Sous Chef

Description

Our Sous Chefs oversee food preparation and cooking, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized, and sanitized
• Taking charge of kitchen opening, closing, and other side duties as directed by the Executive Chef

• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficient in Microsoft Office, Point of Sale and restaurant management software
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills

This position manages and is responsible for the leadership of non-management employees of the restaurant.

This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but not limited to, cuts, slips, trips, falls and burns. Frequent hand washing is required. The hours of work vary as business dictates.

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 talk or hear. The employee is frequently required to stand for extended periods of time; walk; stoop; crouch; kneel; use hands to finger, handle or feel;

and reach with hands and arms. The position may require occasional lifting of products weighing up to 50 pounds.

This position regularly requires long working hours and frequent weekends and evenings work. The Sous Chef must be able and willing to perform any and all duties of a Line Cook, Prep Cook or Dishwasher at any given time, and any other duties assigned by the Executive Chef of the restaurant.

No travel is expected for this position.