Interested in learning different facets of service, conference dining, ala carte and banquets, well join our executive conference center on our historic estate. Sous Chef is responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.
Essential Job Functions
Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions.
Initiates and oversees ordering of food and kitchen supplies in conjunction with the Purchasing Manager.
Supervises and coordinates the production of food according to menu specifications.
Assists the Chefs and Cooks in preparation of specific cuisines according to Banquet Event Orders and guests’ needs.
Inspects quality of food products used to prepare cuisine. Informs Executive Chef and Purchasing Manager when quality is not acceptable.
Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability.
Checks physical cleanliness of operations and adheres to county board of health standards and regulations. Ensures all staff practice “clean as you go” techniques.
Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department.
May perform Executive Chef, Executive Sous Chef, Chef, Cook or Stewarding duties as needed.
Work Collaboratively in focus workgroups specific to improving service scores and guest satisfaction. Attend weekly and monthly meetings, F&B meetings, B.E.O review meetings.
Excellent customer service focus and communication skills.
High school diploma or equivalent vocational training certificate, some college.
Culinary experience in a high-volume environment, specifically banquets is necessary for success in this role, with the ability to also work fine dining, and ala carte settings.. Must have the ability to produce high quality food for numerous functions at the same time.
Certification of Culinary training or apprenticeship.
Three years of experience in a similar position at a Hotel or Restaurant.
Work all stations in Kitchen.
Food handling certificate.
Fluency in English both verbal and non-verbal.
Compute basic arithmetic.
Provide legible communication.
Knowledge of food cost controls.
Previously worked with all products and food ingredients.
Operate, clean and maintain all equipment required in job functions.
Plan and develop menus and recipes.
Expand and condense recipes.
Excellent communication skills – both verbal and written required
Excellent organization and time management skills
Excellent listening skills required
Computer skills required