Banquet Sous Chef

Homma Talent • Bluffton, SC

4d

About The Position

The Sous Chef is responsible for the daily operations of the kitchen and is first -in -command on a day -to -day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Chef de Cuisine.

Requirements

• A 4 -year college degree in Culinary/Hospitality related degree
• Previous experience in hospitality or club operations preferred
• Ability to communicate in verbal and written form accurately and effectively with guests and Associates
• Experience implementing new food concepts and menus
• Experience with creating schedules, labor costing, payroll administration, and Associate performance management required
• Ability to handle multiple tasks and work well in an environment with time constraints

Responsibilities

• Scheduling kitchen staff and ensuring schedules are posted in a timely manner
• Consistently tracking kitchen inventory, preparing, and ordering all items for the restaurant and bar menus
• Recruiting staff and monitoring their performance
• Assisting in maintaining the overall food and labor cost
• Ensuring the opening and closing procedures for kitchen staff are completed
• Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
• Ensuring that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times
• Maintaining food quality and ensuring guest satisfaction
• Assisting in developing control procedures and enforcing them
• Working closely with the Executive Chef and Chef de Cuisine on menu development and recipe standardization
• Taking responsibility for shift during absence of the Chef de Cuisine
• Monitoring equipment maintenance and condition
• Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required
• Knowing all state/local health codes and ordinances and ensuring that kitchen is complying
• Memorizing food recipes and food preparation instructions
• Remaining aware of culinary trends and always seeking to improve
• Works closely with the FOH team on menu training

Benefits

• TN Visa provided
• Flight from home city to USA
• 3 months Housing and transportation provided
• 15 vacation days during the first year
• PTO of 5 days after 1 year
• Insurance plans

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level