Fb-Sous Chef

DEPARTMENT: Food and Beverage

REPORTING: Executive Chef

JOB SUMMARY

The Sous Chef of the Great Lakes Loons supports and executes the culinary vision and strategic direction for Loon’s food operations in all areas of Dow Diamond. This includes concession stands, portable food carts, suite and hospitality catering, special event catering, off-site catering and all other food service areas. The Sous Chef is responsible for assisting in food presentation, food preparation, receiving of deliveries, rotation of stock, training of kitchen staff members, and providing strong leadership to staff.

ESSENTIAL FUNCTIONS:

Culinary

• Work with the culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
• Conduct hands-on teaching and training in the kitchen, collaborating closely with cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Work with the Executive Chef to develop production methodologies to increase efficiency, productivity, quality, and/or consistency in the commissary.
• Work with cooks to train, and monitor sanitation, and food handling in the kitchen, at events. Maintain sanitation protocol as established and monitored by the Midland County Health Department.
• Ensure all kitchen equipment is cleaned and in working order at all times, and communicate immediately with F&B Management team if any equipment must be serviced or replaced.
• Maintain Temperature, Equipment, and Waste logs at all times.

General Responsibilities

• Perform all reasonable requests from F&B Management Team.
• Follow proper time-keeping and parking policies and procedures.
• Know and follow all company emergency and safety procedures.

Standards

Always practice company culture.

• Protect assets of the property.
• Maintain professional appearance and behavior when in contact with guests and associates.
• Follow policies and procedures in training manuals and associate handbook.
• Always remember we are in a partnership with our guests, fellow associates, and management team to provide quality service and profitability.
  • Train and develop a team of culinary professionals. Provide leadership, support, motivation, and development of staff members by creating a positive environment that encourages ownership and accountability.
  • Responsible for effective communication and collaboration with direct reports, peers, vendors, coworkers, and leadership to achieve a successful day-to-day operation.
  • Demonstrate sound organizational, managerial, and leadership skills
  • Proven job reliability, diligence, and dedication
  • Must be flexible with working nights, weekends, and holidays

PREFERRED KNOWLEDGE/SKILLS/JOB QUALIFICATIONS

Knowledge, Skill, and Ability:

• Proven ability to use cooking skills in the creation of menus that meet the dietary needs and trends of guests.
• Dedicated desire to motivate and mentor staff members with the ability to navigate and lead through constant change.
• Ability to teach and demonstrate fundamental and advanced cooking skills.
• Highly self-motivated
• Communication Champion, strong interpersonal and external communication skills
• Change-oriented, someone who adapts well and welcomes change to make the team better.
• Knowledge of basic recipe conversions.

Experience:

• A minimum 5 years of culinary experience.

Classification: Part Time