Sous Chef
Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
As a Sous Chef you will assist the Executive Chef and be responsible for the preparation of food items while delivering outstanding service in all areas of the culinary division. Areas or responsibility may include dining outlets banquets pastry cafeteria and stewarding. Additionally this position is responsible for menu item creation scheduling maintaining payroll ordering organization cleanliness and sanitation of all work areas and equipment.
Essential Functions
- Oversee the launch of a new restaurant concept menu and culinary team.
- Manage the preparation and execution of culinary offerings ensuring every dish reflects the highest standards of flavor technique and presentation.
- Uphold sanitation practices and organizational standards at all workstations enforcing all local state and industry food safety regulations.
- Lead the team in managing guest orders fostering a welcoming and efficient environment through prompt and gracious service.
- Demonstrate an expert command of menu items culinary techniques ingredients and departmental procedures to expertly guide staff and exceed guest expectations.
- Oversee inventory control by accurately requisitioning stocking and maintaining all provisions at assigned stations optimizing efficiency and consistency in kitchen operations.
- Execute quality checks on dishes guaranteeing compliance with food handling storage and company quality assurance protocols.
- Direct comprehensive opening and closing procedures from systematic setup and breakdown of workstations to the completion of daily checklists.
- Champion a culture of safety service excellence and continuous improvement.
- Inspire teamwork and positive collaboration both within the kitchen brigade and across departments serving as a role model of professionalism.
- Demonstrate exemplary reliability and commitment to standards of attendance flexibility and the fulfillment of tasks entrusted by management.
Job Requirements
- Understand and align with the mission vision and goals of the hotel.
- Prioritize tasks work efficiently with limited supervision and manage multiple tasks with attention to detail speed and accuracy.
- Communicate effectively in the primary workplace language demonstrating excellent communication follow-up and organizational skills.
- Adhere to all safety protocols including proper use of PPE equipment handling and compliance with required licenses or certifications.
- Ability to comprehend and follow recipes.
- Work well under pressure and in challenging conditions using good judgment to resolve problems follow directions and collaborate effectively as part of a team.
Physical Requirements
- The minimum physical requirements for this position include but are not limited to:
- Must be able to lift and/or carry up to 50 pounds frequently
- Ability to stand and walk for extended periods of time
- Ability to hear understand and communicate orally and in writing to communicate with staff vendors and guests in-person and phone conversation
- Ability to bend and twist push and pull stoop and kneel
- Work in environments with both hot and cold temperatures
Reasonable Accommodation Statement
To perform this job successfully an individual must be able to perform each essential function satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Disclaimer
We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race color religion sex sexual orientation gender identity national origin disability or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability please contact:
Peregrine Hospitality is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free workplace.
Employment Type
Full-Time
