Senior Sous Chef

Westminster-Canterbury of the Blue Ridge•Charlottesville, VA

2d•Onsite

About The Position

The Senior Sous Chef will assist the Executive Chef in coordinating and participating in the activities of cooks and other kitchen personnel engaged in preparing and cooking foods. This includes supporting the Executive Chef who will train and manage kitchen personnel and supervise/coordinate related culinary activities; estimate food consumption and requisition food purchase; select and develop recipes; standardize recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Senior Sous Chef will also be involved in overseeing special catering events. The position requires the ability to manage in a diverse environment with focus on client and customer services are essential to success in this role. The starting annual salary range for this position is $59,673 to $86,526. Pay rates are determined based on years of relevant experience.

Requirements

Minimum of Associates Culinary degree or equivalent work experience of four years in a hospitality/culinary related environment required.
Minimum of two years kitchen supervisory experience
ServSafe certified (food handlers or managers course)

Nice To Haves

A bachelor’s degree in food services technology/management/culinary or related field is preferred

Responsibilities

Cooks and otherwise prepares foods according to recipes.
Responsible for quality and consistency of product taste and presentation.
Ensures all deadlines are met in food production based on production orders.
Cleans work areas, equipment and utensils.
Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Serves customers in an efficient and friendly manner.
Resolves customer concerns.
Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements.
Assumes responsibility for kitchen in absence of Executive Chef.
Lead department staff meetings.
Responsible for participating in decisions related to the management of the Department regarding personnel actions and performance reviews, acquisitions and utilization of resources, procedures, and control systems.