QR Code Link to This Post
Sous Chef Job Description:
The Sous Chef is a salaried position that assists the Executive Chef with planning, directing and evaluating the purchasing, production, presentation and pricing of food for member meal service and catering.
He/She ensures that the standards of customer service, safety, quality and performance are maintained as directed by the Executive Chef.
Responsibilities include but are not limited to the following:
Assist the Executive Chef in the direction and oversight of all culinary operations. This includes the preparation and production of all meals, food quality and presentation, compliance with all safety and sanitation standards, staff productivity and performance as well as the implementation of club policies with regards to cost control procedures to help ensure profitability.
Help create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with Executive Chef. Assist in monitoring food production, ordering, quality and consistency on a daily basis.
Ensure compliance with federal, state, local and club health, safety and sanitation standards are attained. Assist in monitoring and developing staff performance to include supervision, assisting with evaluations, training and scheduling.
Qualifications 3-5 years previous Sous Chef experience
In depth cooking skills and knowledge of all kitchen operations
Possess strong leadership, communication, organizational and relationship skills,
Proficient in general computer knowledge A true desire to exceed guest expectations in a fast paced environment
Capable of producing a consistent product in a timely manner
Knowledge and experience in sauces, meat and fish cutting, desserts, soups
To Apply to this job Please go to website address given in Source below