Hot Kitchen Non Halal - Sous Chef

JOB DESCRIPTION

Position Purpose:

Leads kitchen team in chef's absence. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and presentation. Oversees and organizes kitchen stock and ingredients. Trains new culinary employees and motivate them.

Duties and responsibilities

Example of Duties

Essential Functions

Average         

Percent

of Tim e

45 %    Manage day-to-day Kitchen operations and culinary team in an assigned area. Execute Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality. Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly.

25 %    Participate in the growth of overall catering: Cost, Quality, Presentation and Innovation.  

            Ensure production processes, quality standards and deadlines are met. Ensure products meet the meal specifications and the utmost quality standards at all times.

15 %     Support the Executive Chef with Catering Proposals, creativity, cost control, reports, schedule. Ensure availability of kitchen personnel based on business needs.

10 %    Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintain Culinary Excellence Standards. Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.

• Identify new culinary techniques and presentations.
• Train, Manage, develop, guide and appraise the performance of culinary team.
• Responsible for understanding the company’s business, goals, culture and challenges.
• Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency.
• Analyze trends, root causes and look for opportunities to improve work environment
• Ensure compliance with all policies, practices and regulations
• Provide coaching and trainings to support staff
• Conduct meetings with Union Representative as needed
• Create and maintain reports as requested by and for management

Organizational Relationships

Positions directly reporting to this position:

• Chef
• Cook
• Kitchen Helper

Qualifications

Specific Knowledge, Skills, Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Excellent interpersonal skills that build trust and instill confidence.
• Detail-oriented, organized, self-motivated
• Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment
• Ability to accurately monitor and reduce wastage
• Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels
• Must be able to perform with a sense of urgency and a hands on approach to kitchen needs
• Must complete assign tasks within the given time and meet kitchen ready deadlines
• Schedule Flexibility (different shifts - night, weekends, holidays)
• HACCP Knowledge

Education & Experience

• Minimum of 3 years of culinary experience in a high-volume, full-service kitchens
• Bachelor’s degree in culinary is highly desired  
• knowledge of current catering industry trend

Acknowledgment

I have received, reviewed and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.