Sous Chef (FT Year Round)

Crystal Mountain•Thompsonville, MI

About The Position

The Sous Chef is responsible for supervision and training of kitchen staff, in addition to the production, quality assurance, and profitability of all menu items working in support with the chef. THIS IS A BONUS ELIGIBLE POSITION

Requirements

Previous supervisory experience preferred.
ServSafe Certification required.
Advanced knife skills with the ability to execute all knife cuts with advanced speed and efficiency are required.
Clear and concise verbal communication skills.
Able to read labels and directions.
Self-directed and able to maximize use of time and resources.
Ability to work under pressure and take initiative in a fast-paced environment
Dependable and meets goals.
Exemplifies professional conduct and adherence to company Core Values.
Culinary education or progressive culinary experience preferred.
GED or High School Equivalent required.
Any combination of education, training, and/or experience which demonstrates ability to perform the required duties.

Nice To Haves

Non-smoking candidates preferred.
Must have excellent attendance and conduct record for consideration.

Responsibilities

Assist with menu planning and maintaining a high level of quality and profitability in all Food & Beverage offerings. Shall include input into capturing and capitalizing on food service trends with Executive Sous Chef and Executive Chef.
Coordinate staffing levels and food preparation daily to ensure the timing and flow of food service meets the demand.
Train back of the house staff to clean kitchen equipment carefully and safely to prevent damage or injury.
Responsible for planning, assigning, and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.
Recruit & hire staff for back of the house positions.
Prepare preliminary weekly schedule for back of the house staff.
Monitor and edit staff hours and punches on a daily basis.
Document and report any disciplinary concerns with Kitchen Manager.
Assist in monitoring and controlling stock levels daily, weekly, monthly, ensuring there are no shortfalls and inventory loss prevention controls.
Recommend and implement preparation to reduce costs of goods sold and supervise all kitchen personnel to ensure correct methodologies are followed.
Maintain a clean and safe work area adhering to food safety and health standards.
Ensure food ingredients are stored in their designated area and rotated properly.
Create and execute daily features, including peak performance features, which must meet strict nutritional guidelines and incorporate local ingredients when possible.
Demonstrate proficiency at all stations, including a complete understanding and ability to grill or sauté meat to proper internal temperatures, to order and run the wheel, thereby setting the tone and flow of the kitchen dining service.
Possess an understanding of food allergies and sensitivities such as nut, gluten, seafood and milk.
Possess an understanding of the dangers of cross contamination.
Possess an understanding of requirements and restrictions of vegetarian, lacto ovo vegetarian, vegan and pescatarian diets.
Maintain an understanding of internal food temperature requirements and ranges for meats, seafood and poultry and the ability to cook foods to the proper internal temperature.
Other duties as assigned.