Sous Chef

FILINVEST COMPANY: TIMBERLAND HIGHLANDS RESORT

Scope and Responsibilities:

Develops and implements strategies to achieve Employee Satisfaction Index goals.

Creates a positive work environment for all employees.

Selects, orients, and trains employees.

Determines, communicates, and monitors achievement of standards of performance on a timely basis.

Assures adherence to Timberlands standards of food quality, preparation, recipes and presentation.

Supervises the proper setting up of each item on menus and ensures their readiness.

Stores unused food properly to minimize waste and maximize quality.

Assures smooth kitchen operation by coordinating with related Food and Beverage departments.

Consults with individual outlets supervisor about daily specials, rotation of products, and any upcoming special events.

Prepares list of perishable items on a daily basis at each outlet to ensure proper rotation and utilization.

Adjusts production according to projected covers using function sheets, etc.

Plans and requisitions food as needed; discusses requisitions with the Executive Sous Chef.

Controls food costs properly by maintaining accurate records of all food ingredients used.

Prepares and maintains recipe cards.

Prepares market lists.

Controls and oversees the seasonings, portions and appearance of food served in the operation.

Obtains customer feedback.

Plans training activities to meet training needs.

Sets priorities and prepares monthly plans. 3. Records all staff training in the Kitchen

Skills and Qualifications:

Minimum 5 years kitchen experience

Minimum 2 years experience in the same position or in a similar capacity

Financial Knowledge