Sous Chef

Culinesse LLC•Charlotte, NC

22d•Onsite

About The Position

The Sous Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Requirements

A high school diploma or equivalent with 6 years related work experience.
A 2-year Culinary Degree or 4-year Hospitality degree with Four (4) or more years of related work experience.
Must comply with any dress code requirements.
Must have working knowledge of Microsoft Office and Google Docs.
Advanced knife skills required.

Responsibilities

Lead culinarian in the absence of the Executive Chef.
Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment.
Assure smooth kitchen operation by coordinating with related food and beverage departments.
Maintain accurate records of all food ingredients used.
Support the Executive Chef in creating new menus and see to their proper development and implementation.
Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs.
Direct supervision of day-to-day operation of all kitchen functions in the absence of the Executive Chef.
Ensure preparation, plating and presentation standards are maintained.
Support the Executive Chef in orienting employees to the department and providing training on job responsibilities.
Support with and attend daily shift meetings and weekly in-service meetings.
Support in providing all recipes for production sheets.
Support with providing kitchen staff with daily production sheets that have recipes attached.
Review BEO’s weekly and assign prep and other duties on the production sheets.
Prioritize and assign work, and conduct performance reviews.
Recommend and implement procedural or production changes.
Prepare food and serve customers.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
Reports all accidents and injuries in a timely manner.
Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
Support with selecting recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
Support with entering Menu Cycles, Special Menus, Recipes, and Production information into MealSuite or other production programs in use.
Support with teaching and training all staff members production system and production program as needed for their respective role.
Uses production software to enter pre-and post-production data.
Support with weekly inventory and enter inventory into the production.
Perform other duties and responsibilities as assigned by the Executive Chef or GM.