Sous Chef-Fine Dining

Job Description

Duties & Responsibilities:

Effectively supervises all kitchen staff and all culinary operations for assigned shifts.

Maintains working knowledge of kitchen operation’s internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.

Ensures efficiency and accurate performance standards are met by maintaining communication with all work areas to verify paperwork and inventory controls.

Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.

Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.

Is always willing to assist F&B employees at designated outlet locations as needed.

Regularly monitors the inventory of the kitchen supplies and orders supplies as needed. Always completes and signs for all stock requisitions and continually monitors inventory costs against budget.

Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection.

Maintains constant awareness of all events and related functions scheduled for the Resort.

Effectively creates menu items that are well thought out and appealing to the guests. Trains staff appropriately to ensure consistency.

Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost.

Minimum Qualifications:

High School Diploma or GED. Associates degree in a related field or culinary degree preferred. A combination of education and experience may be considered.

Must possess a minimum of five years experience.

Previous supervisory experience preferred.

Must possess reading ability; schedules, menus, policies, etc.

Must possess mathematical ability; budgets, payroll, etc.

Must possess computer skills; Microsoft Word, Excel, MMS and Lotus.

Must be able to operate a steamer, fryer, oven, etc.

Must be able to lift up to 75 pounds.

Must be able to speak and understand English; continuous communication with a degree of professionalism and accuracy.

Must possess written communication skills; standard forms, employee documentation and data entry.

Must be able to work in extreme temperatures; 0 to 110 degrees.

Previous experience in all aspects of a total kitchen operation in four-five star level of standard is preferred.

Must be able to attend needed training classes, trade shows and culinary competitions to improve technical skills.

Must be able to work a flexible schedule to include nights, holidays and weekends.