Sous Chef

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The Sous Chef will assist in managing the back of house culinary team and ensuring the flow of service is efficient. The Sous Chef will create and have input on new menu creations. Ensures the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards.

The ability to support the Room Chef in teaching and mentoring team members working in a culinary environment to achieve high standards and work cohesively as a team.

• Responsible for supporting the Room Chef in all aspects of food quality, cost control, completing inventories and training back of house team members.
• Participate in the financial review process to include researching, responding to inquiries and reporting results.
• Document recipes, measurements, quantities, and other information so each creation can be duplicated consistently.
• Train culinary team on each recipe and monitor recipe adherence.
• Monitor and ensure that standard kitchen operating procedures are met on a consistent basis.
• Provide leadership to all back of house team members to include training, mentoring and corrective counseling.
• Assist in interviewing, selecting, and onboarding of all new back of house hourly team members.
• Schedule staff and assist in payroll related activities as needed.
• Communicate effectively with front of house management and staff.
• Support and lead food prep for service, ensure all prep items and recipes are made to approved standards.
• Oversee the line during service while monitoring cooks progress and slow of service, with a focus on high volume periods.
• Oversee the flow of the kitchen and the flow of food to maintain service standards.
• Prepare and coordinate daily prep sheets with Room Chef.
• Work with the Room Chef on menu creations and daily specials.
• Manage inventory and costs with the Room Chef.
• Make certain all requisitions are processed properly and placed in designated areas.
• Assist with monitoring and receiving of all product to ensure it meets property standards.
• Maintain a solid knowledge of all food products and ensure all products are properly rotated.
• Properly label and date all products to ensure safekeeping and sanitation.
• Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.
• To provide BIG Service to internal guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset.
• The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors.
• The ability and willingness to ensure that work activities are completed accurately, efficiently, and in a timely manner.
• The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions.
• Maintain regular attendance at scheduled shift and staff meetings.
• Maintain professionalism and a friendly and approachable demeanor throughout the workday.
• Assist with training/mentoring of new team members as requested.
• Maintain all appearance standards in accordance with established uniform and appearance guidelines.
• Inform manager on duty of any irregularities and unusual situations when they occur.
• Ability to keep a friendly, calm, and helpful demeanor in high-stress situations and a continuously fast-paced environment.
• Is honest in all interactions and displays a high degree of integrity.
• Ability to work independently with little to no supervision or as part of a team is required.
• Must be and remain compliant with all legal or company regulations for working in the industry.

A proactive communicator who sets clear expectations and leads by example. Interacts effectively with hourly team members and creates a positive working environment for the team. Must demonstrate the ability to support the Executive Chef and Room Chef in shaping and developing a culinary culture and philosophy amongst the culinary team.

The content of this job description does not restrict management’s right to assign or reassign duties and responsibilities to this position at any time to include special projects.

• Minimum Of 2 Years Cook Experience.
• Culinary degree preferred but not required.
• High school diploma or its equivalent.
• Must be 21 years of age or older.
• Must pass all required pre-screening and background checks.
• Internal candidates must have been in their current position for at least six months and have no active disciplinary action during the last six months.
• Ability to work a variety of shifts, this includes day, swing,…