Job Title: Sous Chef
Purpose: Plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency.
- Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
- Assist in the planning and development of recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
- Ensure that sanitation standards as set forth by Union League, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
- Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
- Comply with Category One and Category Two Work Rules and Standards of Conduct.
- Work harmoniously and professionally with co-workers and supervisors.
- Production of food items.
- Assist with set-up and cleaning of operational areas.
Knowledge and Skills:
Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
Experience: Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position.
Skills & Abilities: Requires a working knowledge of division operations as well as Union League cultural core standards, polices, and standard operating procedures. Working knowledge is generally learned on-the-job. Requires the ability to operate computer equipment and other food & beverage computer systems. Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing, and oral proficiency in the English language.