Sous Chef

Kings Card Club•Stockton, CA

1d•$25 - $28•Onsite

About The Position

The Sous Chef works alongside the Head Chef and F&B Management Team to manage, oversee, and ensure that food prepared for employees and customers is consistent in presentation, taste, and quality. This position supervises and supports kitchen staff, assists with menu planning, ordering, and recipe development, and ensures proper equipment operation and maintenance. While the primary role is leadership and management, the Sous Chef may also assist with prep or dishwashing duties when needed to support smooth kitchen operations and lead by example.

Requirements

Minimum 1–2 years of supervisory experience in a high-volume kitchen or food service environment required.
Must be available nights, weekends and holidays.
Working knowledge of various computer software programs (MS Office, Restaurant Inventory Software, POS System).
Graduate of Culinary School or equal work experience also has a current ServSafe Managers certificate within 90 days of hired date.

Nice To Haves

Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
Premise and liability accountability and contract-managed service experience is desirable.

Responsibilities

Assists with planning menus for all food outlets in the club.
Assists the Executive Chef and Head Chef with coordinating the work of the cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Assists the Executive Chef and Head Chef with developing standard recipes and techniques for food preparation and plate presentation which helps to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Cooks or directly supervises the cooking of items that require skillful preparation with the Executive Chef Head Chef.
Assists the Executive Chef with training and professional development opportunities for all kitchen staff.
Assists the Executive Chef Head Chef with evaluating products to assure that quality, price and related goods are consistently met.
Assists with ordering food product from our approved vendors in a timely manner and maintains communication with our food vendor representatives.
Evaluates food products to assure that quality standards are consistently attained.
Approves the requisition of products and other necessary food supplies.
Assists the Executive Chef with ordering kitchen supplies.
Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
Maintains controls created by the Executive Chef to minimize food and supply waste and theft.
Maintains the organization and cleanliness of the dry storage, walk-in fridge, and walk-in freezer.
Attends food and beverage staff and management meetings if required by the Executive Chef.
Consults with the Executive Chef and Head Chef about food production aspects of special events being planned.
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
Follows the regular cleaning and maintenance schedule created by the Executive Chef for all kitchen areas and equipment.
Assists with completing inventory in a thorough and timely manner when requested to do so by the Executive Chef.
Assists the Executive Chef and Head Chef with coaching and counseling the staff.
Awards corrective action and documentation to kitchen staff when requested to do so by the Executive Chef.
Send out an end of shift report to BOH & FOH Management to inform them of the events that occurred during their shift.
Provide the Executive Chef Head Chef with progress on employees' day-to-day tasks.
Assists the Executive Chef with reviews, evaluations, and assessments of all kitchen staff when requested to do so.
Always support safe work habits and a safe working environment.
Assists with administrative duties as needed.
Assist with prep tasks such as portioning, chopping, or storing ingredients as needed.
Provide dishwashing or cleaning support in the dish pit if required, to ensure team success.
Perform other duties as directed.