SOUS CHEF

Overview

We are seeking a Sous Chef who will be responsible for assisting in the operations of the kitchen.

You will attract, retain, and motivate the best culinary talent

You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets

You may be required to perform any function within the culinary department (cook, steward, etc.)

You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements, if needed

You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information

You will be the example that the culinary team follows

You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency

You will work with the culinary team to ensure prep sheets are updated and being properly used daily

You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service

You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus

Responsibilities

The ideal candidate should have a culinary degree, a minimum of 5 years culinary experience. A minumum of 2 years experience in kitchen management positions.

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