetitive wrist motions through partial range for stirring and chopping

Forces:

• boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.


• pots of food:  25-50 lbs.


• stirring food:  5-10 lbs. of force may be needed to stir thicker consistency foods    such as Potato Salad

Repetitions:

• * Standing virtually all day (most standing is in one spot by stove)


• * Walking:  occasionally


• * Lifting from dolly to refrigerator:  10-20 minutes 2 x day


• * Forward flexion of head/neck:  during all stirring and chopping Tasks 


• * Stirring, chopping:  repetitive and very frequent

Environment: Most of shift is spent standing in front of hot stoves or ovens

Sensory: High abilities with touch, sight, hearing, smell, and taste

EEO/M/F/V/D