Sous Chef

Job Description Summary

Job Description

ESSENTIAL FUNCTIONS

• Work directly with the Executive Chef.
• Help to evaluate the food production as well as the timeliness of all catering and banquet functions on and off-site.
• Assist in maintaining high standards of sanitation and cleanliness.
• Aid the Executive Chef in maintaining the highest possible rating from the Health Department monthly, throughout the year and daily on gameday.
• Assist in the training safety, sanitation and accident prevention controls within the kitchen.
• Help to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality.
• Help ensure that all recipes and methods are being followed.
• Assist in the overseeing of kitchen equipment maintenance.
• Report and document hazardous conditions or unsafe practices within the work environment.
• Contribute to the creation of menu specifications for all food items including all pricing information.
• Work directly with the Executive Chef on food production and menu development.
• Ensures high and consistent food qualities in both presentation and preparation.
• Assist in quality control of all food before events take place.
• Align with the Executive Chef to discuss the clients expectations.
• Ensure agreement of delivery times, amounts and special arrangements. Communicate service needs throughout the function.
• Maintain complete knowledge of service requirements for assigned functions.
• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Attend pre-function meeting with Kitchen Staff, and review all information pertinent to event execution.
• Troubleshoot situations that may arise during events to ensure guest satisfaction.
• Ensure all closing duties for kitchen are completed.
• Represent Company in a professional manner at all times.
• Perform other related tasks as assigned.

PERSONAL ATTRIBUTES

• Strong organizational, communications and interpersonal skills.
• Ability to organize work effectively, conceptualize and prioritize objectives and exercise independent judgment based on an understanding of organizational policies and activities.
• Excellent customer service skills.
• Can be trusted to act in a manner that is truthful and values direct, honest communication at all levels of the organization.
• Strong interpersonal skills; can effectively communicate and relate to all levels within and outside the organization; creates and builds positive and productive relationships.
• Ability to manage appropriate steps to get projects completed; a strong ability to multi-task and keep order.
• Detail-oriented.
• Ability to work independently and/or in a team environment.
• Strong verbal and written communication skills.

SKILLS AND EXPERIENCE

• A culinary degree or graduation from a certified apprenticeship program.
• Five (5) years experience in restaurants, the contract foodservice industry, preferably in premium services, catering and concessions environments.
• Must be able to work extended hours due to business requirements including late nights, weekends and holidays.
• Proficiency in Spanish is preferred.
• Proficient in the Microsoft Office Suite, including Outlook, Word, Excel, PowerPoint and Calendar.