Sous Chef
The Sous Chef functions primarily as an extension of the Executive Chef and Management Staff to ensure quality of food an service to all members. He/She will be responsible for all facets of the day-to-day kitchen operations.
Hours: Nights, Weekends, Holidays
Qualifications:
- Extensive hands-on experience in professional cooking
- Comprehensive knowledge of the food industry
- Must possess strong leadership and communication skills
- Self-motivated with decision-making skills
- Valid driver's license and food handler's permit
- Responsible for the preparation of all menu items, ensuring consistent quality at all times
- Will assist Chef to ensure that all employees are following their respective job descriptions and demonstrate a working knowledge of each job description
- Maintain high standards of cleanliness as directed by the Department of Public Health and the Executive Chef
- Receive deliveries, store product and keep in proper date rotation for freshness
- Responsible for daily specials, utilizing creativeness and products in inventory
- Assist Chef in preparing for Banquets and special club events
- Responsible for delegating job assignments to kitchen personnel and overseeing the timely completion of these tasks
- Assist Chef in implementation of training programs and also training of all new hires. Will demonstrate positive leadership at all times
- Will assist Chef in all areas of employee development, including: performance evaluations, appearance standards, teamwork, staff motivation
- Will be responsible to ensure all culinary staff is maintaining a high level productivity through effective time management and attention to detail
- Assist in planning, creating, and implementing new menus
- Participate in monthly inventory with Chef
- Product ordering at the request of the Chef
- Constantly maintain safety standards! Making the kitchen a safe work area,
- Other responsibilities may arise as business dictates
