Sous Chef

Oakmont Gardens•Bradenton, FL

6d•$25

About The Position

The Sous Chef is responsible for the proper preparation of the planned menu in the absence of the Executive Chef and assists in the supervision of all kitchen employees. PRINCIPLE DUTIES: Essential Job Duties: 1. Clarifies and organizes all evening paperwork and posts next day’s production schedule. 2. Assists the kitchen staff in all aspects of daily assignments, as required. 3. Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed. 4. Assists in daily shift change walk-throughs of kitchen staff. 5. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned. 6. Responsible for the direction of the kitchen in the absence of the Executive Chef. 7. Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus. 8. Assists with food orders, production sheets and related material. 9. Assists the chef in executing all catered and special functions. Other Duties: 1. Assists in maintaining a high level of customer satisfaction for our residents and their guests. 2. Maintains appearance, cleanliness and service of facility at or above Health Department standards through routine, daily cleaning procedures. 3. Assists in maintaining daily, weekly and monthly statistical information as required. 4. Uses time, material and equipment properly to eliminate waste and unnecessary expense. 5. Maintains good working relations with employees; illustrates leadership to promote unity of effort, group pride, harmony and teamwork. 6. Attends in-service training and education sessions as assigned. 7. Performs specific work duties and responsibilities as assigned by supervisor.

Requirements

Ability to understand and follow instructions in English and communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions.
Two to three years experience in a hotel, restaurant, or club with fine dining preferred.
Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.
Must be able to stand or walk for up to 8 hours per day.
Must be able to bend, stoop, and stretch frequently throughout the day.
Moderate to heavy physical effort needed infrequently.
Manual dexterity for preparing food.
Ability to use standard industrial kitchen appliances required.
Must be able to lift up to 50 lbs. independently.
May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time.
May be exposed to industrial cleaning chemicals.
Must be able to see, hear, and communicate with others.

Nice To Haves

Culinary education and supervisory background desirable.
Health Care experience desirable.

Responsibilities

Clarifies and organizes all evening paperwork and posts next day’s production schedule.
Assists the kitchen staff in all aspects of daily assignments, as required.
Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.
Assists in daily shift change walk-throughs of kitchen staff.
Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned.
Responsible for the direction of the kitchen in the absence of the Executive Chef.
Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus.
Assists with food orders, production sheets and related material.
Assists the chef in executing all catered and special functions.
Assists in maintaining a high level of customer satisfaction for our residents and their guests.
Maintains appearance, cleanliness and service of facility at or above Health Department standards through routine, daily cleaning procedures.
Assists in maintaining daily, weekly and monthly statistical information as required.
Uses time, material and equipment properly to eliminate waste and unnecessary expense.
Maintains good working relations with employees; illustrates leadership to promote unity of effort, group pride, harmony and teamwork.
Attends in-service training and education sessions as assigned.
Performs specific work duties and responsibilities as assigned by supervisor.