Sous Chef

This is an excellent year round full-time position with benefits.

· Directs the preparation, portioning, and garnishment of all foods.

· Maintains excellent kitchen hygiene conditions at all times.

· Tests and develops new recipes.

· Monitors guest satisfaction.

· Leads, directs, and assists with the work of others.

· Controls food and labor costs on a continual basis within approved budgetary controls.

· Makes recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.

· Maintains knowledge of all state health department regulations and ensures all conditions and standards are met.

· Participates in departmental and venue meetings, facilitating the flow of pertinent information from management to employees.

· Provides all employees with proper training and counseling as needed in accordance with policy and procedures.

· Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.

 

EDUCATION and/or EXPERIENCE:

Culinary degree preferred. Minimum of five years previous experience in a leadership position in a multi-venue facility.