Sous Chef

Job purpose
The Summit Hospitality Group Sous Chef will provide managerial and culinary assistance to the Chef of the kitchen. The sous chef must possess the ability to quickly and authoritatively delegate job task to other kitchen staff. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor other team members.

Duties and Responsibilities

• Help in the preparation and design of all food menu.
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Benefits:
o Medical Insurance- Company paid (employee portion)
o Dental/Vision (employee paid)
o 401K with company match
o Short Term Disability- 50 %Company paid
o Paid Time Off
o Quarterly Comp Card
o Quarterly Bonus Potential

Direct Reports

• Executive Chef

Travel

• None

This job description indicates in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the rights to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Nothing in this position description changes the at-will employment relationship existing between the Institution and its employees.

Qualifications:

Qualifications

• 2+ years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate would be a plus