Sous Chef

LM SERVICES CORPORATION•St. Louis, MO

11d•Onsite

About The Position

Train, supervise and work with all cooks and kitchen staff in order to prepare, cook and present food according to property standard recipes to create quality food products. This role involves assigning specific duties to associates, ensuring the use of fresh, high-quality ingredients, and maintaining high standards for food presentation, taste, and portion size. The Sous Chef will also participate in food preparation for various outlets, process supply requisitions, and assist in the selection, training, and supervision of kitchen staff. Ensuring proper food storage, rotation, and compliance with health regulations is crucial, as is enforcing safety and cleanliness procedures. The position requires managing culinary staff schedules to ensure adequate coverage while controlling payroll costs.

Requirements

Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Knowledge of menu development, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift, push and/or carry, or otherwise move goods weighing a maximum of 150 lbs. On a regular basis.
Ability to stand, walk, and/or sit continuously perform essential functions for extended periods of time.
Ability to perform duties within extreme temperature ranges.
Ability to establish and maintain effective working relationships with associates, customers, and patrons.
Ability to read, listen and communicate effectively in English, both verbally and in writing.
Ability to positively communicate and instruct associates, offering assistance in areas where they lack knowledge, skills or experience.
Ability to effectively use senses: sight, hearing, smell, etc. to detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
Graduation from high school and from an apprenticeship program and/or advanced training program for culinary professional recognized by the industry and trade, or any other combination of education, training or experience that provides the required knowledge skills and abilities.
ServeSafe or other sanitation license required.
Prior industrial culinary leadership experience required.

Nice To Haves

Hotel culinary experience strongly preferred.

Responsibilities

Assign, in detail, specific duties to all associates under supervision for efficient operation of the kitchen.
Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
Ensure that all prepared food items meet or exceed our standards for quality in presentation, taste, and portion size.
Participate in the preparation and production of banquet, restaurant, room service, associate cafeteria or other food items.
Process requisitions for supplies.
Assist with the selection, training and supervision of the kitchen staff.
Ensure proper receiving, storage (including proper temperature sitting) and rotation of food products so as to comply with Health Department regulations.
Audit food storage areas to ensure cleanliness and organization.
Enforce safety and cleanliness procedures throughout the kitchen.
Supervise or conduct daily cleaning of walk-in and reach-in refrigeration units.
Adhere to control procedures for cost control and quality.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Maintain appropriate supply of ingredients and goods to forecasted business levels, work closely with Purchasing Director to ensure delivery dates coordinate with needs.
Monitor outlets during peak periods to oversee production flow and presentation.
Report any equipment in need of repair to Engineering for service.
Perform other duties as requested, such as V.I.P. parties, assisting in other departments, etc.