Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $40,000.00 - $50,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Career development opportunities
Job Description
The hiring establishment is a reputable hospitality venue with a focus on exceptional food and beverage service, likely operating within a restaurant or hotel setting. Known for maintaining high standards in culinary excellence and guest satisfaction, the company prides itself on delivering superb dining experiences through its talented team and exemplary operations. As an integral part of its food and beverage department, the establishment seeks a dedicated Sous Chef to support its kitchen operations and contribute to the ongoing success of the culinary team and overall dining services. This full-time position reports directly to the General Manager, Managing Partner, and... Show More
Job Requirements
- High school diploma or equivalent vocational training certificate
- Certification of culinary training or apprenticeship preferred
- Sanitation and hygiene certificate required
- Serve Safe certification
- Minimum of 2-4 years of experience
- Ability to perform each essential duty satisfactorily
- Knowledge of culinary operations
- Capacity to plan and prepare for restaurant operations
- Skill in preparing and training culinary staff on basic items like salads, sauces, soups, butchering, etc
- Experience in cold and hot prepared foods for buffets
- Basic pastry knowledge
Job Qualifications
- High school diploma or equivalent vocational training certificate
- Certification of culinary training or apprenticeship preferred
- Sanitation and hygiene certificate required
- Serve Safe certification
- Minimum of 2-4 years of relevant kitchen experience
- Knowledge of culinary operations
- Ability to plan and prepare for restaurant operations
- Skilled in preparation and training culinary staff on foods such as salads, sauces, soups, butchering
- Experience in cold and hot prepared foods for buffets
- Basic pastry knowledge
Job Duties
- Supervise the day to day functions of all kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit
- Work with the restaurant Chef to plan farm menus based crop list available as items are in season
- Produce sauces, condiments, dressings based on specific recipes
- Manage production of outlet preparation and communicate with restaurant Chef when items are low
- Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
- Maintain and strictly abide by state sanitation and health regulations and hotel requirements
- Maintain complete knowledge of correct maintenance and use of equipment, properly and safely
- Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Complete opening shift duties including inspecting cleanliness and working condition of all tools, equipment and supplies
- Prepare all menu items following recipes and yield guides according to departmental standards
- Inform Chef of any foreseeable shortages before items run out
- Minimize waste and maintain controls to attain forecasted food cost
- Control and analyze quality levels of production and presentation, employee cafeteria, guest satisfaction, merchandising and marketing, operation payroll, food costs, sanitation, cleanliness and hygiene
- Set and train and promote department Standards of Excellence
- Conduct administrative work as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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