Executive Catering Sous Chef

Job Summary

SUMMARY: Second in command for all kitchen and food production in lieu of Sous Chef. Required to produce the highest quality of food products according to banquet event orders while maintaining associated costs at a level to ensure reasonable profit. Second in command for all kitchen functions and food production. Duties include menu planning, portion control, quality standards and training of employees.

Responsibilities:

· Assume all duties as assigned by the Executive Chef

· Assume any and all shifts as required as a Sous Chef

· Supervise and coordinate the preparation of all banquet menu items in an attractive appealing and expeditious manner while adhering to the standard recipe card.

· Endure proper rotation of all food products to ensure freshness

· Handle disciplinary requirements in Chef’s absence

· Ensures a sanitary work area and temperature controls throughout service period.

· Assist in monthly inventories and ensure accuracy when required

· Communicate effectively with peers, superiors and guests

· Assume all duties and responsibilities as assigned by department head or any Member of management

· Clean specified pieces of equipment as assigned utilizing proper chemicals and protective eye and hand articles should occasion require

· Inform management of any opportunities regarding any equipment, supplies and or chemical product needs

· Exhibit a positive attitude committed to teamwork effort

· Ensure compliance with health and safety codes

· Knowledge and compliance with all items covered in the Associate Handbook

· Ensure all banquet areas set and broken down according established guidelines

· Ensure food products are stored and served at proper temperatures specified by Health Department

· Knowledge and compliance with all items covered in the Associate Handbook

· Requisition of all food products for station setup to fluctuations of business needs

· Ensure food items are transferred to proper banquet loca

Qualifications/Skills

· High School Diploma or GED, secondary Culinary program desired

· Minimum of two (2) years direct cooking experience

· Minimum of two (2) years supervisory responsibilities

· Must demonstrate strong knowledge of food preparation and presentation

· Prefer to speak, read, and write English

· Must follow oral instructions

· Must be able to work flexible hours and days as business demands

· Must be Food Safety Certified or attained within 30 days- Manager level

· Must be able to lift and move up top 50 lbs

· Must be able to handle a fast pace environment

· Must be able to stand or walk for varying periods of time sometimes for long periods

· Must be well groomed, wearing a proper uniform and name tag and posses and practice interpersonal communicating skills

· Must be able to work independently with minimal supervision and maintain a high level of energy

· Must be able to stoop, kneel, crouch, lift, reach, carry, push, pull and use hands and fingers skillfully and easily

· Must have knowledge of all kitchen equipment functions and maintenance

· Must be able to perform the four basic arithmetic operations

· Must be pleasant outgoing and attentive and committed to excellent customer service

· Must be multitasked oriented

· Must be able to direct a team in high pressure environment