SOUS CHEF

Job Summary: The chef de cuisine will be responsible supervising the staff of Line Cooks Level I, II, & III and chefs de partie, along with stewards and store room staff.

Responsibilities:

• Ensuring the flow of foods are at the required level of excellence and prepared in a timely manner
• Overseeing that operational requirements, recipes, opening and closing procedures, and health codes are followed according to department standards
• Overseeing the delivery of menu items to ala carte service staff, banquet, specialty kitchens, and employee cafeteria on time
• Working with chef de cuisine on a la carte menu line creating and plating on-trend menu items and themed buffet items for Banquet departments
• Meeting with culinary team management to review menu strategies, new offerings, introduction of new concepts, financial management issues, training updates, and performance issues
• Managing cook line workers level I, II, & III, to ensure food quality, efficiency, and proper quantity are prepared to the required daily business levels

Qualifications:

• High School Diploma
• Completion of apprenticeship certificate and/or vocational training
• Four (4) years' culinary experience
• Associates Degree in Culinary Arts preferred
• Food Handler Permit