Sous Chef

Summary

The Sous Chef is responsible for assisting the Culinary Director on the day-to-day culinary operations. Functions include assistance with menu creation, food purchasing, staff management, and maintenance of quality standards.

Essential Duties And Responsibilities

• Performs all levels of cooking including food preparation, ensuring the highest quality meals are curated for our guests
• Oversees breakfast, lunch, and dinner services to ensure food is timed correctly and kitchen is running effectively
• Assist and oversee the training and progression of new and current kitchen staff
• Oversees portion control, ensures all meals are cooked to temperature and all recipes are followed as instructed
• Inspect stations and equipment on a regular basis to ensure that areas are kept clean, sanitary and in operating order
• Executes banquet and wedding events ranging from 100-500+ attendees
• Assume the role as Culinary Director in his or her absence
• Assist with staff scheduling, monitors employee productivity and meal breaks
• Guarantee food service sanitation standards are met including food being temped correctly and items are labeled accurately
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Perform other related duties as requested by the supervisor

Education And / Or Experience

Language Skills

Computer Skills

Certificates & Licenses

Seniority level

Employment type

Job function

J-18808-Ljbffr