Sous Chef

Summary The Sous Chef is responsible for assisting the Executive Chef in all food production that is issued from the Food and Beverage Department. The Sous Chef is responsible for assisting the Executive Chef in supervising all of the Back of House Staff, along with monitoring food and beverage labor hours for the culinary department. The Sous Chef maintains the highest professional food quality and sanitation standards. The Sous Chef must be Serve Safe Certified and hold all necessary certificates needed to handle, prepare and cook food per the Health Department Standards and Guidelines. DUTIES AND RESPONSIBILITIES (PARTIAL): • Assists in the planning menus for all food outlets • Assists with the scheduling and coordinates the work cooks, and other kitchen employees • Approves requisition of products and other necessary food supplies • Establishes controls in order to minimize waste • Ensures high standard of sanitation • Must always be Serve-Safe certified • Safeguards all food preparation by employees • Assists in the implementation of training on food and safety • Assists with developing recipes and techniques for food presentation and preparation which will help in providing consistent standards and minimizing food costs • Exercises portion control for all items served and assists in establishing menu pricing • Assists in budget preparation and development, monthly and annual wage and benefit expenses, revenues and operational expenses • Consults with Executive Chef and F&B Director about food production aspects of special events • Cooks or directly supervises the cooking of items in the kitchen • Ensures proper staffing for maximum productivity • Evaluates food products to ensure quality standards • Interacts with the Food and Beverage Management Team to assure that food production consistently exceeds the expectations of our members and guests • Develops policies and procedures (safety, knife handling skills, cooking techniques, etc) • Establishes and maintains regular cleaning of the kitchen • Ensures that all kitchen staff are trained and are current in being Serve-Safe Certified • Occasionally visits the dining area to interact with members and guests • Supports safe work habits and a safe working environment • Perform all other duties as directed my other management • Interview, hire, train and supervise staff Qualifications: • Culinary Degree or Equivalent, or commensurate work experience • Minimum 5 Year previous related work experience • Must possess a food Sanitation Certificate • Business focus which demonstrates an understanding of the Company’s vision, mission and strategy • Demonstrates ability to manage and develop staff with exemplary coaching and motivational skills • Exceptional interpersonal and relationship-building skills couples with strong written and verbal communication skills • Ability to effectively present information and respond to questions from WGP Corporate, Owners, Staff Members, Vendors, Committees, Customer and General Public • Computer literate with knowledge of spreadsheet and word processing software, such as IBS, EZ Suites, Microsoft Word and Excel Programs • Must be able to stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance • Reach overhead and below the knees, including bending, twisting, pulling, and stooping LevelManagement Position TypeFull Time Education LevelNot Specified Job ShiftAny Job CategoriesRestaurant - Food Service Job Type: Full-time Pay: $58,000.00 per year Work Location: In person