JOB OVERVIEW:

The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary.

SKILLS & QUALIFICATIONS:

• Minimum two years of formal culinary/quantity foodservice management training or commensurate experience
• Minimum two years of culinary preparation experience
• Minimum two years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities
• If required by local and/or state regulations, must have or be able to obtain a food workers card.
• Experience working in a computer network environment utilizing Microsoft Word and Excel programs

PHYSICAL REQUIREMENTS:

• Ability to lift 30 – 50 lbs.
• Work in an upright standing or sitting position for long periods of time.
• Reach with hands and arms.
• Communicate, receive, and exchange ideas and information by means of the spoken and written word.

THIS IS NOT AN ALL-INCLUSIVE JOB DESCRIPTION; THEREFORE, MANAGEMENT HAS THE RIGHT TO ASSIGN OR REASSIGN SCHEDULES, DUTIES, AND RESPONSIBILITIES TO THIS JOB AT ANY TIME.

LI-SH

YOUR RESPONSIBILITIES:

• Prepares food to specifications before and during operations.
• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Cooks all food to Proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications.
• Performs opening, closing and side work duties as instructed and according proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Sets up and operates kitchen equipment.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
• Performs other duties assigned.

SUPERVISORY RESPONSIBILITIES

• Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and foodservice sanitation employees according to venue guidelines and policies.