Sous Chef

SOUS CHEF Job Summary: The chef de cuisine will be responsible supervising the staff of Line Cooks Level I, II, & III and chefs de partie, along with stewards and store room staff.

Responsibilities

Ensuring the flow of foods are at the required level of excellence and prepared in a timely manner Overseeing that operational requirements, recipes, opening and closing procedures, and health codes are followed according to department standards Overseeing the delivery of menu items to ala carte service staff, banquet, specialty kitchens, and employee cafeteria on time Working with chef de cuisine on a la carte menu line creating and plating on-trend menu items and themed buffet items for Banquet departments Meeting with culinary team management to review menu strategies, new offerings, introduction of new concepts, financial management issues, training updates, and performance issues Managing cook line workers level I, II, & III, to ensure food quality, efficiency, and proper quantity are prepared to the required daily business levels Qualifications: High School Diploma Completion of apprenticeship certificate and/or vocational training Four (4) years' culinary experience Associates Degree in Culinary Arts preferred Food Handler Permit