- Professional
- Optionales Büro in Maryville
Sous Chef
The Sous Chef oversees the daily production schedule for all meal services by composing preparation lists and ensuring all tasks are completed at the required level of quality and efficiency. They will have an active role in food preparation and menu planning. Additionally, the Sous Chef is responsible for overall cleanliness and organization of the kitchen and providing technical training to new chefs.
Sous Chef Daily Responsibilities
Day-to-day management of kitchen operation including production planning, meal service, production and team supervision.
Responsible for maintaining kitchen and overseeing food production in Executive Chef’s absence
Ensures all kitchen equipment is clean and organized after each Food & Beverage event.
Monitors Kitchen Support Staff to confirm accuracy of inventory counts, and efficiency of receiving/ordering of food items.
Coordinates back-of-house kitchen team during food service periods for food & beverage events
Oversees daily and weekly cleaning schedules and ensures kitchen opening/closing procedures are completed.
Contributes to menu and recipe development, testing training, implementation and documentation.
Collaborated with dining room management to ensure seamless operation
Educating wait staff on menu and ingredient knowledge.
Monitors food inventory and creates order lists daily.
Works with the Executive Chef to produce menus according to Banquet Event Orders for each event
Plans weekly production lists.
Coordinated equipment maintenance and repair calls.
Provide technical training to new employees to maintain a consistent operation.
Daily supervision, coaching and counseling of cooks and back-of-house kitchen support roles to ensure quality, efficiency and a positive team moral.
Ensures all Food & Beverage policies and procedures are followed.
Ensures all sanitation requirements and safety procedures are being followed.
Sous Chef Requirements
Proficiency in all aspects of culinary production and kitchen management.
Basic knowledge of Microsoft Office.
Positive attitude.
High sense of urgency.
Maintain a cooperative and team-like attitude in working with supervisors and fellow team members.
Excellent written and verbal communications skills are necessary.
Strong analytical and problem-solving skills.
Ability to work with minimal direction. Excellent follow-through skills and organizational skills.
Sous Chef Education: high school diploma, culinary degree from an accredited institution
Sous Chef Years of Related Experience: Minimum of 8 years’ experience in a professional culinary environment with a minimum of 2 years in a leadership role preferred.
Licenses/Certifications Must have or be able to obtain a ServSafe certification within the first 90 days.
Compensation Grade Pay Range
$21.01 - $26.26Business Unit - B00015
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