Sous Chef

Looking for a current Sous Chef or Lead Chef ready for more responsibility.

Must have Banquet and Line cooking experience.

Multiple outlet experience a plus.

In state candidates only need apply.

Relocation not reimbursed.

Position is year round permanent but willing to discuss a seasonal possibility.

• Identifies current and future customer food preferences by establishing personal contact and rapport with potential and actual customers and other persons in a position to understand food requirements.
• Plans menus by studying market conditions, popularity of dishes, recency of menu; utilizing food surpluses and leftovers.
• Prices meals by analyzing recipes; determining food, labor, and overhead costs.
• Purchases foodstuffs and kitchen supplies by identifying and qualifying suppliers; negotiating prices; estimating food consumption; placing and expediting orders.
• Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments.
• Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes.
• Controls costs by using readily available and seasonal ingredients; identifying and qualifying suppliers; setting standards for quality and quantity.
• Completes kitchen operational requirements by scheduling and assigning employees following up on work results.
• Maintains kitchen staff by recruiting, selecting, orienting, and training employees.
• Maintains kitchen staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.
• Maintains a clean and safe environment by implementing federal, state, and local sanitation requirements; instructing others in the use of kitchen utensils and operation of equipment.
• Contributes to team effort by accomplishing related results as needed.

• Designs the organization for optimal customer service.  Promotes excellence by providing superior service to each customer.
• Promotes team spirit and works collaboratively to achieve team goals.
• Experience confronting performance issues as well as giving rewards and recognition.  Can deliver difficult feedback to the most resistant and defensive employees by constructively focusing on improvement.
• Develops detailed, realistic, and comprehensive plans that support organizational objectives.  Effectively allocates resources and time across groups or departments.
• Dedicated to exceeding quality standards and providing products and services of the highest caliber.
• Excellent multi-tasking skills.  Prioritizes and performs a variety of concurrent tasks with minimal direction.
• Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations—Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs.
• Thorough understanding of sanitation-related issues. Takes all precautions and preventative measures necessary to ensure a clean food preparation environment.
• Develops and refines competitive pricing structures.
• Ability to develop rapport with client management and maintain strong working relationships. 
• AA or equivalent experience.

Physical Requirements:

• Lift up to 50 lbs., sit and/or stand for long periods