Sous Chef

Job Description

Description:

Summary:

The responsibility of the Sous-Chef is to assist the Executive Chef with the operation of all Kitchen duties. This Individual must be able to lead a team of cooks in executing the food service for a specific event at the highest level. Training and following standards regarding cooking, cleaning and company policies are a must.

Duties & Responsibilities:

Help in the preparation and design of all food menus.

Produce high quality plates both in design and taste.

Ensure that the kitchen operates in a timely way that meets our quality standards.

Fill in for the Executive Chef in planning and directing food preparation when necessary.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Manage and train kitchen staff, establish working schedule and assess staff’s performance.

Order supplies to stock inventory appropriately.

Comply with and enforce sanitation regulations and safety standards.

Maintain a positive and professional approach with coworkers and customers.

Maintaining knowledge and adhering to all Saint Clements Castle policies and procedures established by the company, including but not limited to those in the employee handbook.Requirements:

Qualifications & Requirements:

BS degree in culinary science preferred.

ServeSafe Certification preferred.

Proven experience as a Sous Chef.

Understanding of various cooking methods, ingredients, equipment, and procedures.

Excellent record of kitchen and staff management.

Accuracy and speed in handling emergency situations and providing solutions.

Familiar with industry’s best practices.

Must be available to work nights, weekends, and holidays.

Must work well with others.

Must be able to lift, bend and transport up to 50 pounds.

Compensation based on experience.

Full-time