Sous Chef - Currents

SUMMARY: To oversee the Currents kitchen ensuring quality food in a timely manner. Responsible for a high level of guest service as described in your departments guest service standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Hire, schedule, train, coach, and evaluate staff and conduct performance reviews

Direct daily work activities and inspect completed work for conformance to standards

Manage Currents kitchen in an efficient manner by maintaining good communications with management and staff

Complete orders, ensure quality and rotation of products and complete month-end inventory while monitoring and controlling waste

Ensure quality food preparation and presentation

Create and maintain Cost of Good sheets for menu items

Create menu items, monthly and seasonal, for Currents.

Ensure kitchen safety, cleanliness, sanitation and food handling procedures are followed

Responsible for financial performance of Currents including labor, food costs and other controllable expenses

Ensure the appearance and maintenance of kitchen equipment working with the Executive Steward to maintain equipment and ensure a regular cleaning schedule

KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES

Knowledge and Certification

Required:

High School Diploma/GED or equivalent experience

8 years culinary experience

5 years supervisory or Sous Chef experience

Proven knowledge of the proper food handling procedures

Preferred:

Culinary degree or American Culinary Federation Certification

Skills

Required:

Accurate and detail-oriented

Highly organized and ability to adapt quickly to changing priorities

Computer skills Microsoft Office (Word, Excel and Outlook) and Windows XP

Excellent written, verbal and interpersonal communication skills

Abilities

Required:

Ability to follow established dress code policies and practice good personal hygiene

Ability to interact with guests, coworkers and management in a professional and courteous manner

Ability to serve both internal and external customers

Ability to manage departmental budget and control labor and expenses

Ability to speak in a clear, concise and pleasant voice

Ability to develop and implement standard operating procedures