A Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction. Knowledge of and array of cuisine and general familiarity of wine is a major plus. You will be responsible for preparing food items according to standard recipes, while maintaining an organized and clean work station, properly store all food items to meet sanitation standards. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies, and complete daily work orders.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Ability/flexibility to work 45-55+ hours per week including mornings, evenings, weekends and/or holidays
Dedication to providing exceptional food quality
Strong interpersonal and conflict resolution skills
Stable and progressive work history
Maintain confidentiality of proprietary information, and protect company assets
Full knowledge of all menu items, and recipes
Proper trash and recycling practices
Ability to work calmly and effectively under pressure, as well as maintaining an efficient task orientated schedule
Must have problem solving abilities, be self-motivated and organized
Know ingredients for flavor profiles and advanced cooking techniques
Clearly understand the needs of your guests and be able to provide service at a high level
Able to execute orders in a timely manner and account for all orders properly and accurately
Communicate additional meal requirements, allergies, dietary needs, and special requests
Maintain knowledge of all incoming items and communicate between your team members daily
Guest maintenance, and attention to detail throughout the guest’s experience
Finish all opening and closing duties on a deadline basis. This includes completing daily prep requisitions
Must have flexible schedule and availability to work nights, weekends and/or holidays.
Must be able to speak, read and understand advanced cooking directions
QUALIFICATIONS
To perform this job satisfactorily, an individual must be able to perform each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
At least 2 years cooking, and 6 months managing a full-service restaurant kitchen is required for this position. Must be familiar with alcoholic beverage control laws.
CERTIFICATES, LICENSES, REGISTRATIONS
Requires possession of valid Class C Driver License with a driving record meeting the minimum standards required by the resort insurance carrier. Must have a valid food handlers’ card.
LANGUAGE SKILLS
Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors.
MATHEMATICAL SKILLS
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
REASONING ABILITY
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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