Sous Chef

Inns of Aurora • Aurora, NY

5d

About The Position

Reporting to the Chef de Cuisine, the Sous Chef assists with overseeing day-to-day kitchen operations and staff to ensure high-quality cuisine and enforce health standards. The role is responsible for kitchen operations when the Chef de Cuisine is absent and for supporting food preparation, catering, menu development, inventory, staff supervision and training, sanitation, safety, and facility cleanliness. The Sous Chef helps ensure kitchen operations comply with state and federal food and safety laws.

Requirements

• Previous culinary and management or supervisory experience.
• Strong leadership qualities to assist in managing and motivating staff.
• Creativity and innovative qualities to inspire new ideas, recipes, and general practices.
• Passion for the food industry.
• Excellent palate for tasting, creating, and implementing quality foods.
• Excellent culinary techniques.
• Ability to multitask effectively in fast-paced working conditions.
• Ability to maintain neat, professional, and clean appearance and practices.
• Proficiency in Microsoft Office programs and general computer literacy.
• Professional demeanor and strong interpersonal skills.
• Specialized organizational, written, and verbal communication skills.
• Flexibility with hourly schedules, including availability on weekends, holidays, and evenings.

Nice To Haves

• Degree from a culinary institute.
• Personal flair and desire for cuisine experimentation.
• Knowledge and understanding of workplace safety procedures.

Responsibilities

• Responsible for kitchen operations in the absence of the Chef de Cuisine.
• Plan and direct cooking processes and food preparation in the kitchen.
• Apply quality control standards to ensure food items are high quality and correctly portioned.
• Prepare and execute all catering events.
• Assist the Chef de Cuisine with menu creation.
• Oversee and expedite preparation of all food items.
• Assist the Chef de Cuisine with monthly food inventory.
• Monitor kitchen equipment issues and communicate them to the Operations Manager.
• Supervise, oversee, and assist in managing kitchen staff according to standards set by the Chef de Cuisine and Operations Manager.
• Assist with staff training to build job competence and awareness of food-service policies and procedures.
• Use progressive discipline effectively in staff management.
• Develop, train, implement, and maintain food sanitation practices and safety protocols.
• Create strong, team-oriented relationships with and between staff members.
• Maintain a strong presence in the kitchen and facility.
• Ensure kitchen areas are clean before, during, and after meal periods.
• Coordinate opening and closing procedures.
• Ensure the kitchen and staff operate in accordance with state and federal food and safety laws.

Benefits

• Full-time employees working an average of 30 hours per week or more are offered competitive medical and dental benefits and generous paid time off packages.
• Full-time and part-time employees are eligible to participate in the company's 401K program and supplementary benefits.
• All employees receive a highly competitive employee discount at the company's lodging and dining properties.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed