Sous Chef

Kent State University Hotel•Kent, OH

3d•Onsite

About The Position

The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods.

Requirements

Must have strong Culinary/cooking skills - skilled in different styles of cooking
Food cost analysis, i.e., knowledge of food ordering, inventories, labor control
Thorough knowledge and understanding of kitchen equipment use and operation
Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience
Financial understanding in food costs and minimizing waste in the kitchen
Minimum 2 years’ of high volume kitchen management
Catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred
Previous experience with employee coaching and counselling as well as documentation
Experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control.

Nice To Haves

Culinary degree desirable or equivalent combination of education and work
Serve Safe Certification and Allergy Awareness Training strongly preferred

Responsibilities

Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors.
Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards.
Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times.
Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sautéing, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste.
Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime.
Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures.
Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance.
Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures.
Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations.