SOUS CHEF

Job Description

As a Chef II, you will be responsible for directing and executing the preparation, seasoning, and cooking of various dishes, including salads, soups, fish, meats, vegetables, and desserts. This role also involves planning and pricing menu items, ordering supplies, and maintaining accurate records and accounts.

Job Duties and Responsibilities

• Direct and participate in the preparation, seasoning, and cooking of various food items.
• Plan and price menu items, ensuring a balance of quality, cost, and variety.
• Order and maintain an inventory of supplies and ingredients, keeping in mind budgetary considerations.
• Maintain accurate records and accounts of all expenses, inventory, and food costs.
• Ensure compliance with food safety and sanitation regulations in accordance with local and national guidelines.
• Collaborate with other culinary professionals to develop and implement new menu offerings and innovative dishes.
• Train and mentor junior chefs and kitchen staff, fostering a positive, team-oriented work environment.
• Address and resolve any customer concerns or complaints regarding food quality or preparation.
• Complete additional tasks or responsibilities as assigned.

Work Experience

• Manages service, support, or professional associates and/or supervisors
• Adapts departmental plans and priorities to address resource and operational challenges
• Decisions guided by policy, resources and business plan
• Receives moderate guidance
• Has 5 to 7 years of work experience
• Has 0 to 1 year of management experience

Competencies

Education

• Associate's Degree or Bachelor's Degree in Culinary Arts or a related field is preferred.
• Equivalent combination of education and experience will be considered.

Certifications

• ServSafe Food Handler
• American Culinary Federation (ACF)
• Additional certifications may be required or preferred