Sous Chef

Job Summary

The Sous Chef is Responsible for the preparation of all meals, including the food quality and its presentation.

Duties & Responsibilities

• Responsible for the preparation of all meals, including all prep work leading up to meal service and other events. This includes all necessary cooking day-of and during events.
• Comply with all safety and sanitation standards and regulations.
• Create and implement menu selections for catering events based on current food trends and regional tastes in partnership with the Executive Chef.
• Supervise and support all Kitchen areas, Front line, Pastry Department
• Compliant with federal, provincial, local and company health, safety, sanitation and awareness standards.
• Diplomatic and conflict resolution skills.
• Computer skills required to complete any Masimo training, ordering, communications.
• Maintain sanitary food preparation and storage areas at all times in accordance with provincial requirements and codes.
• Ensure kitchen operations are managed with the highest standards and the quality of produce is consistently delivered.
• Daily and weekly purchasing and ordering from the standard company
• Maintain strict health and safety and food hygiene standards.
• Maintain all standards, handbook guidelines, and other policies.
• Familiarity with regional recipes, ingredients, and the appropriate equipment.
• Maintain quality and proper rotation of products.
• Ability to learn any Kitchen Department station or area.
• Clean and care for kitchen equipment.
• Ensuring all food products to be prepared are fresh, not expired, and cooked to specification.
• Responsible for labeling. All kitchen productions.
• Flexibility to change a daily schedule to fit needs of business flow or team issue.

Minimum & Preferred Qualifications and Experience

Minimum Qualifications

• A customer/guest focus
• Ability to write a daily Prep List for the cooks
• Ability to maintain quality of the dishes served
• Teamwork
• Thoroughness
• Effective time management
• Ability to work under pressure through rapid deadline
• Good attendance, grooming standards, and a good understanding of cafe standards
• Innovative
• Detail-oriented
• Ability to maintain a clean, neat and organized work area.
• Able to multi-task
• Good oral communication and interpersonal relationship skills
• Valid Food Handlers Card or Serv Safe Certification required.
• Ability to read and communicate in English.
• Knowledge of MSDS.

Education

Bachelor's degree in Culinary Arts/Management or an Associate's degree in Culinary Arts from an accredited University. Applicants with high school diplomas and extensive on-the-job experience can also be considered. Formal culinary training in food preparation and culinary management is a plus as well. Where necessary, a candidate should be able to produce licenses or certifications required by local and state agencies for food production and management.

Compensation

The anticipated salary range for this position is $65,000- $70,000 plus benefits. Actual placement within the range is dependent on multiple factors, including but not limited to skills, education, and experience.

Physical requirements/Work Environment

This position operates in a kitchen environment. This individual in this position routinely uses stoves, ovens, grills, machines, and knives. Frequent exposure to hot water, potentially slippery floors, hot stoves and fire. Must possess the ability to physically handle knives, pots and other display items as well as grasp, lift and carry/transport up to 50 pounds to every area of the kitchen. In addition, this position requires the ability to use and handle various kitchen machinery including but not limiting to slicers, grinders, mixers, etc. Occasionally required to sit; climb or balance; and stoop or kneel. Must frequently lift and/or move objects up to 30 pounds and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The physical demands of the position described herein are essential functions of the job and employees must be able to successfully perform these tasks for extended periods. Reasonable accommodations may be made for those individuals with real or perceived disabilities to perform the essential functions of the job described.