Sous Chef to oversee food preparation and cooking in restaurants and hotels. They will also help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties
Responsibilities:
- Preparing meals and food to meet the specifications of guests in a timely manner
- Properly measuring kitchen ingredients and food portions
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
- Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping the workstation and kitchen equipment clean, organized and sanitized
- Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Requirements:
- Exceptional cooking skills
- Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
- Familiarity with the best practices in the hotel and catering services industry
- Knowledge of health and safety standards
- Ability to multitask and work quickly under pressure
- Advanced verbal and written communication skills
- Attention to detail and organizational skills
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Shift:
Weekly day range:
Experience:
- Culinary experience: 5 years (Required)
Work Location: In person