Sous Chef At Shark's Tooth Clubhouse

Job Summary

The role of Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Additionally, the Sous Chef will aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly.

Primary Responsibilities & Essential Functions

• Prepares food to specifications before and during operations, ensuring freshness, quality, and proper portioning
• Properly measures and portions all food items, complying with all portion sizes, quality standards, department policies
• Utilizes kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, and ovens efficiently and safely
• Ensures proper food temperatures are maintained and food is stored correctly
• Packages all products to proper specifications
• Perform opening, closing, and side work duties according to established guidelines
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
• Set up and operates kitchen equipment
• Uses waste control guidelines and records all waste on spoilage sheet
• Manage all kitchen activities, including food preparation, production, and supervision/training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment regularly to ensure that cleanliness, sanitation, and functioning properly
• Ensure food products, presentation, and plating are of the highest quality and prepared in a timely manner
• Assume the role as Executive Chef in their absence
• Enforce adherence to all standards of food quality, preparation, recipes, and presentation
• Resourcefully solve any issues and take control of any problematic situations as they arise
• Maintain a positive and professional approach with coworkers and guests
• Order supplies to stock inventory appropriately
• Maintain high morale amongst the culinary team
• All other duties as assigned