Sous Chef

Job Description
Assists Chef with preparing Meals, implementing menus, and controlling food preparation
As a Sous Chef, you will: 
Assume all Executive Chef responsibilities in his/her absence.
Assist with menu design & development.
Assist in the establishment and maintenance of the inventories of all F&B areas within department guidelines.
Ensure compliance with food product ordering, receiving, and inventory control.
Prepare and adjust kitchen schedules to ensure the presence of management / supervisory staff on each shift to meet customer service standards.
Conduct inspections of all food storage and service areas for conformance with Government / Company safety, security, and sanitation requirements.
Maintain current and accurate standard operating procedural manuals to include: menu item preparation and specifications, safety and security, purchasing, ordering, receiving, stocking, requisitioning, and internal audit policies.
Respond to guest inquiries and complaints professionally and urgently.
Maintain accurate outlet analytical information throughout the year to support budgeting planning.
Attend and participate in required department manager meetings
Direct and observe team members engaged in preparing, portioning, and garnishing foods to ensure methods of cooking and garnishing portions are as prescribed.
Cook, carved meats and prepared dishes during rush periods and for banquets, social functions, and a la carte dining.
 
Supervisory Responsibilities
Carries out supervisory responsibilities by the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training hearth of-the-house team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.
To excel in this role, you must embody our core values of integrity, passion, and a strong work ethic. These values are essential to our success, and we are looking for candidates who share our commitment.