Sous Chef | Pine Barn Inn

SHANER • Mahoning Township, PA

24d • Onsite

About The Position

The Sous Chef plans, prepares, sets up, and provides quality food production for menu items and specials in designated outlets, following standards and plating specifications. The role directs, trains, and monitors kitchen staff, and maintains the organization, cleanliness, and sanitation of work areas and equipment. The Sous Chef also upholds state sanitation and health regulations and hotel requirements; establishes, maintains, and trains staff on operational standards, procedures, and safe working conditions; and maintains knowledge of the correct and safe use of kitchen equipment. The position includes hiring, training, assigning, and directing employees; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems; and handling guest complaints to ensure satisfaction. The employee must be available for a flexible schedule that includes weekends, holidays, and varied shifts, and may perform other duties as assigned.

Requirements

• At least three years of experience as a line cook.
• Ability to communicate satisfactorily with guests, management, and co-workers so they understand.
• High school graduation or equivalent.
• Safe food handling certificate.
• Ability to read and interpret documents such as B.E.O.s, safety rules, and procedure manuals.
• Availability to work a flexible schedule, including weekends, holidays, and varied shifts.

Nice To Haves

• Prior supervisory experience.
• Culinary training certification.
• Bilingual English/Spanish skills.

Responsibilities

• Plan, prepare, set up, and provide quality food production for menu items and specials in designated outlets according to standards and plating specifications.
• Direct, train, and monitor the performance of kitchen staff.
• Maintain the organization, cleanliness, and sanitation of work areas and equipment.
• Abide by state sanitation and health regulations and hotel requirements.
• Maintain knowledge of correct equipment maintenance and use, and use equipment and tools safely and as intended.
• Establish, maintain, and train employees on departmental operating standards, procedures, and safe working conditions.
• Hire and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
• Handle guest complaints and ensure guest satisfaction.
• Perform other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED