Sous Chef | Pine Barn Inn

Shaner Hotels•Danville, PA

24d

About The Position

The Sous Chef supports food production and kitchen operations at Pine Barn Inn. The role plans, prepares, sets up, and provides quality service for menu items and specials in designated outlets, following standards and plating specifications. The Sous Chef directs, trains, and monitors kitchen staff; maintains clean, organized, and sanitary work areas and equipment; and establishes and trains employees on operational standards and safe working procedures. The position also involves hiring, training, assigning and directing work, evaluating performance, rewarding and disciplining employees, addressing complaints, resolving problems, and handling guest complaints to ensure guest satisfaction. The Sous Chef must comply with state sanitation and health regulations and hotel requirements, use equipment safely and as intended, and perform other duties as assigned. A flexible schedule that includes weekends, holidays, and varied shifts is required.

Requirements

At least three years of experience as a line cook.
Ability to communicate satisfactorily with guests, management, and co-workers so they understand.
High school graduate or equivalent.
Safe food handling certificate.
Ability to read and interpret documents such as B.E.O.'s, safety rules, and procedure manuals.

Nice To Haves

Prior supervisory experience preferred.
Certification of culinary training preferred.
Bilingual English/Spanish is a plus.

Responsibilities

Plan, prepare, set up, and provide quality service for menu items and specials in designated outlets according to standards and plating specifications.
Direct, train, and monitor the performance of kitchen staff.
Maintain the organization, cleanliness, and sanitation of work areas and equipment.
Establish, maintain, and train staff on departmental operating standards, procedures, and safe working conditions.
Hire and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints; and resolve problems.
Handle guest complaints to ensure guest satisfaction.
Maintain knowledge of the correct maintenance and use of equipment, and use tools and equipment properly, safely, and only as intended.
Follow state sanitation and health regulations and hotel requirements.
Work a flexible schedule, including weekends, holidays, and varied shifts.
Perform other duties as assigned.