Sous Chef Full Time

Key Responsibilities:

• Food Preparation: Prepare special meals or substitute items according to recipes and standards. Regulate temperature settings for ovens, broilers, grills, and roasters.
• Cold Kitchen Management: Oversee the preparation and presentation of cold dishes, ensuring proper portioning, arrangement, and garnishing.
• Inventory and Quality Control: Monitor food quality and quantity, maintain food logs, and manage inventory, including pulling food from freezer storage to thaw in the refrigerator.
• Communication: Inform the Chef of excess food items for use in daily specials and communicate menu specials and out-of-stock items to Food & Beverage staff.
• Team Leadership: Assist in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating kitchen staff. Serve as a role model and mentor for the culinary team.
• Compliance: Adhere to all company safety and security policies and procedures, report maintenance needs, accidents, injuries, and unsafe work conditions, and complete safety training and certifications.
• Guest Interaction: Anticipate and address guests’ service needs, ensuring a high level of satisfaction.
• Physical Requirements: Stand, sit, or walk for extended periods. Reach overhead and below the knees, bend, twist, pull, stoop, and lift or carry objects up to 25 pounds.

Preferred Qualifications:

• Education: Technical, Trade, or Vocational School Degree in Culinary Arts or a related field.
• Experience: At least 3 years of related work experience in a similar role, preferably in a luxury hotel or fine dining establishment.
• Supervisory Experience: Previous experience in a supervisory role is preferred but not required.
• License or Certification: None required.

Additional Information:

• Relocation: Not provided.
• Remote Work: This position is not remote.