Sous Chef

LM SERVICES CORPORATION•St. Louis, MO

40d•Onsite

About The Position

Train, supervise and work with all cooks and kitchen staff in order to prepare, cook and present food according to property standard recipes to create quality food products. This role involves assigning duties, ensuring the quality of food items, participating in food preparation, processing requisitions, assisting with staff selection and training, and enforcing safety and cleanliness procedures. The Sous Chef also plays a role in cost control, scheduling, and maintaining ingredient supply levels.

Requirements

Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Knowledge of menu development, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift, push and/or carry, or otherwise move goods weighing a maximum of 150 lbs. On a regular basis.
Ability to stand, walk, and/or sit continuously perform essential functions for extended periods of time.
Ability to perform duties within extreme temperature ranges.
Ability to establish and maintain effective working relationships with associates, customers, and patrons.
Ability to read, listen and communicate effectively in English, both verbally and in writing.
Ability to positively communicate and instruct associates, offering assistance in areas where they lack knowledge, skills or experience.
Ability to effectively use senses: sight, hearing, smell, etc. to detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
Any combination of education and experience equivalent to graduation from high school and from an apprenticeship program and/or advanced training program for culinary professional recognized by the industry and trade, or any other combination of education, training or experience that provides the required knowledge skills and abilities.
ServeSafe or other sanitation license required.
Prior industrial culinary leadership experience required.

Nice To Haves

Hotel culinary experience strongly preferred.

Responsibilities

Assigns, in detail, specific duties to all associates under supervision for efficient operation of the kitchen.
Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
Ensures that all prepared food items meet or exceed our standards for quality in presentation, taste, and portion size.
Participates in the preparation and production of banquet, restaurant, room service, associate cafeteria or other food items.
Processes requisitions for supplies.
Assists with the selection, training and supervision of the kitchen staff.
Ensures proper receiving, storage (including proper temperature sitting) and rotation of food products so as to comply with Health Department regulations.
Audits food storage areas to ensure cleanliness and organization.
Enforces safety and cleanliness procedures throughout the kitchen.
Supervises or conducts daily cleaning of walk-in and reach-in refrigeration units.
Adheres to control procedures for cost control and quality.
Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Attends all property meetings as necessary.
Maintains appropriate supply of ingredients and goods to forecasted business levels, works closely with Purchasing Director to ensure delivery dates coordinate with needs.
Monitors outlets during peak periods to oversee production flow and presentation.
Reports any equipment in need of repair to Engineering for service.
Performs other duties as requested, such as V.I.P. parties, assisting in other departments, etc.