Fine Dining establishment is searching for a Sous Chef to join our team where we feature regional American cuisine. This individual should be ready to be creative and take the next step in their culinary career.
Serving guests Wednesday through Sunday. Your primary tasks in this role is to oversee restaurant food preparation, production, training, and service. Working closely with the Executive Chef, Restaurant Manager, and kitchen team to coordinate and execute meal services smoothly. Additionally you will oversee up to 8-10 other employees on the culinary team.
Must lead the Culinary team with an encouraging supportive approach, set the example for your peers, and keep a level poised demeanor in situations where others may be stressed.
Additionally helping with ordering, inventory, and creating new dishes with the Executive Chef.
Passion for culinary arts, and a drive to provide our guests with an exceptional dining experience, will keep a consistent but positive work environment.
Responsibilities
Set up and stock kitchen with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive instructions
Clean up Kitchen and properly store food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
Review banquet event orders (BEO) on a daily basis and make note of any changes.
Assist the hotel's sales & catering or banqueting staff with banquets, parties and other special events.
Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
Communicate the kitchen needs with the purchasing..
Plans and manages food quantities and plating requirements for all banquet functions.
Able to perform other duties as assigned by the management.
Use commonsense approach to job responsibilities
Requirements
Understanding of various cooking methods, ingredients, equipment and procedures
Experience in Fine Dining restaurants and execution of high volume, high quality dining experience.
Accuracy and speed in executing assigned tasks
Familiar with industry’s best practices
Ability to work on your feet for eight hours or more a day
High level of professionalism
Comfortable working with a team in a fast-paced kitchen environment
Excellent verbal communication and organization skills
Must be able to lift at least 40 pounds at a time on a regular basis
Must have valid driver’s license and reliable transportation
Must be available on weekends, holidays, and evenings
Kitchen Management Experience a plus