Executive Sous Chef

Job Description

Sous Chef Job Summary:

The Sous Chef will assist the Executive Chef with Scheduling, menu costing, menu developing, recipe creation, invoice imputing, and kitchen management. Prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to restaurant menu, and following food health and safety procedures. Cook, clean, assist with cooks and other staff, and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

Summary Of Responsibilities:

Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.

Prepare and service all food items for a la carte menus according to restaurant recipes and standards.

Actively share ideas, opinions, and suggestions in daily shift briefings.

Maintain proper rotation of product in all coolers to minimize wastage/spoilage.

Ensure storeroom requisitions/orders are accurate.

Have full knowledge of all menu items, daily features, and promotions.

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.

Follow kitchen policies, procedures, and service standards.

Follow all safety and sanitation policies when handling food and beverage.

Other duties as assigned.

Assist Food & Beverage management team with stock-take as requested.

Assist in transporting of food, beverage, and other items to and from the kitchen.

Assist kitchen team in replenishing food items, crockery, cutlery, etc., on special functions/busy periods.

Attend Department meetings as requested.

Qualifications:

Highly responsible & reliable

Must poses a journeyman Red Seal Certification or Culinary Arts Certification.

Must poses 3-5 Years experience in a similar management roll.

Ability to work well under pressure in a fast-paced environment.

Ability to work cohesively as part of a team.

Ability to focus attention on guest needs, always remaining calm and courteous.

Physical Aspects of Position (include but are not limited to): 

Constant standing and walking throughout shift.

Frequent lifting and carrying up to 30 lbs.

Occasional kneeling, pushing, pulling.