Sous Chef

KW PROPERTY MANAGEMENT AND CONSULTING

11d

About The Position

The sous chef is responsible for culinary activities for the restaurants. At the
direction of the Executive Chef this position will assist with oversight of the
kitchen, train personnel, plan menus, oversee product purchasing and help manage
the culinary budget.

Requirements

• Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.

Responsibilities

• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Assist with training activities for kitchen and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
• Perform other related duties incidental to the work described herein.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees