Interim Sous Chef (3770)

As a Sous Chef, you will play a crucial role in maintaining our high culinary standards, supporting the culinary team, and ensuring the smooth operation of our kitchen. You will be responsible for supervising kitchen staff, managing daily food preparation, contributing to menu development, and ensuring that proper food safety and sanitation procedures are met. The ideal candidate is passionate about food, experienced in a fast-paced kitchen environment, and eager to bring creativity and innovation to our menu.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Collaborate with the Director of Food & Beverage: Work closely with the Director of F&B to plan menus, develop new dishes, and maintain food quality and consistency.
•  Food Preparation: Oversee food preparation and ensure that all dishes are prepared to the highest standards, following established recipes and techniques. Conducts quality checks of goods received.
• Team Leadership: Lead and motivate kitchen staff, providing guidance, training, and support to maintain a harmonious and efficient kitchen environment.
• Quality Control: Monitor food quality and presentation, ensuring that every dish leaving the kitchen meets our standards of excellence.
• Inventory Management: Assist in inventory control, ordering supplies, and minimizing waste while maintaining a well-stocked kitchen.
• Adherence to Safety and Sanitation Standards: Enforce kitchen hygiene and safety practices, ensuring compliance with health department regulations. Maintain health code standards, proper food handling, storage, and temperature control always. Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to. Maintains and monitors quality, conducts quality control checks according to HACCP regulations.
• Menu Development: Contribute to the creation of seasonal menus and special dishes, bringing your culinary creativity to the table.
• Kitchen Efficiency: Help streamline kitchen operations, optimize workflow, and minimize kitchen-related issues.

SUPERVISION:

• Guide, supervise, and direct the activity of kitchen staff (line cooks, prep cooks, dishwashers) in line with company policies, standards and values.
• Ensure that the area of responsibility is properly organized, staffed, and directed.
• Motivate and develop the subordinate employees within the Human Resources Policy.
• Ensure that the company’s values and management principles live in the department(s)
• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations.
• Participate and Support Company sponsored initiatives.

Qualifications

EDUCATION and/or EXPERIENCE:

• Three to five years of experience in commercial cooking required.
• Apprenticeship or Certification course from culinary school is preferred.

REQUIRED KNOWLEDGE, SKILLS & ABILITIES:

• Knowledge of food and hygiene regulations (HACCP). Financial understanding.
• Good communication and organizational skills.
• Cost consciousness.
• Service orientation Leadership skills / Good knowledge of micro soft office and windows applications.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. 
• The employee is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. 
• The employee must occasionally lift and/or move up to 25 pounds. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 
• The noise level in the work environment varies from light to moderate.

 

CERTIFICATES, LICENSES and REGULATIONS:      

• Required to watch a Customer Service video annually.
• Required to watch Sexual Harassment video every 2 years.
• Must possess or be able to obtain a ServSafe certification within 90 days of hire.
• Will be required to successfully pass a pre-employment drug test and as a condition of employment will be subjected to random drug testing.
• It is always the responsibility of the employee to always have all documents current and valid.