Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
A minimum of 4 years of progressive managerial responsibility in a high-volume club or hotel environment is required.
Good leadership, management, organizational, and communication skills are required.
Working knowledge of computer programs is necessary.
Knowledge of all food service equipment and cutlery is required.
The role requires manual dexterity, the ability to stand or sit for extended periods, bending, stooping, reaching, working in extreme temperatures, normal hearing and vision, and the ability to lift and move heavy objects.
The role requires the ability to function professionally in a physically and mentally stressful environment, with variable working hours and occasional long days.
Responsibilities
Function as second in command in the kitchen with the other Sous Chefs and generally oversee food production.
Ensure food production workers perform their duties according to quality standards established by the Executive Chef.
Assume the Executive Chef's duties in the absence of the Executive Chef or Executive Sous Chef.
Lead by example and promote the organization's core values, characteristics, employee constitution, and decision-making principles.
Supervise kitchen preparation for service at all stations.
Verify that portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees.
Verify that sanitation, nutrition, and safety practices are maintained by kitchen employees.
Supervise production of all food items.
Inspect food garnishments, flavor, and consistency.
Assist the Executive Chef with menu planning, specials, and food purchasing.
Assume managerial responsibility when the Executive Chef and Executive Sous Chef are absent.
Plan and conduct daily employee lineup meetings.
Train new employees.
Complete annual employee reviews as assigned by the Executive Chef.
Maintain a professional relationship with all staff.
Ensure proper kitchen maintenance for safe and efficient operations.
Produce and enforce daily cleaning checklists and assign daily downtime cleaning projects.
Enforce daily use of prep lists for line stations, banquets, and general preparation.
Ensure all products are wrapped, labeled, and dated.
Maintain department transfer sheets and invoices for timely accounting records.
Continue developing culinary knowledge and skills through demonstrations, specific products, cookbooks, and continuing education classes.
Interact with members and guests visiting restaurants or banquets and assist in recording their comments and complaints.
Assist with the daily kitchen manager report as needed.
Complete other projects assigned by the Executive Chef or Executive Sous Chef.
Desired Qualifications
A Culinary Arts degree is preferred, although it may be negotiated based on previous work history.
Description
Position Description: Functions with other Sous Chefs as second in command in the kitchen and generally is in charge of food production. Ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. Sous Chef assumes all duties of the Executive Chef in the Executive Chef’s and/or Executive Sous Chef’s absence.
Essential Job Functions:
Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.
Supervises kitchen preparation for service of all stations.
Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
Verifies that all sanitation, nutrition, and safety practices are maintained by kitchen employees.
Supervises the production of all food items.
Inspects food garnishments, flavor & consistency.
Assists Executive Chef with menu planning, specials, and food purchasing.
Assumes managerial responsibility in the absence of the Executive Chef & Executive Sous Chef.
Plans and conducts meetings with employees-daily lineups.
Trains new employees.
Completes employee annual reviews as assigned by the Executive Chef.
Maintains a professional relationship with all staff.
Ensures proper maintenance of kitchens for safe and efficient operations.
Produces and enforces daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis.
Enforces the daily utilization of prep lists-line stations, banquets and general prep.
Ensures that all products are wrapped, labeled, and dated.
Maintains department transfer sheets & invoices for their timely recording by accounting.
Continually works on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes.
Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager report as needed.
Completes any other projects as assigned by the Executive Chef or Executive Sous Chef.
Requirements
Job Requirement:
Education: Culinary Arts Degree preferred but negotiable depending on previous work history
Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment.
Skills: Good leadership, management, organizational, and communication skills are required. A working knowledge of computer programs is necessary.
Supervisory Responsibilities: All kitchen staff.
Equipment to be used: Knowledge of all food service Equipment and Cutlery.
Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, reaching and ability to work in extreme temperatures. Requires normal range of hearing and vision. Requires ability to lift and move heavy objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging. Working hours may vary according to business levels and some long days may be required.