Responsibility for the product quality, cleanliness and profitability of food related outlets when on duty. The Sous Chef is expected to spend time in direct involvement with the team members. This is a hands-on position that requires active, vigorous leadership. Supervise the daily operation of the kitchen area in the absence of the Executive Chef. This is not an office position. This is a hands-on working position. Must have a high level of cooking skill on all stations and ability to run all kitchen equipment if necessary.
Here are a few of the duties of the position:
Insure compliance with all company food recipe standards.
Taste test daily all soups, sauces and line products. Ensure proper freshness, taste and rotation of product.
Assist with the coordination of all restaurant, room service and banquet food functions.
Develop and follow through on semi-annual action plans and goals.
Insure compliance with Food and Beverage Policies and Procedures Manual.
Generate work orders when necessary to include preventative maintenance on all kitchen equipment.
Assist in maintaining approved inventory dollar level for your property.
Assist in maintaining the security and integrity of the kitchen spaces and storage area.
Assist the Executive Chef to meet budgeted food and labor costs for hotel or restaurant outlets.
Assist with developing weekly payroll schedules in accordance with budget and revenue volume.
Assist in the costing out of approved company recipes and specifications on food products.
Comply with all company programs on purchasing from only approved vendors.
Follow proper receiving and ordering procedures, submit paperwork in compliance with accounting manual.
Assist in performing mid-month and end of month inventories to company standard.
These are just a few of the duties. See the complete position description and qualifications when you apply on our web site.
This position offers an outstanding benefits package!
Thank you in advance for applying. We look forward to receiving your application. EOE m/f/v/d