Cove Sous Chef - swing shift

Gulfport, MS, USA|

Job Overview

Work Schedule

Split Shifts

Job Description

The Cove is a distinguished dining establishment known for its exceptional culinary offerings and commitment to delivering an outstanding guest experience. As part of the Food and Beverage department at Treasure Bay, The Cove operates with a strong emphasis on quality, consistency, and impeccable service. This position is specifically for swing-shift hours, providing dynamic and engaging work schedules to ensure the restaurant's peak performance during critical dining periods. Treasure Bay is a reputable hospitality company recognized for its dedication to employee development and well-being, with competitive benefits and a supportive work culture.

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Job Requirements

High school diploma or equivalent
Minimum of 2 years culinary experience including leadership roles
Ability to work swing-shift hours
Strong organizational and multitasking skills
Excellent interpersonal and communication skills
Knowledge of food safety regulations and standards
Physical ability to withstand kitchen hazards such as heat and standing for prolonged periods
Commitment to maintaining cleanliness and safety standards

Job Qualifications

High school diploma or equivalent
Proven experience in a sous chef or similar role
Strong leadership and team management skills
Knowledge of commercial kitchen operations
Ability to maintain high standards of food safety and cleanliness
Proficiency in inventory and cost control
Excellent communication and organizational skills
Ability to work effectively under pressure
Experience with scheduling and staff training
Familiarity with food preparation techniques and recipe adherence

Job Duties

Maintain consistency and high quality of all food products as well as customer service
Responsible for all kitchen staff
Responsible for organization and cleanliness of all areas and aspects of kitchen
Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range
Check all coolers throughout shift and make sure that they are swept and mopped
Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste
Control all inventory
complete inventory counts and key into computer for COGS calculation at the end of each inventory period
Cost out and complete weekly transfers to and from The Cove, The Den, Agua, and the Buffet
Cost out, complete, and report all waste at the end of every week
Maintain general knowledge of commercial kitchen operations required
Establish prep list and ensure it is completed by staff
Cross-utilize all products and left over products after prepping
For example, use the center of onion rings for diced onions rather than throwing them out
Ensure all recipes and service specifications are followed by all FOH and BOH kitchen staff
Assist in the preparation, execution and serving of all menu items to ensure proper ticket times and guest service
Send emails to Cook III(s), Chef, and Manager summarizing shift details
Cost out specials and menu items when needed
Ensure that all crewmembers complete the tasks assigned to them
Handle all issues in kitchen in a professional and organized manner
Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace
Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift
Ensure that cool down charts, cleaning lists, waste logs, transfer logs, temp logs and prep lists are followed
Adjust par levels depending on business and make sure that they are maintained
Make sure the line is stocked throughout each shift along with Cook II’s
Work with Chef to keep the overall morale in the kitchen positive
Inspect all received items making sure that they are of the highest quality
Set up tasting for new menu items detailing each product, each product’s price and the decision made by the managerial staff
Conduct interviews and administer questionnaire to new hires
Fill out all the proper paperwork and forms for new hires as well as for terminations
In charge of making sure that all new staff are properly trained and informed of Treasure Bay’s expectations and policies
Complete annual evaluations on crewmembers
Once submitted for review, evaluations are given to crewmembers and explained
Complete weekly schedule for BOH staff in response to any PTO, terminations, suspensions, or callouts for a 24 hour period
Schedules are completed each Thursday and posted in the kitchen
Always stay ahead on the schedule by one week
Communicate with arriving shift relaying any prep items that are needed, problems that may have arose the previous shift and expectations for that shift
All other duties as assigned

Job Location

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