SOUS CHEF

GATE HR•Ponte Vedra Beach, FL

29d

About The Position

The Sous Chef ensures kitchen food production meets the Executive Chef’s specifications for quality, presentation, sanitation, and cost control. The role oversees kitchen staff, production, food and labor costs, sanitation, safety, and kitchen operations. The Sous Chef works with the Executive Chef on menus, special preparations, cost-saving ideas, inventory, and staff scheduling, and may supervise food-related events in the Executive Chef’s absence. The position requires at least five years of cooking experience and two years of management experience in an upscale luxury hotel or restaurant, including experience in saucier, prep, banquet, pantry, and hot-line areas. A high school diploma or equivalent is required. The Sous Chef must be able to communicate effectively in English and have working knowledge of basic sauce groups, soup preparation, food products, cooking temperatures, banquet production, sanitation standards, and kitchen equipment and its safety features. The role requires working on one’s feet and moving at a quick pace for long hours, lifting and moving up to 50 pounds, and using cleaning chemicals as needed. The schedule must be flexible and include weekends, holidays, and split shifts.

Requirements

High school diploma or equivalent.
At least 5 years of cooking experience.
At least 2 years of management experience in an upscale luxury hotel or restaurant.
Experience in each of the following areas: saucier, prep, banquet, pantry, and hot line.
Ability to speak, read, write, and comprehend English well enough to communicate effectively with staff.
Working knowledge of the five basic sauce groups, soup preparations, food products, cooking temperatures, banquet production, Health Department sanitation standards, kitchen equipment, and associated safety features.
Ability to work on one’s feet and move at a quick pace for long hours.
Ability to lift and move 50 pounds.
Ability to use cleaning chemicals as needed.
Ability to work a flexible schedule that includes weekends, holidays, and split shifts.
Ability to obtain a Certified Professional Food Manager credential per N.A.I.
Knowledge of Material Safety Data Sheets and proper labeling issues.

Responsibilities

Consult daily with the Executive Chef about menus, special preparations, new ideas, menu items, daily specials, and ways to reduce costs.
Oversee kitchen staff to ensure production meets standards.
Train and work with staff daily to maintain high sanitation and safety standards.
Ensure staff are trained to use appropriate equipment and its safety features.
Share responsibility with the Executive Chef for food and labor costs.
Exercise portion control over food items served.
Work with line cooks on food rotation for daily specials and staff meals when the Executive Chef is unavailable.
Assist in any area or department as needed, including pantry and dishwashing.
Direct Utility staff to ensure required daily cleaning and additional cleaning when time allows.
Oversee Servers’ kitchen activities to ensure proper procedures and prompt pickup.
Inform Servers about menu and special-item information.
Ensure the security and proper use of kitchen equipment and food.
Close the kitchen, ensuring food storage areas are locked and work areas are clean.
In the Executive Chef’s absence, supervise food-related events through completion, breakdown, and cleanup, ensuring quality and cost consciousness.
Assist the Executive Chef with food inventory, daily maintenance, and inventory counts.
Assist with staff scheduling as necessary and help maintain low kitchen labor costs.
Order all produce.
Obtain a Certified Professional Food Manager credential per N.A.I.
Know Material Safety Data Sheets and proper labeling requirements.
Perform other jobs assigned by the Executive Chef that assist in delivering a quality product.
Arrive consistently on time and in a crisp, clean, well-maintained uniform.
Attend required training, safety courses, office meetings, and departmental meetings.
Report safety hazards, follow up to ensure they are corrected, and help provide a safe work environment.