Restaurant Sous Chef – S126
Patrice & Associates
Columbus, OH
$55K-$65K a year
Full-time
Why people LOVE working for this company!
- Collaborative environment where creativity is king!
- Supportive and caring membership of over 1000 families
Position Overview & Responsibilities
- Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
- Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
- Conducts daily raw cost tracking counts to ensure that all items are accounted for.
- Codes all invoices to the proper account and sends signed copies to Accounting for payment.
- Assumes complete charge of the kitchen in the absence of the Executive Chef.
- Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
- Consistently maintains standards of quality, cost, presentation and flavor of foods.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
- Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
- Personally works in any station as assigned by the Executive Chef.
- Helps plan energy conservation procedures in the kitchen.
- Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
- Consults with dining service personnel during daily line-ups.
- Assists in maintaining security of kitchen, including equipment and food and supply inventories.
- Assists in food procurement, delivery, storage and issuing of food items.
- Expedites food orders during peak service hours.
- Supervises, trains and evaluates kitchen personnel.
- Coordinates buffet presentations.
- Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
- Reports all member and guest complaints to the chef and assists in resolving complaints.
- Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
- Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
- Understands and consistently follows proper sanitation practices including those for personal hygiene.
- Attends staff meetings.
- Performs other appropriate tasks assigned by the Executive Chef.
Benefits
- Bonus - annual - Holiday gift + performance
- Health / Dental / Vision Insurance - 90 days Company pays 80% of Insurance Premium
- Company Paid Life Ins. ST / LT Disability Provided
- 1 weeks Vacation after Year 1, 2 weeks after Year 3
Position Requirements
- A degree from post-secondary culinary arts program preferred
- Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
- Food safety certification.
- Certification from American Culinary Federation or other hospitality association preferred
- Must be familiar with and have worked with all kitchen equipment.
- Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
- Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
- Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
- Knowledge of and ability to perform required role during emergency situations.
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,stretch and twist or reach.
- Push, pull or lift up to 50 pounds.
- Continuous repetitive motions.
- Work in hot, humid and noisy environment.
15 days ago