Sous Chef

Job Description

The Sous Chef assists in overseeing all food production, ordering, and cooking. The Sous Chef ensures the cost-effective operation of clean and safe kitchens while meeting or exceeding food quality and speed of service requirements.

Essential Functions:

• Regular and predictable attendance is expected and required. All Cleveland Metroparks employees must be prepared to work flexible schedules, including evenings, weekends, and/or holidays as required.
• Responsible for setting productive pace and positive tone in kitchen.
• Directly involved in all daily food production.
• Maintains cost management and profitability by: Assisting the Kitchen Manager in ensuring high quality product is presented to guests; placing effective orders and monitoring quality and managing prime and local vendors accordingly; producing accurate physical food inventory as scheduled; ensuring kitchen personnel are following standardized recipes to ensure consistent product; managing preparation of food to ensure proper portion control to minimize loss of profit.
• Ensures there is a continual flow of internal communication with both the meal preparation staff and the serving staff to promote team building practices.
• Ensures a positive guest experience in food quality. Works closely with management team in responding to customer complaints and ensuring the success of the restaurant as a whole.
• Coaches, mentors, and trains kitchen staff in proper job performance techniques and procedures and sets work direction.
• Under the guidance of the Kitchen Manager, determines and orders food, materials, supplies, or tools to be used by employees and controls the flow and distribution of food, materials, and supplies. Handles employee complaints and provides input on discipline and performance.
• Provides for the safety of employees and the property of Cleveland Metroparks.
• In the absence of the Kitchen Manager, plans and directs food preparation, oversees all aspects of the kitchen, and performs other duties of the Kitchen Manager.
• Keeps direct supervisor promptly informed of key/significant issues or concerns.
• Carries out duties and responsibilities in a safe and efficient manner to maintain a safe work environment and surrounding area for oneself, co-workers and public. Responds to hazardous situations and/or potentially unsafe conditions by taking corrective action as capable and promptly notifying supervisory personnel.
• Updates and enhances own knowledge by involvement in continuing education for professional growth (i.e., attends relevant conferences, seminars, in-service trainings, and certification programs)
• Creates menus in the Chef's absence based on available products and cost factors.
• Performs related duties as assigned or apparent.