Job Description
SOUS CHEF
POSITION: Sous Chef
DEPARTMENT: Food & Beverage
REPORTS TO: Executive Chef & Director of Food & Beverage
FLSA STATUS: Full Time, Non-Exempt
SUMMARY
ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Sous Chef position with SAVOR Alamodome. The Sous Chef position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Ordering, receiving and preparing food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Maintains an active role in local hospitality community and professional associations.
• Attend in-house event-related meetings and relays immediate changes with other departments.
• Other duties as assigned.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations.
• Maintain a Health Department score of 90 or higher.
• Inventory controls.
• Responsible for Kitchen in absence of Executive Chef.
• Assists with monthly inventory.
• Training of all cooks.
Supervisory responsibilities
• Supervises all kitchen and stewarding staff.
EDUCATION AND/OR EXPERIENCE
• At least four years of culinary experience in a banquet facility producing meals for large events.
• Serve-Safe certified.
SKILLS AND ABILITIES
• Advanced oral and written communication skills.
• Strong orientation to customer service and ability to work with other staff members in the facility.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication, and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Computer skills to include Excel programs.
• Must adhere to local Health Department codes.
• Ability to be creative with food presentations and maintain a quality product.
WORKING CONDITIONS
• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May be required to work additional hours as dictated by the workload and staffing
• Must be willing to work evenings, weekends, and holidays
PHYSICAL DEMANDS
• Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.
NOTE
• The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.