Resort Sous Chef

Summary: Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. Also, maintains the quality, presentation, professional attitude, and sanitation of the kitchen by performing the following duties personally or through subordinate supervisors.

Essential Duties and Responsibilities:

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes of menu.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests soups and sauces prior to service.
• Devises special dishes and develops recipes.
• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.

• Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitors and maintains line plating and quality.
• Prepares a variety of cuisine utilizing skill and creativity.
• Coordinates with wait staff to ensure guest expectations are met or exceeded.
• Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Assists executive chef.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Establishes procedures, prepares and coordinates schedules, and expedites workflow.
• Assists with hiring, training, motivating, and rewarding kitchen staff.
• Ensures all necessary reports and forms are completed daily.
• Possesses and maintains thorough understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
• Other duties may be assigned.

Pastry Responsibilities

• Ensures the pastry team is properly trained and developed.
• Develops recipes for production, enhances methods and procedures for self and pastry workers.
• Requisitions supplies and equipment.
• Maintains production records. Ensure food quality and food safety measures are executed while maintaining food costs at targeted levels.
• Participates in preparing desserts.
• Participates and plans menus including seasonal menus.
• Assist in department selection, hiring, training, standards and procedures, evaluating and scheduling processes.
• Ensure all safety and health guidelines are followed in accordance with all public health and sanitation regulations.

• Monthly inventories to be completed on the 1^st of each month and entered in company file no later than the 3^rd of each month so that Exec Chef can look over.
• Updates prices in inventory monthly.
• Cost out transfers to/from RV to/from other outlets and gives Exec Chef by no later than the 3^rd of each month.
• Establishes procedures, prepares and coordinates schedules, and expedites workflow.
• Possesses and maintains thorough understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitors and maintains line plating and quality.

• Devises daily special dishes and develops recipes and cost out for dining room.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Estimates food consumption and purchases or requisitions food and kitchen supplies. 

Supervisory Responsibilities:  Directly supervises 10-20 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education and/or Experience: Graduate of a culinary school preferred; or two to four years related experience and/or training; or equivalent combination of education and experience.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization

Mathematical Skills: 

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills: To perform this job successfully, an individual should have knowledge of Database software; Food Ordering Systems Order processing systems; Excel Spreadsheet software and Word Processing software.

Certificates, Licenses, Registrations:

•  Food Handlers Certificate

Other Skills and Abilities: 

•  Proven ability to manage people
• Culinary breadth of knowledge
• Knife Skills
• Food and Safety Regulations

Physical Demands: While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is frequently required to taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 10 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment: While performing the duties of this Job, the employee is frequently exposed to extreme heat. The employee is occasionally exposed to moving mechanical parts; fumes or airborne particles and extreme cold. The noise level in the work environment is usually moderate.