Sous Chef

Sous Chef will be second in command in our kitchen, following our Head Chef’s specifications and guidelines. Sous Chef will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. This is a salaried position, salary commensurate with the experience of the applicant. Benefits include accrued PTO, health, dental, and vision insurance, and a simple IRA plan. RESPONSIBILITIES: Fill in for the Head Chef in planning and directing food preparation when necessary. Ensure that the kitchen operates in a timely way that meets our quality standards Taking charge of kitchen opening, closing and other side duties as directed by the Head Chef Verifying that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly Comply with and enforce sanitation regulations and safety standards Effectively manage the kitchen staff, motivate them and assign duties fairly Familiarity with the best practices in the hotel and catering services industry Knowledge of health and safety standards and that hygiene standards are exceeded Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meets departmental appearance/quality standards. Food cost control and inventory. Provide monthly inventory on 1st day of month. Review with Head Chef and email to the General Manager. Order all food for restaurant and catering events as well as hotel items (ie bottled water, toilet paper). If you can’t eat it, let the Head Chef know what you need and we will order from another vendor. Maintain a positive and professional approach with coworkers and customers.