SOUS CHEF-BUFFET
About The Position
Essential Functions: Responsibilities – Possesses complete knowledge of all procedures related to the job. Coordinates training of all team members in the proper performance of all job duties. Ensures that all guests are treated in a prompt, professional and courteous manner. Is responsible for the direct supervision of all kitchen team members during an assigned shift. Ensures that all cooks perform their duties as required and in accordance with established company guidelines. Orders and prepares proper levels of food and ensures that all items are properly rotated. Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required. Assigns duties to cooks as necessary. Assists the Executive Chef with the overall supervision and administration of the department, making personnel recommendations as requested. Ensures that temperatures of all products and storage areas are checked as required. Performs any other duties as specified or assigned by the Executive chef, Director or any member of the Executive Management
Requirements
- Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.
- Possesses ability to work under pressure.
- Must have successfully completed and maintain certification in “Serv-Safe”(Food Sanitation Management) within 120 days of employment
- Extensive knowledge of the preparation of all food items.
- Must attend and pass Care (Controlling Alcohol Risks Effectively).
- Must purchase and maintain tools necessary for the job.
- Must be able to use a computer to enter requisitions.
- Must be able to understand and communicate Material Data Safety Sheets to all team members.
Responsibilities
- Possesses complete knowledge of all procedures related to the job.
- Coordinates training of all team members in the proper performance of all job duties.
- Ensures that all guests are treated in a prompt, professional and courteous manner.
- Is responsible for the direct supervision of all kitchen team members during an assigned shift.
- Ensures that all cooks perform their duties as required and in accordance with established company guidelines.
- Orders and prepares proper levels of food and ensures that all items are properly rotated.
- Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required.
- Assigns duties to cooks as necessary.
- Assists the Executive Chef with the overall supervision and administration of the department, making personnel recommendations as requested.
- Ensures that temperatures of all products and storage areas are checked as required.
- Performs any other duties as specified or assigned by the Executive chef, Director or any member of the Executive Management
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What This Job Offers
Education Level
No Education Listed
