Sous Chef

Columbus Hospitality Management • Sanibel, FL

321d

About The Position

The Sous Chef is responsible to assist the Executive Chef/Executive Sous Chef for overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Directs and maintains high sanitation controls that exceed food handling and storage. Monitors all resort safety controls and assures compliance with all OSHA standards and requirements.

Requirements

• Friendly guest service personality and positive attitude exhibited at all times.
• Knowledge of advanced cooking techniques with 5 years of progressive culinary experience in a high volume restaurant setting.
• Previous exposure to hot and cold food preparation as well as some Garde Manger & Pastry experience.
• Demonstrates creative ability.
• 5 years' experience and a willingness to teach & develop a motivated staff.
• Manager Serve safe certification.
• Excellent communication skills.
• Exhibits positive attitude toward guests and team members.
• Demonstrates proactive leadership qualities.
• Professional conduct and appearance.
• Strong organizational and time management abilities.
• Ability to work independently, meet deadlines and handle multiple duties.
• Ability to work safely and in accordance with the Resorts' Safety Guidelines.
• Ability to work in an unsupervised capacity and self-direct and motivate.
• Ability to lift and carry 50 lbs.

Responsibilities

• Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation; produce food consistently high quality, taste and presentation.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Performs all functions and jobs within the Sundial Kitchen as needed with the ability and knowledge to create advanced soups, sauces, specials and assist with menu development.
• Oversees the food production lines and expedites as needed.
• Ensure that all culinary operations manuals are maintained and updated.
• Ensure that all food products received from our vendors are of the quality as ordered and that they are stored and rotated correctly.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• Coach and counsel team members in a timely manner and in accordance with CHM policy.
• Assist with creative menu planning and correct food preparation for each outlet including banquets.
• Ensures completion of all prep and menu items in accordance with recipes and special requests.
• Creates daily specials and meets with the wait staff and cooks to conduct tasting/training for up sell opportunities.
• Communicates between shifts and ensures adequate prep for the next shift.
• Orders supplies and conducts inventories of kitchen items.
• Assists with sushi and hibachi chefs with ordering all products for the operation.
• Cross trains in both sushi and hibachi presentations and preparations to assist when needed.
• Organizes ingredients, recipes and/or supplies to ensure consistency and an organized and efficient production of all menu items.
• Exhibits flexibility and emotional control when dealing with last minute changes and special requests.
• Works closely and maintains a positive working relationship with all Sundial Restaurant staff, kitchen and stewarding team members.

Benefits

• PTO
• Medical
• Dental
• Vision
• Life insurance
• Tuition Reimbursement
• 401k with company match
• Dining and travel discounts
• Paid tolls for Sanibel & Cape Coral

What This Job Offers

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