*We are a drug-free workplace.
Pre-employment screenings and background checks will be conducted for all viable candidates.
POSITION: SOUS CHEF
DEPARTMENT: CULINARY
REPORTS TO: HOTEL CHEF/DIRECTOR OF FOOD & BEVERAGE
REQUIREMENTS: Three years progressively responsible culinary experience in the relevant cuisine.
Demonstrated ability to lead and provide effective discipline to a team of cooks.
Culinary degree or relevant experience
SUMMARY:
To provide culinary, administrative, and leadership assistance to the Executive Chef.
The kitchen supervisor ensures effective, efficient operation of the kitchen outlet and assumes the leadership role in the absence of the Executive Chef.
ESSENTIAL FUNCTIONS:
Assist the Chefs in the design and implementation of menus appropriate to the outlet
Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine
Plan and organize production, purchasing and scheduling
Establish professional demeanor and standards of the management team for the outlet
Delegate responsibility effectively to use the strengths of the entire culinary team
Assist the Chef in the performance of administrative tasks
Maintain proper maintenance of all walk-in coolers and storage areas
Monitor daily food production with hands-on control
Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, poele, fry, steam, etc.
Possess a thorough knowledge of methods of preparation of stocks, classical and modern sauces
Demonstrate knowledge of all meat and fish butchery and portioning
Create innovative dishes and plate presentations
Work quickly and efficiently to meet deadlines and demands of business
Check staffing, uniforms, daily production sheets, etc
Check production for all meal periods to ensure consistency
Train staff on all menu items
Demonstrate responsibility for food and labor costs in outlet
Attend regular staff meetings and represent the Chef in his absence
PHYSICAL REQUIREMENTS:
Position:
Standing/walking
Forward bend, squat, forward reach to retrieve items from cabinets
Repetitive forward bend of head/neck
Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
Carrying boxes/bags of food a distance of 10 feet
Shoulder motions below 90 degrees shoulder flexion
Gross grasp to hold tongs, spoons
Repetitive elbow motion in mid-range for chopping
Repetitive wrist motions through partial range for stirring and chopping
Forces:
boxes of celery, potatoes, carrots, etc.
: 50 lbs.
ea.
pots of food: 25-50 lbs.
stirring food: 5-10 lbs.
of force may be needed to stir thicker consistency foods such as Potato Salad
Repetitions:
* Standing virtually all day (most standing is in one spot by stove)
* Walking: occasionally
* Lifting from dolly to refrigerator: 10-20 minutes 2 x day
* Forward flexion of head/neck: during all stirring and chopping Tasks
* Stirring, chopping: repetitive and very frequent
Environment: Most of shift is spent standing in front of hot stoves or ovens
Sensory: High abilities with touch, sight, hearing, smell, and taste
EEO/M/F/V/D
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