The Flamingo Grill Sous Chef
About The Position
The Sous Chef supports the department chef in the day-to-day operation of the kitchen. The role assists with training, assigning duties to, and supervising kitchen staff during food preparation, cooking, and garnishing. It also helps ensure food products are received, stored at appropriate temperatures, and rotated in compliance with Health Department regulations, while following cost and quality control procedures. The position contributes to menu planning and culinary staff scheduling to maintain adequate coverage and control payroll costs. The role requires thorough knowledge of hot and cold food preparation, accepted sanitation standards and health codes, and kitchen equipment. The Sous Chef may also supervise cleaning of walk-in and reach-in boxes, maintain vacation schedules, report equipment requiring repair, and perform other requested duties, including supporting VIP parties and staff meetings. The position has regular contact with guests and members and reports to the chef in charge of the department.
Requirements
- High school diploma required.
- Three to five years of cooking experience required.
- Knowledge of hot and cold food preparation.
- Working knowledge of accepted sanitation standards and health codes.
- Skill in using slicers, mixers, grinders, food processors, and other kitchen equipment.
- Basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
- Ability to read, write, and understand English to complete requisitions, read recipes, and communicate with employees and managers.
- Manual dexterity to use kitchen equipment, including knives, spoons, spatulas, tongs, and slicers.
- Ability to perform duties in confined spaces and within extreme temperature ranges.
- Ability to lift up to 50 pounds, with frequent lifting and carrying of objects weighing up to 25 pounds; the role also requires significant walking or standing, reaching, handling, feeling, talking, hearing, and seeing.
- Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
Nice To Haves
- Culinary or apprenticeship program.
- Prior hotel and restaurant cooking experience.
Responsibilities
- Assist with training, assigning duties to, and supervising kitchen staff during food preparation, cooking, and garnishing.
- Ensure proper receiving, storage (including temperature-setting), and rotation of food products in compliance with Health Department regulations.
- Adhere to cost and quality control procedures.
- Assist with menu planning activities.
- Assist with scheduling culinary staff to maintain proper coverage while keeping payroll costs in line.
- Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
- Maintain the vacation schedule for proper staffing.
- Report equipment in need of repair to the chef and engineering for service.
- Perform other duties as requested, such as VIP parties and staff meetings.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
