Job Description
Current job opportunities are posted here as they become available.
Department: Food & Beverage
Reports To: Executive Chef
FLSA Status: Exempt
SUMMARY:
The Sous Chef is responsible for overseeing and supervising kitchen staff, assisting with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in good condition, keeping stations clean and complying with food safety standards.
RESPONSIBILITIES:
Plan and direct food preparation in kitchens.
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
Establish the working schedule and organize the work in the kitchen for efficiency.
Plan food design to create a perfect match between the dish’s aspect and its taste.
Create tasting menus for clients interested in contracting food for various events (weddings, banquets, corporate dinners, birthday parties, etc.).
Train auxiliary staff to achieve the best results efficiently.
Measure kitchen ingredients and food portions accurately.
Ensure kitchen staff adhere to standards, procedures, and sanitation requirements.
Use kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation.
Manage kitchen inventory and ensure supplies are fresh and of high quality.
Ensure proper food temperatures during cooking and proper storage afterward.
Maintain cleanliness, organization, and sanitation of workstation and kitchen equipment.
Oversee kitchen opening, closing, and other duties as directed by the Executive Chef.
QUALIFICATIONS:
Minimum of 3 years of experience as a Sous Chef or similar role.
Minimum of 2 years of experience with Italian Cuisine.
Willingness to work nights, weekends, and holidays.
Exceptional cooking skills.
Ability to manage kitchen staff effectively, motivate them, and assign duties fairly.
Familiarity with best practices in the hotel and catering services industry.
Knowledge of health and safety standards.
Proficient in Microsoft Office, Point of Sale, and restaurant management software.
Ability to multitask and work quickly under pressure.
Advanced verbal and written communication skills.
Attention to detail and organizational skills.
Customer service oriented.
EDUCATION:
Culinary Degree required.
LANGUAGE SKILLS:
Excellent verbal communication skills in English; Spanish preferred.
REASONING ABILITY:
Ability to interact effectively with guests, associates, and external partners.
Ability to work well under pressure and respond quickly to emergencies.
PHYSICAL DEMANDS:
Ability to be mobile for a minimum of 6 hours.
Use hands, fingers, arms; stand, walk, and be on feet for extended periods.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property and may be exposed to construction and various weather conditions. The noise level may range from moderate to loud.
The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties as necessary. The position is at-will and subject to termination with or without cause or notice.
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Job Tags
Holiday work, Night shift, Weekend work,