Sous Chef

General responsibilities

• Cooks and supervises the cooking of items that require skillful preparation
  
• Evaluates food products to assure, maintain and enforce the highest standards of quality, service, and appearance of food items that leave the kitchen
  
• Works with the Executive Chef to develop recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs
  
• Exercises portion control for all items served and assists in establishing menu selling prices
  
• Establishes controls to minimize food and supply waste
  
• Supervises the work of junior staff in the food and production departments
  
• To assume all responsibilities of the efficient and timely operation of the kitchen in the Executive Chef s absence
  
• Proper use and knowledge of all equipment, chemicals, and procedures
  
• Will be required to work on a shift basis, including weekends and evenings of unspecified duration.
  
• Maintain a clean, neat and presentable appearance, especially in view of guests (e.g.: caf and catered events)
  
• Wear proper attire and work in a safe, clean, efficient and organized manner
  
• Be friendly and polite when dealing with guests, staff and volunteers while in uniform or representing the Brandywine Conservancy & Museum of Art in any way
  
• Attends food and beverage staff and management meetings
  
• Interacts with front of house manager, Executive Chef and Events department to assure that food production consistently exceeds the expectations of guests
  
• Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
  

Experience:

• line cook: 3 years (Required)
  
• Sous Chef: 1 year (Preferred)
  

Licensing:

• ServSafe (Preferred)