Rose Tavern Sous Chef (Full-Time)

The Lake House on Canandaigua • Canandaigua, NY

3d • $60,000 - $65,000 • Onsite

About The Position

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Chef de Cuisine to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Chef de Cuisine and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. In this position, the Sous Chef will be responsible for all kitchen operations, including food preparation and production; including oversight and direction of all line cooks and stewards. The Sous Chef will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. In communication with the Chef de Cuisine and Executive Chef, the Sous Chef will effectively execute the goals for the kitchen department and overall vision for the restaurant.

Requirements

• Three to five years of experience preferred, with the desire to grow.
• Excellent communication, time management, organization, and customer service skills.
• Desire to learn and have an interest in NYS beverage and agricultural products.
• Ability to work independently, as part of a team, and flexibility to perform shift work in addition to being able to multitask.

Nice To Haves

• Degree in culinary arts preferred.

Responsibilities

• Attend daily line up meeting with FOH and BOH team to discuss menu, guest information, service issues, etc.
• Attend F&B Meeting every Thursday with notes to improve systems.
• Maintain all refrigeration and dry storage organization and cleanliness to restaurant standard.
• Ensure all produce in reach-ins have proper labeling and freshness.
• Conduct daily audit of fridges to ensure items are fresh and being used accordingly.
• Making it a top priority to notice problems in the matter and thinking creatively to find solutions
• Ensure recipes pertaining to all menu items are documented in a standardized format and organized
• Recipes and yields must be documented within 1 week of dish implementation to menu.
• Ensure nightly temperature logs are complete and ensure fridges are maintaining proper temperature
• Ensure proper sanitation and personal hygiene are maintained
• Ensure monthly check ins are being adhered to.
• Responsible for placing daily orders and inputting them into drive and posting on cork board in kitchen.
• Including but not limited to: proteins, specialty items (caviar, truffles, Asian products, etc.)
• Oversee daily coding of invoices and that numbers are being put into declining budget.
• All menu items must be costed either before or within 1 week of implementation onto menu.
• In addition to the team the individual will play a part in keeping the inventory throughout the month.
• Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly.
• Conduct monthly inventory on the 31st of each month and submit all information to accounting and company controller within two days.
• Working with team to ensure that daily inventory logs are filled out and posted.
• Closing log is completed and items are inspected thoroughly.
• Oversee daily/weekly deep cleaning schedule.
• Ensure building is left clean and orderly on a nightly basis.
• Ensure all trash, compost, and recycling is brought out nightly.
• Responsible for arming the building nightly.
• Filling in the absence of kitchen staff in the event of call out/ no show.
• Daily inventory and of all food products for ordering par levels.
• Daily line checks for food quality and consistency.
• Assisting in food preparation for daily meal service.
• Cross utilize in other kitchen functions, such as banquets, Sand Bar, In Room Dining.
• End of Shift (EOS) reports daily for each service period.
• Monitors and maintains quality and cleanliness of employee cafeteria and meal areas

Benefits

• Paid Time Off during your first full calendar year for Full Time employees!
• Medical, Dental and Vision Benefits for Full Time employees!
• 401k with up to 4% Employer Match!
• Membership Discounts to the Sands Family YMCA
• FREE Lunch and/or Dinner during your shift!
• Robust and formalized training program to get you doing what you love as soon as possible!
• Rooms, Food & Bev, and Spa Discounts at The Lake House!
• Many Employee Discounts at The Lake House and through LifeMart!
• Company sponsored Community Service and Wellness Events!

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree