Sous Chef

General Purpose:
Assists in the direct supervision of culinary staff food production scheduling training and maintaining quality standards and food cost control to create quality food products.

Pay Range: $25.00 per hour

Essential Duties:
Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line banquets shifts). Supervises and ensures production of consistently high-quality food.
Adheres to established control procedures for cost and quality such as food production charts par inventories standardized recipes use records and food costing sheets. Ensures all recipes are followed and prepared consistently.
Monitors and checks the maintenance of all kitchen equipment.
Maintains quality sanitation standards.
Maintains and implements daily food preparation.
Assists the Executive Chef with the ordering of all food.
Assigns duties to associates for efficient operation of the kitchen.
Maintains and evaluates existing food concepts and assists in the development of new food concepts.
Assists in the achievement of budgetary objectives for the Food and Beverage department.
Processes requisitions for supplies quickly and efficiently.
Promotes effective communication among operational departments that interact with the kitchen such as Banquets Restaurant and Snack Bar.
Trains and supervises associates in the proper preparation of menu items and operation of equipment.
Ensures proper receiving storage (including temperature settings) and rotation of food products to comply with health department standards.
Assists the department manager in interviewing training planning and assigning work.
Makes recommendations when hiring evaluating performance rewarding and disciplining associates.
Addresses complaints and resolves issues.
Assists in coordinating department members that may include but are not limited to Cooks and Stewards.
Maintains regular and reliable attendance.
Performs other duties as assigned.

Education/Experience:
Certificate from a college technical school or accredited facility; or three to six months of related experience and/or training; or an equivalent combination of education and experience.

Physical Demands:
Frequently stands and walks; uses hands; talks or hears. Regularly reaches with hands and arms and tastes or smells. Occasionally sits and stoops kneels crawls or crouches. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Environment/Noise:
Occasionally works in wet or humid conditions (non-weather) and may come into contact with toxic or caustic chemicals. Occasionally works in extreme cold or heat (non-weather) and may work in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:
Food Safety and Sanitation Training.

Job Knowledge Skill and Ability Preferences:
Ability to read and speak English may be required to perform the duties of the job (e.g. associates may be required to communicate with English-speaking customers or co-workers and equipment manuals are in English).
Knowledge of accepted sanitation standards and applicable health codes.

Benefits:
Medical Plans
Prescription Plan
Critical Illness Insurance
Accident Injury Insurance
Hospital Care Insurance
Dental Insurance
Vision Insurance
Wellness Support
Health Savings Account
Flexible Spending Accounts
Basic Life and AD&D Insurance
Voluntary Short-Term Disability Insurance
Identity Theft Insurance
Employee Assistance & Wellness Support Program
401(k)
Pet Insurance
Legal Services
Holiday Pay

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Required Experience:

IC