Overview:
Come join Team Atlantis! The Sous Chef reports to the Chef De Cuisine followed by the Executive Sous Chef and acts as the Primary Manager in the kitchen in the absence of the Chef De Cuisine. Performs as a team player demonstrating leadership, coaching, and organizational skills on a day-to-day basis. Creates a motivational environment, by being approachable and available to Management and Team Members. Encourages constructive suggestions. Involves Team Members when setting objectives.

Responsibilities:

• Participate in the development of menus and specifications accordingly
• Uphold all policies and procedures set forth by the Executive Chef
• Plan and direct all daily, weekly, monthly cleaning projects.
• Meet food purchase specifications and recipes.
• Monitor food and labor costs.
• Maintain the highest professional food quality
• Plan and direct food preparation and culinary activities
• Estimate food requirements according to food/labor costs budget
• Supervise kitchen staff’s activities.
• Monitor and report all equipment that is in dis-repair, monitor all outstanding engineering issues
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Perform administrative duties
• Comply with nutrition, sanitation regulations, and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• Other duties as assigned my management.

While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus.

Qualifications:

• Minimum of 5 years of cooking experience required
• Must have experience operating in a similar role for minimum of 1 year
• Experience working in a fast-paced, high volume environment
• Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties
• Must be able to lift and carry 50 pounds
• Experience and proven track record with deluxe hotels or reputable free-standing restaurants

• Participate in the development of menus and specifications accordingly
• Uphold all policies and procedures set forth by the Executive Chef
• Plan and direct all daily, weekly, monthly cleaning projects.
• Meet food purchase specifications and recipes.
• Monitor food and labor costs.
• Maintain the highest professional food quality
• Plan and direct food preparation and culinary activities
• Estimate food requirements according to food/labor costs budget
• Supervise kitchen staff’s activities.
• Monitor and report all equipment that is in dis-repair, monitor all outstanding engineering issues
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Perform administrative duties
• Comply with nutrition, sanitation regulations, and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• Other duties as assigned my management