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PURPOSE AND OBJECTIVES OF POSITION
The Sous Chef is directly responsible for the daily supervision, management and direction of the outlet kitchens including Grana, The Fed, and Private Kitchen. The position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Chef to maintain profit goals. A thorough knowledge of food handling and preparation techniques is essential. The Sous Chef is required to have a hands-on approach to assist in training of all culinary team members, in the importance of consistency in both production and presentation. Direct responsibilities include but are not limited to; opening and/or closing duties, daily supervision of the food production and quality, schedule, and staffing, management of the variable kitchen operating costs including food and labor, culinary event staffing and inventory management, product ordering, sanitation and safety.
ESSENTIAL DUTIES AND RESPONSIBILITIES
JOB KNOWLEDGE, SKILL AND ABILITY
General knowledge of menu development, costing, and BEO distribution. Advanced knowledge of culinary technique and application. Personable and able to convey messages clearly and concisely. Ability to adapt to changing demands as related to a food and beverage operation.
Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.
EDUCATION AND/OR EXPERIENCE
Degree in Culinary Arts preferred, 2 to 4 years’ experience in a 4-5 star hotel or independent restaurant in a kitchen management role.
CERTIFICATES, LICENSES, REGISTRATIONS
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Hotel Discounts