Sous Chef_ Merchant Marine Academy

Blackstone Consulting, Inc.•Village of Kings Point, NY

24d

About The Position

The Sous Chef assists the Executive Chef with consistently preparing innovative, creative cuisine of the highest quality, presentation, and flavor for the Dining Hall, banquets, and other food facilities, with the goal of outstanding guest satisfaction. The role supports smooth kitchen operations and manages profit areas, stock, waste control, hygiene practices, and training when the Executive Chef and Production Chef are not onsite. The Sous Chef works closely with the Executive Chef to plan and execute banquet menus. The position also supports kitchen staff development and scheduling, purchasing and inventory, food receiving and storage, kitchen equipment upkeep, food safety, and quality control. When the Executive Chef is absent, the Sous Chef provides guidance to kitchen staff and helps manage day-to-day operations. The Sous Chef must understand applicable OSHA, labor, employment, HACCP, company policy, and payroll requirements, and oversee cash management and control operations. The role involves moving around the kitchen, dining facility, and office; lifting and carrying up to 50 pounds; occasional bending and stooping; and frequent use of a computer and office equipment.

Requirements

At least three years of experience in a similar capacity or function within a high-volume dining establishment.
Strong background in catering and banquet functions.
High knowledge of HACCP procedures and applications.
Excellent written and verbal communication skills in English.
Proficiency with computers and Microsoft Word, Excel, and Outlook.
Three years of kitchen management experience or an equivalent culinary university degree.
Ability to lift and carry up to 50 pounds.
Ability to walk, stand, and move around the kitchen and dining facility; some bending and stooping.
Ability to occasionally move around an office and frequently operate a computer and office productivity equipment.

Responsibilities

Assist with teaching food preparation according to recipes and discuss ways to continually improve the cuisine.
Provide a positive work environment, counsel employees as appropriate, and demonstrate a professional approach to management.
Work with the Executive Chef to identify kitchen staff development needs and provide coaching and mentoring.
Coordinate inventories and complete food and beverage purchasing through BCI-approved vendors.
Ensure proper receiving and food storage standards.
Assist with daily kitchen operations and cover employee duties or arrange appropriate replacements when needed.
Assist with scheduling cooks.
Oversee the proper use of temperature and food-production logs.
Work with the Chef and Receiver during inventory to help ensure accurate counts.
In the Executive Chef’s absence, direct and guide kitchen staff, set performance standards, and monitor performance.
Ensure compliance with food handling, sanitation, and HACCP standards.
Ensure kitchen equipment is properly maintained and in working order in accordance with local Health Department and University standards.
Interact with guests to obtain feedback on food quality, presentation, and service.
Review finished products before and during service for quality and presentation.
Perform additional duties as requested by the Director of Dining Services.
Understand and follow OSHA, labor, employment-law, BCI handbook, policy, procedure, and payroll requirements as they relate to the workforce.
Oversee cash management and control operations.
Manage the workforce in a fair and consistent manner.