SC Executive Sous Chef
About The Position
ABOUT THE ROLE Sous Chefs serve as the second-in-command to the Executive Chef. You will be responsible for the day-to-day culinary operations in the kitchen. This includes planning menus, training new staff, and recording inventory. Essential Duties: Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces). Follow recipes, portion controls, and presentation specifications as set by the restaurant. Ability to work with commercial kitchen equipment and utilities. Ability to exert well-paced mobility for most of the day, including standing, walking, bending, and squatting. Specific Requirements of the Role: Supervise and coordinate activities related to food preparation, kitchen, and storage areas. Assist in creating and developing new menu options based on seasonal changes and guest demand. Train kitchen staff, establish work schedules, and assess employee performance. Inform front of house personnel of menu changes, specials, and shortages. Make sure kitchen operation procedures and hygiene complies with food safety standards and regulation. Document, investigate, escalate, and resolve employee or guest incidents. Manage the kitchen team in the executive chefs absence. Perform additional duties as assigned.
Requirements
- 2 years experience in restaurant or hotel food and beverage required.
- Working knowledge of Microsoft Office, including Excel and Outlook.
Responsibilities
- Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces).
- Follow recipes, portion controls, and presentation specifications as set by the restaurant.
- Ability to work with commercial kitchen equipment and utilities.
- Ability to exert well-paced mobility for most of the day, including standing, walking, bending, and squatting.
- Supervise and coordinate activities related to food preparation, kitchen, and storage areas.
- Assist in creating and developing new menu options based on seasonal changes and guest demand.
- Train kitchen staff, establish work schedules, and assess employee performance.
- Inform front of house personnel of menu changes, specials, and shortages.
- Make sure kitchen operation procedures and hygiene complies with food safety standards and regulation.
- Document, investigate, escalate, and resolve employee or guest incidents.
- Manage the kitchen team in the executive chefs absence.
- Perform additional duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
Number of Employees
1,001-5,000 employees
