Sous Chef

Compensation 45,000.00 USD Annual Job Summary The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager, assists in planning, gives direction to all employees within the unit, achieves operating and financial goals, ensures food quality, and meets client objectives and customer needs. Essential Functions Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. Assist in recruiting, training, scheduling, and directing the culinary staff. Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need. Maintain awareness of safety issues, and report them immediately to your manager. Responsibility for catering and special event menus and execution. Skill and Knowledge Requirements High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service or related field preferred. Food Safety Certification. Strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to interact and communicate well with the client. Ability to problem solve. Physical and Mental Requirements Moving about on foot to accomplish tasks, frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lift, carry, and push up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day; climb stairs regularly; withstand temperature extremes in freezer, refrigerator walk‑in and grill areas. Reading and writing work‑related documents in English; speech recognition and clarity; being able to understand and speak clearly to customers and coworkers. Constantly communicates and receives verbal communication with other employees in fast‑paced kitchen. Physical presence at the job site is essential to perform job duties. Equipment Used Commercial Kitchen Machinery, Appliances, Tools, and Utensils. Equal Opportunity Employer Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status. Commitment to Diversity, Equity, & Inclusion We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base. #J-18808-Ljbffr