Sous Chef

Position Description

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Essential Job Functions:

1. Supervises kitchen preparation for service of all stations.
2. Supervises the production of all food items.
3. Inspects food garnishments, flavor & consistency.
4. Assists Executive Chef with menu planning, specials, and food purchasing.
5. Completes employee annual reviews as assigned by the Executive Chef.
6. Ensures proper maintenance of kitchens for safe and efficient operations.

Job Requirements:

Education: Culinary Arts Degree preferred but negotiable depending on previous work history

Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment.

Skills: Good leadership, management, organizational, and communication skills are required. A working knowledge of computer programs is necessary.

Supervisory Responsibilities: All kitchen staff.

Equipment to be used: Knowledge of all food service Equipment and Cutlery.

Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, reaching and ability to work in extreme temperatures. Requires normal range of hearing and vision. Requires ability to lift and move heavy objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging. Working hours may vary according to business levels and some long days may be required.