Sous Chef

JOB DESCRIPTION

Position Title: Sous Chef

Department: All Venues

Employment Classification: Exempt

Position Summary/General Description:

Under general supervision of the Chef de Cuisine, incumbent is a creative individual who participates in the creation and design of new dishes. The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice to ensure quality assurance of all finished products of the venue and food productions specifications and standards are satisfied.

Expectations:

• Adhere to Laguna Development Corporation (LDC) Core Values, Policies & Procedures.
• Act as a role model within and outside the corporation.
• Maintain a positive and respectful attitude toward customers and co-workers.
• Consistently report to work on time prepared to perform duties of position.
  
  

Essential Duties & Responsibilities:

• Maintain excellent communication and organizational skills. Respond to a variety of situations appropriately taking into consideration relevant data and facts.
• Ensure all food standards are met per specs in all recipes and food apportionment. Assist in the preparation, portioning, and garnishment of all foods.
• Control food and labor costs on a continual basis within approved budgetary controls. Ensure accurate weekly inventory.
• Design new menu choices based on seasonal ingredients and customer demand in collaboration with Chef de Cuisine and/or Executive Chef.
• Ensure sanitation guidelines, the HACCP System, and proper food temperature and rotation procedures are adhered to.
• Participate and preside in departmental and venue meetings facilitating the flow of pertinent information from management to employees.
• Add, subtract, multiply and divide in all units of measure, using whole numbers, percentages, common fractions, and decimals.
• Maintain excellent service etiquette.
• Consistently perform the job successfully, each day satisfactorily.
• Be a team player (e.g., work toward team goals and foster a collaborative and positive work environment; put the team first; assist coworkers; treat all coworkers with kindness, courtesy and respect; never engage in negativity; maintain openness to coaching, learning and improving; receptive to change and willingness to embrace challenges with team-spirit).
• Work under pressure; maintain regular and punctual attendance including working odd or unusual hours, weekends and holidays.
• At all times maintain a courteous, positive and professional working relationship with all LDC personnel and the general public (e.g., coworkers, clients and vendors).
• Perform additional duties and responsibilities as necessary or assigned.

Education & Experience:

• High School Diploma or GED preferred.
• One to three years of relevant management experience in food production required.
• Extensive familiarity with large production kitchen equipment.

Licensing & Certification:

• Obtain Serv-Safe Certification within ninety days from date of hire and/or transfer.
• Obtain, within thirty days from day of employment, alcohol service certification, and maintain certification throughout employment.

Computer Equipment, Software, Machinery:

• Proficient in basic computer skills (e.g., Word, Excel, PowerPoint, Outlook).

Essential Physical Requirements:

• The job requires balancing/climbing, bending over, hearing, kneeling, reaching overhead, standing, talking, walking, vision, repetitive use of hands, and turning and twisting 51-100% of the time.
• The job requires pushing/pulling, carrying, lifting, and sliding/transferring 1-50 lbs. 25-50% of the time.

Essential Mental Demands:

• Problem solving, organizing, planning, interpreting data and making decisions 51-100% of the time.

Supervisory Responsibilities:

• Recommend discipline
• Train, schedule apportion work among employees and appraise employees.

Work Environment (inside/outside):

• Must pass a pre-employment alcohol/drug screening.
• Maintain a valid New Mexico driver’s license.