Sous Chef

Sous Chef

Department: Regency Culinary

Reports to: Kitchen Manager

Status: Exempt

1. Job Purpose/Objective:

The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The Sous Chef will be working with the Executive Chef with executing the food in the kitchen, driving menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.

2. Essential Job Functions:

Incumbent may perform any or all the following:

Food Production

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
• Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
• Conducts, coordinates, and supervises inventories
• Monitor’s material consumption and orders required food and equipment daily to satisfy the daily production plan
• Participates in the development of food products and menus as needed for menu presentations
• Must be aware of content in catering manuals; conducts updates when necessary
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen helpers

Quality

• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
• Maintains and monitors quality, conducts quality control checks according to HACCP regulations
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specifications

Leadership

• Ensure that the area of responsibility is properly organized, staffed, and directed
• Create daily schedule to ensure proper staffing requirements are met
• Guide, motivate and develop the subordinate employees within the Human Resources Policy
• Teach and train staff of production and presentation changes to menu items
• Make the company’s values and management principles live in the department(s)
• Implement and control the cost budget in responsibility; initiate and steer corrective actions in case of deviations
• Discipline and document underperforming staff members
• Act as Executive Chef in the absence of the Executive Chef
• Performs other related duties as assigned or requested

3. Essential Skills (Minimum qualifications individual must possess when entering position) – i.e. skillsets, education, certifications, etc.

• Minimum 5 years, high volume catering/banquet experience
• Minimum 5 years management experience in food and beverage operation
• High Volume, restaurant experience; must have worked in restaurants doing over $XX sales annually
• A stable work history, no more than two employers in the previous six years
• Strong and effective communication, documentation, and organizational skills
• Ability to maintain high levels of food cost and hygiene
• Knowledge of food and hygiene regulations (HACCP) is required
• Ability to lead and mentor a team
• Must be able to demonstrate strong leadership skills
• Professional appearance demeanor and conduct
• Good knowledge of Microsoft Office and Windows-based computer applications. Ceridian time keeping a plus
• Able to work varied shifts including holidays and weekends
• Able to work in a high pressure, fast paced environment
• Skilled in writing production lists, F&B proposals and requisitions
• Experience with purchasing, receiving and inventory control
• Experience with document and enforcing food safety procedures and workplace safety procedures
• Upscale hotel catering experience a plus
• Skilled in all styles of cooking, including Italian, French, and fusion
• Apprenticeship of Certification course from culinary school preferred
• Financial understanding in food costs and minimizing wastage in the kitchen is required

4. Working Conditions/Job Environment

• General high volume kitchen equipment
• General office equipment and supplies
• Exposure to potential eye strain and muscle strain due to constant use of computer and continuous repetitive motion
• Must be able to stand for extended periods of time.
• Exert physical effort in transporting 50 pounds.
• Endure various physical movements throughout the work areas.
• Reach 2 feet.
• Able to maintain professional posture throughout entire shift.
• Must be able to travel to client sites for monthly/quarterly meetings.

The information on this description has been designed to indicate the general nature and level of work performed by an employee in this classification. It is not to be interpreted as a comprehensive inventory, or all duties, responsibilities, and qualifications of employees assigned to this job. Management has the right to add to, revise, or delete information in this description. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.

EOE/M/F/Vet/Disabilities