Sous Chef

Overview:This position will be responsible for supervision of food preparation for assigned area. Responsible for all food preparation of fresh and wholesome meals for a resort with high-volume guest capacity ensure smooth operation proper sanitation and sound management of a team of employees and reports to the Vice President of Food and Beverage.

Responsibilities:

• Perform all duties toward the goal of providing excellent guest service in an efficient manner.
• Follow all policies procedures and service standards.
• Interact with guests during breakfast lunch and dinner meals periods while maintaining a smile and greet guests in a professional manner.
• Supervise culinary staff in assigned area to include scheduling and training.

• Ensure food quality through menu planning plate presentation and quality checks.
• Work with Executive Chef to establish special menus and menu requests.
• Perform opening and closing kitchen duties shift reports inventory and ordering.
• Monitor and enforce all sanitation requirements including but not limited to overall cleanliness product rotation temperature maintenance and logs storage procedures and labeling cooking requirements and handling techniques.
• Develop and maintain positive communication and teamwork with all co-workers and supervisors to ensure accurate delivery of food to kitchen and maintain day-to-day operations of the outlet.
• Ensure a congenial atmosphere for all in the back of house operations.
• Maintain and enforce all appearance and uniform standards.
• Work quickly efficiently and safely with all kitchen equipment.
• Perform other duties as assigned.

Required Qualifications:

• Ability to work any resort kitchen and associated stations without loss of productivity.
• Ability to be professional with the awareness that all actions and communications are within staffs view.
• 3 years work experience in a professional kitchen.
• Previous line or batch cooking experience.
• Comprehension of recipe conversion and extension.
• Possess basic knowledge of labor cost product utilization stock rotation food cost and waste control.
• Possess basic knowledge of Microsoft Office.
• Ability to follow directions.
• Extensive knowledge of food preparation sanitation food safety professional kitchen equipment and knife skills.
• Ability to absorb large amounts of information in a short period of time.
• Food Handlers Card received upon 30 days of hire
  • Must be able to stand for long periods of time 8-10 hours and work in a hot environment.
  • Must be able to lift push pull and carry a minimum of 25 pounds bend stretch and reach for extended periods of time.
  • Ability to work days nights weekends holidays.

Preferred Qualifications:

• 1 year of work in a professional kitchen in a supervisory role.
• Associate Culinary Degree Certificate in Culinary Arts from technical school Apprenticeship or equivalent.