Cook Dishes, Cost Control, Culinary Operations, Employee Relations, Food and Beverage Industry, Problem Solving Skills, Sanitation, Standards Development
LOCATION
Wheeling, WV
POSTED
1 day ago
Exciting opportunity to apply your creativity in the organization as a Sous Chef. The Sous Chef manages a part or all of the culinary operations in Food & Beverage, and assists in overall management of the kitchen.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.* Works with Executive Chef and Executive Sous Chef in creating and maintaining standards for kitchen all operations.* Apply knowledge of food cost and controls.* Apply knowledge of labor cost and controls.* Determine kinds and amount of food necessary to prepare items listed on menus.* Complete requisitions for food products to be prepared.* Plans sequence and time of cooking operations to meet meal-serving hours.* Directs cooks performing tasks.* Manage portion size of food items to ensure consistency.* Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.* Assists in cooking tasks and in preparing hot and cold foods for all areas in the culinary arena.* Manage and recommend discipline of subordinates.* Complete work schedules.* Maintain all sanitation standards.* Complete all paperwork relating to position.* Communicate with storeroom staff to know what food products, and equipment available.* Conduct daily food storeroom reviews.* Communicate with proper written and/or verbal information to staff to maintain efficient operations of kitchen.* Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.EDUCATION and/or EXPERIENCEBachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.