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RESTAURANT SOUS CHEF- TUSCANY

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Location
USA-CT-Uncasville
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Position Summary:
The Restaurant Sous Chef is responsible, on a shift to shift basis, for the day-to-day operations of their designated restaurant/culinary area.
Primary Duties and Responsibilities
includes but not limited to:
Assists in menu planning and plate guides
Helps maintain established fiscal guidelines
Supervises food preparation, quality and cost of production in assigned area
Secondary Duties and Responsibilities:
Assists in hiring, training, evaluating, counseling and scheduling of culinary staff
Responsible for compliance with sanitation and health codes
Job Requirements:
Minimum Education and Qualifications:
Associates’ or Culinary Degree and three years of experience in a high volume, culinary operation with two years of supervisory experience
In lieu of a degree, four years of experience in a high volume, culinary experience including two years of supervisory experience
Previous experience in Food and Beverage administration, planning, budgeting and cost analysis
Competencies
Incumbent will master the following competencies while in this position:
Excellent written and verbal communication skills
Excellent sautéing broiling, grilling, frying, braising, roasting and baking skills
Advanced knife skills
Knowledge of safe and efficient operation of kitchen equipment
Training Requirements:
Understanding of health and sanitation guidelines
Must complete the Core Supervisor Training Course
Physical Demands and Work Enviroment:
Fast paced kitchen environment
Must be able to stand, lift and bend for extended periods of time
Must be able to work various shifts and flexible hours
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