Sous Chef - Sushi - Culinary

Reynolds Lake Oconee • Greensboro, GA

2h

About The Position

The Sous Chef - Sushi supports the Chef de Cuisines in managing food facilities and overseeing food outlets and stations. The role helps plan weekly menus and banquets, attends Food & Beverage meetings, and follows the work schedule agreed upon with the Chef de Cuisine and approved by the Director of Culinary Arts. The Sous Chef monitors staff performance, food portion sizes and presentation, safety standards, inventory, and food handling procedures. The role also assists with ordering and inventory control, maintains daily kitchen logs, and attends required training seminars and manager meetings.

Requirements

• Ability to read, follow, and direct orders, lists, and recipes.
• Culinary arts training or documented equivalent work history, with demonstrated working knowledge of the kitchen, tools, and equipment.
• Proven leadership skills and the ability to train and motivate staff at the line level.
• Valid Serve Safe certification card while on duty.
• Ability to stand, walk, and lift often.
• CPR/First Aid certification.

Nice To Haves

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

Responsibilities

• Assist the Chef de Cuisines in managing all food facilities.
• Report to the Chef de Cuisines and consult about daily changes and projected business.
• Participate in weekly menu and banquet planning and attend weekly Food & Beverage meetings.
• Follow the work schedule agreed upon with the Chef de Cuisine and approved by the Director of Culinary Arts.
• Supervise food outlets and stations, ensuring employees are present, understand their duties, and meet the Chef de Cuisine’s standards.
• Frequently check employees’ work to ensure assigned duties are performed correctly.
• Inspect employees’ stations at the end of their shifts to ensure closing lists, breakdown procedures, and cleaning duties are completed.
• Monitor portion sizes and plate presentation.
• Maintain workplace safety standards and monitor inventory levels.
• Assist kitchen management with ordering and inventory control.
• Enforce proper food handling procedures to minimize public health risks and product waste.
• Remain familiar with all kitchen functions and perform any job when needed.
• Attend Reynolds training seminars and manager meetings.
• Maintain daily breakage, spoilage, and refrigeration temperature logs.

Benefits

• Medical, dental, vision, and life insurance.
• Paid vacation, sick and personal days, and 10 holidays.
• 401(k) with company match.
• Flexible spending and health savings accounts.
• LTD and STD.
• Employee discounts on food, retail merchandise, and boat rentals.
• Golf privileges.

What This Job Offers

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