Sous Chef - Boathouse at The Riverside
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee meal discounts
Professional development opportunities
flexible scheduling
Job Description
This opportunity is with a distinguished hospitality establishment known for delivering exceptional culinary experiences through its refined kitchen operations and commitment to quality. The establishment operates within the hospitality and food service industry, focusing on providing guests with excellent dining choices that showcase skilled culinary craftsmanship. Known for maintaining a drug-free workplace, the company emphasizes professionalism and ensures a safe and secure environment through mandatory pre-employment screenings and background checks for all potential hires. The position being offered is Sous Chef, a critical leadership role within the culinary department that reports directly to the Hotel Chef or Director of Food... Show More
Job 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
Job Qualifications
- Culinary degree or relevant experience
- Proven leadership skills in a kitchen environment
- At least three years of progressively responsible culinary experience
- Strong knowledge of classical and modern cooking techniques
- Ability to supervise and train kitchen staff
- Experience with menu design and food production planning
- Proficiency in maintaining kitchen standards and safety protocols
Job Duties
- 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 such as saute, braise, poach, grill, poele, fry, steam
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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