Sous Chef - Culinary

Reynolds Lake Oconee • Greensboro, GA

3h • Onsite

About The Position

This position assists the Chef de Cuisines in managing all food facilities and operations within the culinary department. The Sous Chef reports directly to the Chef de Cuisines, consulting on daily changes and projected business. This role is integral to menu and banquet planning, attending weekly Food & Beverage meetings, and ensuring adherence to work schedules. The Sous Chef supervises all food outlets and stations, verifying employee presence, knowledge, and performance according to established standards. They are responsible for frequently checking on employees to ensure duties are performed correctly and inspecting employee stations upon shift completion to confirm adherence to closing procedures and cleaning duties. Additionally, this role monitors portion sizes and plate presentation, maintains a secure workplace through safety standards and inventory control, and assists kitchen management with ordering and inventory. The Sous Chef enforces proper food handling procedures to minimize health risks and waste, and is expected to be versatile enough to perform any kitchen job when needed. Attendance at Reynolds training seminars and manager meetings is mandatory, as is the daily maintenance of breakage, spoiling, and refrigeration temperature logs.

Requirements

• Minimum of 5 years of experience in a cook to order ala cart dining restaurant or hotel
• Able to read, follow and direct orders, lists and recipes
• Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment
• Proven leadership skills; ability to train and motivate at the line level
• Valid Serve Safe certification card required on duty
• Must have the ability to stand, walk, and lift often
• CPR/First Aid certification

Nice To Haves

• Knowledge of Jonas, Time Management, HR Software, and Reserve Interactive is preferred

Responsibilities

• Assists Chef de Cuisines in managing all food facilities
• Reports to Chef de Cuisines and consults with him in regard to daily changes and projected business
• Participates in weekly menu and banquet planning; attends weekly Food & Beverage meeting
• Follows work schedule as agreed upon with Chef de Cuisine and approved by Director of Culinary Arts
• Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in that day’s duties, and are performing their duties in accordance with standards set by the Chef de Cuisine
• Follows up by frequently checking employees to see that assigned duties are being performed correctly
• Checks employees’ stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties
• Monitors and maintains eye on portion sizes and plate presentation
• Assures a secure workplace by maintaining safety standards and monitoring inventory levels
• Assists kitchen management in ordering and inventory control
• Enforces proper food handling procedures, minimizing public health risk and preventing product waste
• Is familiar with all aspects of the kitchen and is ready to perform any job when needed
• Responsible for attending all Reynolds training seminars and manager meetings
• Maintains breakage, spoiling, and refrigeration temp logs daily

Benefits

• Medical, dental, vision and life insurance
• Paid time off: 2 weeks vacation at date of hire; after 90 days 3 sick and personal days, plus 10 holidays
• 401(k) with company match
• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree