Key Responsibilities

Sous Chefs are responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality.  Duties and tasks include:

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Determine how food should be presented and create decorative food displays.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Coordinate planning, budgeting, or purchasing for all the food operations within the venue.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Record production or operational data on specified forms.
• Arrange for equipment purchases or repairs.
• Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of customers.
• Demonstrate new cooking techniques or equipment to staff.
• Meet with clients to discuss menus for special occasions, such as weddings, parties, or banquets.
• Meet with sales representatives to negotiate prices or order supplies.

Desired Skills & Experience

• A minimum of three years’ experience working in a premium fine dining restaurant
• Desire and dedication to offer impeccable dining service
• Organization and multi-tasking skills
• Strong attention to detail
• Enthusiastic and outgoing demeanor
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Ability to work as a team player
• Stamina to stand for long periods of time, including walking up and down stairs
• Physical ability to lift trays of food, glasses and other objects that might be a part of daily duties.

Employment Transparency

It is the policy of Creative Culinary Management Company (“CCMC”) to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, ethnicity, gender, age, religion, creed, national origin, sexual orientation, gender identity, marital status, citizenship, genetic information, veteran status, disability, or any other basis prohibited by applicable federal, state, or local law. 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. 

The employer will make reasonable accommodations in compliance with the American with Disabilities Act of 1990. The job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and other job functions are subject to modification. Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions.