Sous Chef

Sonnys Place•Somers, CT

12d

About The Position

Sonny's Place Sonny's Place Sonny's Place is locally owned. We are committed to providing safe, fun, and entertaining activities for families in our Western New England communities. Since opening in 2008, we have continually invested in expanding our offerings. We started with a driving range and have continued adding more attractions each year. Our most recent additions are the Monkey Mayhem Miniature Golf Course and Bumper Boats! Sonny's Place is named in honor of the owner's father, recognizing how family ties get stronger when kids and adults get the chance to have fun together. We hope that you will continue to enjoy coming to Sonny's Place with friends and family - we will keep doing our best to be your favorite recreation destination. Position Summary: The Sous Chef serves as the second in command of the kitchen. The Sous Chef is responsible for assisting the Executive Chef in supervising food production for all food outlets, banquet events, and other functions at Sonny's Place. This position requires night, weekend, and holiday availability.

Requirements

Proven experience in a kitchen management role
In-depth knowledge of food and beverage industry trends and best practices
Banquet experience
Financial acumen and budget management skills.
Excellent interpersonal, written, and communication skills.
Strong leadership skills
Familiarity with relevant technology and point-of-sale systems.
Ability to work in a fast-paced environment.
Demonstrate a strong work ethic.
Must be able to stand and walk for extended periods in varied weather conditions, including heat, cold, and rain.
Have a good attitude and participate as a member of the team.
Must be able to work nights, weekends, and holidays.
Required to use motor coordination with finger dexterity (such as keyboarding, machine operation, etc.), most of the workday.
Required to exert physical effort in handling objects more or less than 30 pounds.
Required to stand/walk for extended periods.
Clarity of vision

Nice To Haves

Managerial experience in a family entertainment center and/or food and beverage setting preferred.

Responsibilities

Prepares or directly supervises kitchen staff responsible for the daily preparation of the food to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes.
Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
Assume complete charge of the kitchen in the absence of the Executive Chef.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, etc.
Consistently maintain standards of food quality, such as appeal, quality, and flavor of the food.
Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
Prepares reports, schedules, and costs menu, and performs other administrative duties as assigned by the Executive Chef.
Works in any station assigned by the Executive Chef.
Helps plan energy conservation procedures in the kitchen.
Assist in the development of training and other professional development opportunities for kitchen staff.
Consult dining service personnel during daily line-ups.
Assists in food procurement, delivery, storage, and issuing of food items.
Coordinates buffet presentations
Reports all guest complaints to the Chef and assists in resolving complaints.
Maintains reasonable, regular, and punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), the Family Medical Leave Act (FMLA), and other federal, state, and local standards.
Adapts to changing duties, as required, based on business needs.