Sous Chef

Linx Asset Management • Salem, VA

8d

About The Position

Job Summary: Responsible to inventory and order food and supplies, schedule, supervise and participate in the activities of cooks and other kitchen personnel to provide an exceptional dining experience to the members and guests. Essential Duties and Responsibilities: Directly supervises all kitchen personnel with responsibility for instruction in proper food preparation, evaluating job performance, praises team and initiates performance improvement plans when needed Conducts daily production meetings with staff. Assist Executive Chef in the development of recipes and menus for a la carte and banquet operations Oversees special catering events and may also offer culinary instruction and/or demonstrates culinary techniques Weigh, measure, and mix ingredients using various kitchen utensils and equipment and mix ingredients, season and cook food according to recipes or personal judgment Inspect supplies, equipment, and work areas to ensure conformance to health standards Estimate amounts and costs and requisition supplies and equipment. Works closely with Executive Chef to maintain/improve standards of food served to the members and guests Manages food cost through staff supervision and control of meal production, food waste, utilization of leftovers and portion control Assists cooks to organize their daily preparation schedule Taste tests foods for proper production quality Coordinates purchasing with Executive Chef, maintains knowledge of inventory practices/organization Communicates recipe changes to staff - follow through with recipe procedures Conducts training for culinary team members to ensure Club’s standards are met Follows HACCP plan and Food Safety policies and procedures Utilizes computer programs to complete daily reports and communications Performs other duties as assigned Additional Responsibilities: Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the Dept. of Health. Monitors work areas and sanitation practices to ensure that standards and guidelines are met Maintain kitchen equipment by following appropriate operating guidelines, troubleshoot breakdowns and perform preventative maintenance Collaborates with other members of the department to plan innovative and seasonal menus and recipes

Requirements

• 3-5 years of chef experience; culinary degree preferred
• Must maintain a professional, neat and clean appearance and exhibit a positive attitude.
• Position has regular and direct contact with members and guests, requiring the employee to display an engaging personality, enthusiasm and energy throughout their shift.
• Must have supervisory, coaching and staff development skills
• Must have strong communication and interpersonal skills
• Must be well organized and detail-oriented
• Must have strong work ethic
• Must be dependable; regular attendance is required of this position as well as potential weekend and holiday hours.
• Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines
• ServSafe Certified

Responsibilities

• Inventory and order food and supplies
• Schedule, supervise and participate in the activities of cooks and other kitchen personnel
• Supervise kitchen personnel with responsibility for instruction in proper food preparation
• Evaluate job performance
• Conduct daily production meetings with staff
• Assist Executive Chef in the development of recipes and menus for a la carte and banquet operations
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• Weigh, measure, and mix ingredients using various kitchen utensils and equipment
• Mix ingredients, season and cook food according to recipes or personal judgment
• Inspect supplies, equipment, and work areas to ensure conformance to health standards
• Estimate amounts and costs and requisition supplies and equipment
• Work closely with Executive Chef to maintain/improve standards of food served to the members and guests
• Manage food cost through staff supervision and control of meal production, food waste, utilization of leftovers and portion control
• Assist cooks to organize their daily preparation schedule
• Taste tests foods for proper production quality
• Coordinate purchasing with Executive Chef, maintains knowledge of inventory practices/organization
• Communicate recipe changes to staff - follow through with recipe procedures
• Conduct training for culinary team members to ensure Club’s standards are met
• Follow HACCP plan and Food Safety policies and procedures
• Utilize computer programs to complete daily reports and communications
• Conduct training programs on cleanliness, proper hygiene, and food safety in accordance with the Dept. of Health
• Monitor work areas and sanitation practices to ensure that standards and guidelines are met
• Maintain kitchen equipment by following appropriate operating guidelines, troubleshoot breakdowns and perform preventative maintenance
• Collaborate with other members of the department to plan innovative and seasonal menus and recipes

What This Job Offers

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