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Form of workPosition Summary
The Sous Chef is responsible for planning/preparing meals and managing/directing the kitchen staff.
Essential Duties and ResponsibilitiesThe essential functions include, but are not limited to the following:
- Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance
- Coordinating all training activities for kitchen, bakery, butcher shop, and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
- Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints
- Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
- Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
- Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations
- Performing other work-related duties as assigned
- Bachelor's degree with major concentration in food preparation, management, nutrition or related field
- Four years progressive experience in high volume food production or catering
- Equivalent combination of relevant education and/or experience considered
- Ability to work in high-stress environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
The noise level in the work environment is usually moderate.
