Sous Chef - Primary Food Group

JO Restaurant Group•City of Albany, NY

4d•Onsite

About The Position

The Sous Chef is responsible for the preparation and execution of menu items, ensuring high-end food preparation standards, appropriate storage, heating, and cooling. This role requires professional interaction with guests and employees, maintaining station cleanliness, and overseeing the smooth operation of the kitchen. The Sous Chef will supervise the correct preparation of menu items according to the Executive Chef's direction and NYS Department Health Code, think clearly under pressure, and resolve problems with good judgment. Key functions include performing tasks with attention to detail, speed, and accuracy, following directions thoroughly, working cohesively with the team, and working with minimal supervision. This position also involves supervising prep cooks, line cooks, and utility staff, receiving and inspecting products and equipment, and communicating with the front of the house regarding various operational aspects. The Sous Chef will work side-by-side with the Executive Chef.

Requirements

Prior restaurant or banquet experience relevant to the type of restaurant hired for
Experienced in classic as well as with modern and advanced cooking techniques
Basic math, reading, and writing skills
Basic computer skills
Excellent verbal communication skills
Knowledge of workplace safety procedures
Ability to motivate employees to be proficient at their jobs
Strong leadership qualities
Ability to work well under pressure
Able to work at a fast pace while maintaining quality standards
Ability to lift 50 pounds unassisted
Work varying shifts, nights, weekends, and holidays

Responsibilities

Preparation and execution of menu items
Knowledge of high end food preparation, appropriate storage, heating and cooling
Interact with guests and employees in a professional/fast manner
Maintain specific side work and ensure the total cleanliness and smooth operation of each station and the kitchen as a whole
Supervision and execution of the correct preparation of menu items as per the Executive Chef's direction and NYS Department Health Code
Think clearly, remaining calm, and resolving problems using good judgment
Perform all job functions with attention to detail, speed, and accuracy
Follow directions thoroughly
Work cohesively with co-workers as part of a team
Work with minimal supervision
Supervise prep cooks, line cooks and utility staff
Receiving and inspection of products and equipment
Communication with front of the house regarding displays and set up, private events, food distribution, and timing
Work side by side with Executive Chef