Sous Chef
Sous Chef
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Salary Not Disclosed
1 Vacancy
Job Description
Sous Chef
Starting at $60000/ Year
Department: Regency Culinary
Reports to: Kitchen Manager
Status: Exempt
1. Job Purpose/Objective:
The Sous Chef is responsible for all aspects of the kitchen such as menu plans operationsrecipes portion and inventory control food quality and employee Sous Chef provides leadership training and hands-on management of the kitchen Sous Chef will be working with the Executive Chef with executing the food in the kitchen driving menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service addition to maintaining our vision by adhering to our values and management principles this position must provide the highest level of service to our guests.
2. Essential Job Functions:
Incumbent may perform any or all the following:
Food Production
Executes and supervises food production activities e.g. proper cleaning cutting marinating seasoning cooking of food items etc.
Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness following the first in first out principle)
Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
Conducts coordinates and supervises inventories
Monitors material consumption and orders required food and equipment daily to satisfy the daily production plan
Participates in the development of food products and menus as needed for menu presentations
Must be aware of content in catering manuals; conducts updates when necessary
Executes countermeasures in the production in case of customer complaints
Supports training of kitchen helpers
Quality
Maintains and monitors hygiene health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
Maintains and monitors quality conducts quality control checks according to HACCP regulations
Conducts quality checks of goods received
Monitors and ensures compliance with recipe specifications
Leadership
Ensure that the area of responsibility is properly organized staffed and directed
Create daily schedule to ensure proper staffing requirements are met
Guide motivate and develop the subordinate employees within the Human Resources Policy
Teach and train staff of production and presentation changes to menu items
Make the companys values and management principles live in the department(s)
Implement and control the cost budget in responsibility; initiate and steer corrective actions in case of deviations
Discipline and document underperforming staff members
Act as Executive Chef in the absence of the Executive Chef
Performs other related duties as assigned or requested
3. Essential Skills (Minimum qualifications individual must possess when entering position) i.e. skillsets education certifications etc.
Minimum 5 years high volume catering/banquet experience
Minimum 5 years management experience in food and beverage operation
High Volume restaurant experience; must have worked in restaurants doing over $XX sales annually
A stable work history no more than two employers in the previous six years
Strong and effective communication documentation and organizational skills
Ability to maintain high levels of food cost and hygiene
Knowledge of food and hygiene regulations (HACCP) is required
Ability to lead and mentor a team
Must be able to demonstrate strong leadership skills
Professional appearance demeanor and conduct
Good knowledge of Microsoft Office and Windows-based computer applications. Ceridian time keeping a plus
Able to work varied shifts including holidays and weekends
Able to work in a high pressure fast paced environment
Skilled in writing production lists F&B proposals and requisitions
Experience with purchasing receiving and inventory control
Experience with document and enforcing food safety procedures and workplace safety procedures
Upscale hotel catering experience a plus
Skilled in all styles of cooking including Italian French and fusion
Apprenticeship of Certification course from culinary school preferred
Financial understanding in food costs and minimizing wastage in the kitchen is required
4. Working Conditions/Job Environment
General high volume kitchen equipment
General office equipment and supplies
Exposure to potential eye strain and muscle strain due to constant use of computer and continuous repetitive motion
Must be able to stand for extended periods of time.
Exert physical effort in transporting 50 pounds.
Endure various physical movements throughout the work areas.
Reach 2 feet.
Able to maintain professional posture throughout entire shift.
Must be able to travel to client sites for monthly/quarterly meetings.
The information on this description has been designed to indicate the general nature and level of work performed by an employee in this classification. It is not to be interpreted as a comprehensive inventory or all duties responsibilities and qualifications of employees assigned to this job. Management has the right to add to revise or delete information in this description. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.
EOE/M/F/Vet/Disabilities
Employment Type
Full-Time
