Job Openings >> Sous Chef
Sous Chef
Summary
Title:Sous Chef
ID:L0067
Department:Kitchen
Job Type:Full-time
Location:The Lodge at Woodloch
Description

GENERAL PURPOSE OF JOB 
    
Supervise and coordinate all activities of the kitchen; to manage all line level kitchen staff, to ensure food quality and presentation, and maintain organization and cleanliness of a professional kitchen. This position will report directly to the Chef DeCuisine and Executive Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

  • Expect yearly average of at least 50 hours/week
    • Hour are driven by business needs – may exceed average during high occupancy periods
  • Assist with designing menus & recipes
  • Establish food cost goals & insure they are met in each operation
  • Develop & utilize recipes – insure staff are following correctly
  • Establish and update ingredient lists
  • Awareness of freshness & quality of dishes served
  • Conduct food tastings with vendors & seek input
  • Evaluate food presentations including plated & buffets
  • Ensure The Lodge strictly adheres to state & federal regulations for food handling, storage, preparation & other safety & sanitation codes. 
  • Set & maintain the standard for overall cleanliness. 
  • Maintain Serv-Safe Program & certifications for kitchen staff
  • Involved with upkeep & requisitioning of new equipment
  • Work closely with vendors – assist with placing orders & inventory
  • Help with setting budgets & benchmarking goals
  • Review monthly financial statements with General Manager & kitchen leadership
  • Help devise marketing strategies or themes/packages that widen brand awareness & generate business
  • Conduct cooking demonstrations for guests education/enjoyment and/or others to train
  • Food Displays and/or buffets’ appearance and functionality
  • Develop & maintain Food Allergy and Food Intolerances program.  Work closely with FOH team in this effort
  • Form strong relationships with FOH team realizing the kitchen and dining room must work as a team & rely on each other to be successful
  • Maximize productivity by observing how we currently operate & then making adjustments where necessary
  • Assist with recruiting & hiring process for a skilled culinary team
  • Help Executive Chef with training program & involved in the process
  • Mentor the culinary team – inspire; educate; guide; reprimand when necessary
  • Awareness of waste & determine how best to reduce
  • Knowledge of & concern with scheduling, labor costs & efficiencies
  • Conduct performance reviews with Executive Chef for kitchen staff, stewards, dishwashing staff & their areas within the scope of responsibility
  • Stewards, dishwashing staff & their areas within scope of responsibility
  • Work closely with Executive Chef, Chef de Cuisine, Gardening Team & Blackmore Farm Team to ensure we are utilizing the harvested produce to the best of our ability. 
  • Communicate as needed with the farm to assist with ordering from our other “traditional” vendors

Management Style Required

  • Able to spot problems & resolve them quickly & efficiently
  • Level-headed approach
  • Conflict Resolution – able to identify problems & resolve them quickly & effectively
  • Able to teach, mentor & delegate
  • Possess a high level of time management skills
  • Have a passion for food
  • Flexible schedule & able to work when needed – lead by example
  • Creativity for menu development, operational challenges, employee development, etc.
  • Able to motivate others – able to increase morale
  • Be involved operationally when & where needed i.e. working the line / helping prep / setting up a buffet

Qualification Requirements:

The position requires several years of professional experience with a proven track record of success.  The Sous Chef needs to possess distinguished culinary skills and be able to apply his/her skills to best meet our guests’ needs.

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