Sous Chef

What you will be doing

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Participate in monthly food and beverage inventory.

Requirements:

What we are looking for

• Prior experience in kitchen leadership role

• High work ethic and self-initiative

• May be required to work varying schedules to include nights, weekends, and holidays

• Someone who enjoys working as and being part of a team that provides great experiences for our Guests!

• Physical Requirements (In-Office Role)

• Ability to work in a standard office environment.

• Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)

• Occasional standing and walking throughout the workday.

• Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.

• Ability to communicate effectively verbally and in writing.

• Occasionally required to stand, walk, bend, reach, or carry items.

• Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).

• Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).

• Ability to hear and participate in conversations and meetings, use phone and/or headset

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.