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Sous ChefDescription: The Sous Chef is a direct link between the Executive Chef, Sous Chef and his/her assigned production areas and outlets. The Sous Chef’s primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Sous Chef’s enables his/her team by ensuring equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is on-going. • Strictly adheres to all recipes, methods and instructions from supervisor • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus • Recognizes team members for successful achievements and contributions • Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food. • Maintains USPH/FDA standards • Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues • Ensures proper rotation, storage temperatures, and proper storing procedures are observed • Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories • Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef • Continuously monitors food and labor cost in accordance with CBH • Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production • Continually maintains and updates daily and weekly reports in a timely manner • Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. • Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position. Requirements: QUALIFICATIONS / REQUIREMENTS • Intermediate to Advanced knowledge of all basic cooking techniques is required. • Intermediate to Advanced knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles are required. • Minimum of one year supervisory experience on a cruise ship or high volume hotel/restaurant is required. • Minimum of one year experience in a high production volume restaurant/hotel is required. • Minimum of one year experience in a fine dining or upscale restaurant is required. • Minimum of three years of general culinary experience is required. • Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required. • Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required. • Intermediate to Advanced experience and ability to convert recipes from metric to U.S. units of measurement and vice versa for both volume and weight is required. EDUCATION • High school diploma or foreign equivalent is required • Associates degree, Technical degree or foreign equivalent from a Culinary School is preferred. Apply |