ICONA Avalon - Sous Chef

ICONA RESORTS 1•Avalon, NJ

1d•Onsite

About The Position

The Restaurant Sous Chef is responsible for planning and directing food preparation in the kitchen under the direction of the Executive Chef. This role involves ensuring a sanitized and clean kitchen environment, purchasing food and supplies, monitoring inventory, and training kitchen personnel. The Sous Chef will stay current on restaurant industry trends, identify new culinary techniques and presentations, and assist with food prep and recipe creation. Key responsibilities include effectively planning and executing daily food service with high quality and presentation for all dining outlets, banquets, and events, while producing a consistent food cost related to the departmental budget. The position also assists in scheduling team members, managing multiple tasks under pressure, and maintaining a well-organized work environment. Adherence to clear performance expectations with the Executive Chef and Director of Food & Beverage, attending company culture meetings, and maintaining a neat and clean uniform with proper personal hygiene are also essential. The role requires treating all guests to ensure their complete satisfaction and striving to exceed expectations.

Requirements

BS in Culinary Arts.
2-3 years in Sous Chef positions (preferably restaurant experience, including full service, casual or fine dining).
Automated food inventory management system experience, Market Ma preferred.
Aloha POS and Hot Schedules software experience preferred.
Compliant with state Alcoholic Beverage Control regulations.

Nice To Haves

Market Ma experience
Aloha POS and Hot Schedules software experience

Responsibilities

Plan and direct food preparation in the kitchen under the direction of the Executive Chef.
Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
Purchase food and supplies from vendors approved by the company.
Monitor inventory.
Train and supervise kitchen personnel.
Stay current on restaurant industry trends.
Identify new culinary techniques and presentations.
Assist kitchen staff with food prep and recipe creation.
Effectively review, plan, and execute daily food service with the highest level of food quality and presentation for all dining outlets, banquets, and events.
Produce a consistent food cost as related to departmental budget.
Assist in scheduling team members to ensure adequate and consistent levels of service.
Work well under pressure and handle multiple tasks at once, delegate responsibilities, and manage projects.
Maintain concentration and a well-organized work environment, and think clearly.
Adhere to clear performance expectations with the Executive Chef and Director of Food & Beverage.
Attend company culture meetings.
Report to work in a neat and clean uniform with well-groomed hair and personal hygiene.
Treat all guests in a manner to ensure their complete satisfaction and strive to exceed guests’ expectations.
Perform other duties as directed.
Attend weekly Aloha Culture Meeting.