The Sous Chef is responsible for the supervision and training of kitchen staff, in addition to the production, quality assurance, and profitability of all menu items working in support with the chef.
- Assist with menu planning and maintaining a high level of quality and profitability in all Food & Beverage offering. Shall include input into capturing and capitalizing on foodservice trends with TPG Chef and Executive Chef.
- Coordinates staffing levels and food preparation daily to ensure the timing and flow of food service meets the demand.
- Trains back of the house staff to clean kitchen equipment carefully and safely to prevent damage or injury.
- Responsible for planning, assigning, and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.
- Recruit & hire staff for back of the house positions.
- Prepare preliminary weekly schedule for back of the house staff. Monitor and edit staff hours and punches on a daily basis.
- Documents and reports any disciplinary concerns with Kitchen Manager.
- Assists in monitoring and controlling stock levels-daily, weekly, monthly, ensuring there are no shortfalls and inventory loss prevention controls.
- Recommend and implement preparation to reduce costs of goods sold and supervise all kitchen personnel to insure correct methodologies are followed.
- Maintain a clean and safe work area adhering to food safety and health standards.
- Ensure food ingredients are stored in their designated area and rotated in the properly.
- Creates and executes daily features including peak performance features which must meet strict nutritional guidelines and preferably incorporate local ingredients when possible
- Proficient at all stations including a complete understanding and ability to grill or sauté meat to proper internal temperatures to order and run the wheel, thereby setting the tone and flow of the kitchen dining service.
- An understanding of food allergies and sensitivities such as nut, gluten, seafood and milk.
- An understanding of the dangers of cross contamination.
- An understanding of requirements and restrictions of vegetarian, lacto ovo vegetarian, vegan and pescatarian diets.
- An understanding of internal food temperature requirements and ranges for meats, seafood and poultry and the ability to cook foods to the proper internal temperature.
Other duties as assigned.
Competencies:
- Previous supervisory experience preferred.
- ServeSafe Certification required.
- Advanced knife skills with the ability to execute all knife cuts with advanced speed and efficiency are required.
- Clear and concise verbal communication skills.
- Able to read labels and directions.
- Self-directed and able to maximize use of time and resources.
- Ability to work under pressure and take initiative in a fast paced environment
- Dependable and meets goals.
- Exemplifies professional conduct and adherence to company Core Values.
Education:
- Some culinary education preferred or progressive culinary experience required.
- GED or High School Equivalent required.
- Any combination of education, training, and/or experience which demonstrates ability to perform the required duties.
Physical & Other Requirements:
- While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; talk or hear and taste or smell.
- The employee is frequently required to walk and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl.
- The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds.
- Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
- Evenings, weekends and holidays are a regular part of the schedule.
- Must have excellent attendance and conduct record for consideration.
Non-smoking candidates preferred.
