Infinity Sous Chef

Gulfport, MS, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Job Description

Infinity Buffet is a renowned dining establishment that operates within the hospitality sector, providing an exceptional culinary experience to its guests. Known for its diverse buffet offerings and commitment to quality, the Infinity Buffet prides itself on creating a welcoming atmosphere where dining meets excellence. This establishment emphasizes not only high-quality food but also the importance of customer service, cleanliness, and efficient kitchen operations. With a strong focus on both the front of house and back of house operations, Infinity Buffet maintains a reputation for delivering memorable dining moments through a combination of skilled personnel and innovative culinary practices.

The position available is that of a Sous Chef within the back of house department, reporting directly to the Director of Hospitality Services. The Sous Chef role at Infinity Buffet is a pivotal position responsible for maintaining the kitchen’s high standards, managing food production, scheduling staff, controlling costs, and ensuring compliance with sanitation regulations. This is a full-time role demanding leadership and hands-on kitchen expertise. The ideal candidate will lead and develop the culinary team, devise innovative recipes, and collaborate closely with the front of house management to ensure seamless service delivery.

The Sous Chef is entrusted with a broad spectrum of duties that extend from interviewing and hiring kitchen personnel to overseeing inventory management, food quality assurance, and operational compliance. An essential part of this role includes training culinary staff, maintaining organized and sanitary kitchen conditions, and ensuring all food preparation meets company standards. With responsibility for menu planning and cost control, the Sous Chef plays a crucial role in balancing creativity with financial accountability.

Further, the Sous Chef is heavily involved in daily operations such as monitoring kitchen temperatures, overseeing product rotation to reduce waste, utilizing technology systems like Eatec for ordering and costing, and participating in event operations. This role also demands the enforcement of company performance standards to maintain a motivated and compliant kitchen team. The ability to work collaboratively with supervisors and managers is fundamental in fostering a positive work environment while maintaining operational efficiency.

Job Requirements

Degree from a post-secondary culinary arts training program is desirable
Minimum of 5 years as a Cook III plus three years in another food preparation position
Serv Safe certification
Must be able to walk, bend, lift, stand for long periods of time and be able to read, write, with good eye to hand coordination, depth perception and effective verbal communication

Job Qualifications

Degree from a post-secondary culinary arts training program is desirable
Minimum of 5 years as a Cook III plus three years in another food preparation position
Serv Safe certification
Strong leadership and communication skills
Proficient in kitchen management and food safety regulations
Experience with inventory control and cost management
Ability to develop and innovate recipes
Skilled in training and team development
Knowledge of commercial kitchen operations
Proficient in using kitchen management systems like Eatec

Job Duties

Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate
Fully responsible for food production, scheduling, food and labor costs, sanitation and implementation of policies and procedures
Training and development of culinary staff
Cooking, creating and establishing new innovative recipes
Coordinates and actively participates in event operations and monitors food and labor costs
Maintains a clean and orderly kitchen to comply with all State and local health department regulations
Plan menus and daily specials, maintaining financial responsibility for the menu
Establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles
Enforce all company performance standards fairly and consistently with staff including self-adherence for example and integrity purposes
Oversees inventory of food product and coordinates product ordering and receiving within unit specifications
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
Cost out, complete, and report all waste from the Buffet
Maintain general knowledge of commercial kitchen operations
Establish prep list and ensure it is completed by staff
Cross-utilize all products and left over products after prepping
Ensure all recipes and service specifications are followed by all FOH and BOH staff
Assist in the preparation and execution of all menu items
Utilize the Eatec system i.e. ordering, recipes, waste logs, and costing
Ensure that all crewmembers complete the tasks assigned to them
Handle all issues 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, and prep lists are completed and followed
Adjust par levels depending on business and make sure they are maintained
Make sure the line is stocked throughout each shift along with Cook III’s
Work with Supervisors and Manager to keep the overall morale in the kitchen positive
Inspect all received items making sure that they are of the highest quality
Prepare tastings for proposed new menu items detailing and documenting each product description, product’s cost, and the decisions/outcome made by the managerial staff
Conduct interviews, administer questionnaire to new hires and complete new hire packet
Control labor costs and adjust as business dictates
Ensure that all new staff are properly trained and informed of Treasure Bay’s policies and procedures
Complete annual evaluations of crewmembers
Complete weekly schedule for BOH staff
Communicate with oncoming shift change
Attend or participate in food vendor trade shows as directed by Management
All other duties as assigned.