Job Description

JOB DESCRIPTION

SOUS CHEF

Reports To: Chef

Job Type: Full Time

Hours Per Week: +40 hours

GENERAL DESCRIPTION

We are looking for a Sous Chef who can hand handle menu planning and managing, food preparation, and providing assistance to the executive chef. Tasks include but are not limited to recording inventory management, managing kitchen operations, ensuring food quality, and maintaining cleanliness and safety standards.

RESPONSIBILITIES AND DUTIES

Assist Executive Chef in the overall operation of the food service function, preparation, and production.
Ability to have a flexible schedule.
Ensure all kitchen operations occur in a timely manner
Resolve client issues and concerns
Monitor and record inventory, ordering product as needed
Provide support to junior kitchen staff with various tasks including food preparation, line cooking, and dish plating
Assist Executive Chef in training new staff to comply with kitchen standards
Adhere to and implement sanitation and safety regulations
Step in for the Executive Chef in their absence

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

Must speak, read, write, and understand the primary language(s) used in the workplace.
Requires good communication skills, both verbal and written.
Most tasks are performed in a team environment, with the Head Chef and Cooks acting as the kitchen's team leaders.
Must be able to operate kitchen facilities with minimal direct supervision.
Must possess basic computer skills.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production controls are in place.
Ability to supervise staff and accomplish goals on a timely basis.
Ability to conduct safety/staff meetings and menu briefings and maintain communication lines between line staff.
Ability to effectively deal with internal and external customers and collect accurate information to resolve conflicts.
Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge.
Must possess the ability to train staff and advance staff
Must direct and execute a strict strategy to ensure safety

PHYSICAL DEMANDS

Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°ree;F or -20°ree;C) and kitchens (122°ree;F or +50°ree;C), possibly for one hour or more.
Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems.
Must be able to stand for long periods of time.
Must be able to maneuver between stations and areas efficiently and easily.
Must be able to lift up to 40 lbs.
Requires manual dexterity to use and operate kitchen and other equipment
Must have a Safe Serve certificate

QUALIFICATION STANDARDS

Education

High school or equivalent education required.

Experience

Must have three to five years prior experience as a Sous Chef

Licenses or Certificates

Food Safe Certificate (Required)

Grooming

All employees must maintain a clean, and well-groomed appearance by Corporate Housing Hospitality standards.

This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time.

COMPENSATION AND BENEFITS (AFTER 90 DAYS)

Dental Insurance
Health insurance
Paid time off
Vision insurance
Housing provided
Free meals
Quarterly Bonus
Upon completing one year of employment, you will be eligible for comprehensive coverage for Allied Medical services provided by the employer.

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