Sous Chef

SUMMARY:

Oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

DUTIES AND RESPONSIBILITIES:

Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. · Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation. · Ensures that level of quality, portion control, and plate presentation is adhered to consistently. · Monitors and maintains line plating and quality. · Prepares a variety of cuisine utilizing skill and creativity. · Coordinates with wait staff to ensure guest expectations are met or exceeded. · Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed. · Monitors and maintains proper inventory levels. · Assists executive sous chef as needed. · Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision. · Establishes procedures, prepares and coordinates schedules, and expedites workflow. · Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current. · Other duties and jobs may be assigned as needed by manager. · Support safe work habits and a safe working environment at all times.

SUPERVISORY

RESPONSIBILITIES:

· Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow. · Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance. · Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions. · Provides timely performance evaluations and makes recommendations for pay increases.

QUALIFICATIONS:

· Graduate of a culinary school preferred. · Five to six years related experience or equivalent. · Current knowledge of regional and national trends in food and beverage. · Thorough knowledge of all food preparation techniques and styles. · Demonstrated proficiency in supervising and motivating subordinates · Basic competence in subordinates’ duties and tasks · Good judgement with the ability to make timely and sound decisions · Commitment to excellence and high standards · Passion, enthusiasm, focus, creativity, and a positive outlook. · Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm · Acute attention to detail · Strong organizational, problem-solving, and analytical skills · Ability to effectively communicate with people at all levels and from various backgrounds. · Bilingual skills a plus. · Must be able to work independently. · Must provide valid documents(s) to work in the US. · Must meet legal age requirements for the position.

EDUCATION:

• · High school diploma or equal to a GED.
• PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job.
• Reasonable accommodations made to enable individuals with disabilities to perform the essential functions. · Must be able to lift 50 lbs. · Must be able to stand and walk for long periods of time.
• LANGUAGE

SKILLS:

• · Must speak and communicate in English. · Must be able to clearly communicate with guests, management and coworkers.
• CERTIFICATES & LICENSES: · Valid California Driver License is required. · Food Handler Certificate is required.
• WORK ENVIRONMENT : The work environment at Bernardus Lodge ranges from winter time lows of 20 degrees to summer time highs to 100+ degrees.
• While performing these duties the employee may be exposed to outdoor and inclement weather conditions.