Sous Chef

Blue Mountain Resort•Palmerton, PA

12d•Onsite

About The Position

We are seeking a punctual, detail-oriented individual who thrives in a fast-paced environment and is excited for an opportunity to provide a guest with an experience that is beyond their expectations and creates guests for life. The primary responsibility of the Sous Chef is to supervise, delegate, and work hands-on in kitchen functions with kitchen personnel to ensure the high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen.

Requirements

Must be at least 18 years of age
Must have 2 years of previous experience as a food & beverage supervisor.
Safe Food Handler Certified
A desire to be an integral part of a growing restaurant team.
Ability to work under pressure and prioritize tasks.
Strong, effective written and oral communication skills
An ability to recognize and develop talent within their staff.

Responsibilities

Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
Assume 100% responsibility for quality of products served.
Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment and the entire kitchen.
Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Work with kitchen & restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.