Chef, Sous

Guest Services, Inc.•Waldorf, MD

11d•$80,000 - $80,000

About The Position

The Sous Chef is the Chef’s direct management assistant and second in command in the kitchen. The role prepares food for service as assigned by the Chef and General Manager, and assists with planning, directing unit employees, achieving operating and financial goals, ensuring food quality, and meeting client objectives and customer needs. The Sous Chef helps plan and develop menus, forecasts portion specifications, analyzes and costs food items, and ensures compliance with the established budget. The role supports the recruitment, supervision, training, scheduling, discipline, and direction of culinary staff; controls expenses; determines food and supply needs; and maintains inventory. The Sous Chef also maintains a safe facility and ensures standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. The position plans, schedules, supervises, and participates in culinary work to ensure appropriate production, distribution of assignments, and prompt, efficient food preparation. It ensures food quality standards and sufficient quantities, maintains awareness of safety issues, and reports them immediately to a manager. Physical presence at the job site is essential.

Requirements

High school diploma or GED equivalent required.
Food Safety Certification.
Strong sanitation habits.
Strong customer service abilities, including actively looking for ways to assist customers and coworkers.
Ability to interact and communicate well with the client.
Ability to problem solve.
Ability to read and write work-related documents in English.
Ability to understand customers’ and coworkers’ speech and speak clearly in English.
Ability to communicate constantly with other employees in a fast-paced kitchen.
Physical presence at the job site is essential to perform job duties.

Nice To Haves

Culinary or associate’s degree in food service or a related field.

Responsibilities

Assist in planning and developing menus and forecasting portion specifications for the unit.
Analyze and cost food items and ensure compliance with the established budget.
Assist in recruiting, supervising, training, scheduling, disciplining, and directing culinary staff.
Control expenses and determine food and supply needs for the unit.
Maintain inventory control of food and supplies.
Maintain a safe facility environment and ensure standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
Plan, schedule, supervise, and participate in culinary work to ensure proper production, appropriate distribution of assignments, and prompt and efficient food preparation.
Ensure food quality standards are met and quantities are sufficient for expected needs.
Maintain awareness of safety issues and report them immediately to a manager.
Prepare foods for service as assigned by the Chef and General Manager.
Assist with directing unit employees, achieving operating and financial goals, and meeting client objectives and customer needs.