Sous Chef

Inns of Aurora • Aurora, NY

6d

About The Position

Reporting to the Chef de Cuisine, the Sous Chef assists in overseeing day-to-day kitchen operations and staff to ensure high-quality cuisine and enforcement of health standards. The role is responsible for kitchen operations when the Chef de Cuisine is absent and includes directing food preparation, supporting menu creation, coordinating catering, and supervising and training kitchen staff. The Sous Chef also helps maintain food quality, sanitation, safety, equipment, and the cleanliness and readiness of kitchen areas.

Requirements

• Previous culinary and management or supervisory experience.
• Strong leadership qualities to assist in managing and motivating staff.
• Creativity and innovative qualities to inspire new ideas, recipes, and practices.
• Passion for the food industry.
• An excellent palate for tasting, creating, and implementing quality foods.
• Excellent culinary techniques.
• Ability to multitask effectively in fast-paced working conditions.
• Ability to maintain a neat, professional, and clean appearance and practices.
• Proficiency in Microsoft Office programs and general computer literacy.
• Professional demeanor and strong interpersonal skills.
• Organizational, written, and verbal communication skills.
• Flexibility with hourly schedules, including weekend, holiday, and evening availability.

Nice To Haves

• Degree from a culinary institute.
• Personal flair and desire for cuisine experimentation.
• Knowledge and understanding of workplace safety procedures.

Responsibilities

• Take responsibility for kitchen operations in the absence of the Chef de Cuisine.
• Plan and direct cooking processes and food preparation in the kitchen.
• Apply quality-control standards to ensure food items are high quality and correctly portioned.
• Prepare and execute catering events.
• Assist the Chef de Cuisine with menu creation.
• Oversee and expedite preparation of food items.
• Assist the Chef de Cuisine with monthly food inventory.
• Monitor kitchen equipment issues and communicate them to the Operations Manager.
• Supervise and assist in managing kitchen staff according to standards set by the Chef de Cuisine and Operations Manager.
• Assist with training staff for job competence and awareness of food-service policies and procedures.
• Use progressive discipline effectively in staff management.
• Develop, train, implement, and maintain food-sanitation practices and safety protocols.
• Build strong, team-oriented relationships with and between staff members.
• Maintain a strong presence in the kitchen and facility.
• Ensure kitchen areas are clean before, during, and after meal periods.
• Coordinate opening and closing procedures.
• Ensure kitchen operations and staff comply with state and federal food and safety laws.

Benefits

• Competitive medical and dental benefits for full-time employees working an average of 30 hours per week or more.
• Generous paid time off packages for full-time employees working an average of 30 hours per week or more.
• 401(k) program eligibility for full-time and part-time employees.
• Supplementary benefits for full-time and part-time employees.
• Competitive employee discount at lodging and dining properties for all employees.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed