Job Description
Job DescriptionDescription:
Summary:
The responsibility of the Sous-Chef is to assist the Executive Chef with the operation of all Kitchen duties. This Individual must be able to lead a team of cooks in executing the food service for a specific event at the highest level. Training and following standards regarding cooking, cleaning and company policies are a must.
Duties & Responsibilities:
- Help in the preparation and design of all food menus.
- Produce high quality plates both in design and taste.
- Ensure that the kitchen operates in a timely way that meets our quality standards.
- Fill in for the Executive Chef in planning and directing food preparation when necessary.
- Resourcefully solve any issues that arise and seize control of any problematic situation.
- Manage and train kitchen staff, establish working schedule and assess staff’s performance.
- Order supplies to stock inventory appropriately.
- Comply with and enforce sanitation regulations and safety standards.
- Maintain a positive and professional approach with coworkers and customers.
- Maintaining knowledge and adhering to all Saint Clements Castle policies and procedures established by the company, including but not limited to those in the employee handbook.
Requirements:
Qualifications & Requirements:
- BS degree in culinary science preferred.
- ServeSafe Certification preferred.
- Proven experience as a Sous Chef.
- Understanding of various cooking methods, ingredients, equipment, and procedures.
- Excellent record of kitchen and staff management.
- Accuracy and speed in handling emergency situations and providing solutions.
- Familiar with industry’s best practices.
- Must be available to work nights, weekends, and holidays.
- Must work well with others.
- Must be able to lift, bend and transport up to 50 pounds.
Compensation based on experience.