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Sous Chef

Jordan Pond House

Maine

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JOB DETAILS
SKILLS
Analysis Skills, Coaching, Communication Skills, Computer Skills, Cook Dishes, Corporate Policies, Cost of Goods Sold (COGS), Culinary Training, Customer Support/Service, Cutting Tools, Datasheets, Food and Beverage Industry, ISO (International Organization for Standardization), Interpersonal Skills, Inventory Levels, Leadership, Lift/Move 25 Pounds, Maintain Compliance, Microsoft Office, Point of Sale (POS) Systems, Presentation/Verbal Skills, Problem Solving Skills, Quality Management, Recycling, Restaurant, Retail, Safety Standards, Safety/Work Safety, Sanitation, ServSafe Certification, Shipping/Receiving, Spreadsheets, Staff Training, State Laws and Regulations, Training/Teaching, Writing Skills
LOCATION
Maine
POSTED
2 days ago
Title: Sous Chef
Reports To:  Executive Chef
Department: Food & Beverage
 
Summary of Position:
Assist the Executive Chef in ensuring that all kitchen staff are trained in proper cooking techniques and sanitation guidelines per Corporate policies to deliver an exceptional guest experience.
 
Responsibilities:
  • Assist the Executive Chef in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook, are being met or exceeded.
  • Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day.
  • Assist Executive Chef in training the culinary team in proper cooking techniques, adhere to defined company recipes and understand sanitation guidelines in order to deliver an exceptional guest experience.
  • Oversee restaurant orders and maintain efficient POS transactions for food and retail items
  • Participate in all necessary training related to the understanding and reporting of the COGS spreadsheet, weekly data sheets, and health safety logs.
  • Follow the Cook training checklist to ensure accuracy when training others
  • Assist with all activities related to receiving, stocking and rotating orders, and oversight of inventory levels in grab and go/ deli items
  • Adhere to all policies regarding waste
  • Assist the Executive Chef with general maintenance items such as food waste, recycling and maintaining cleanliness of common areas
  • Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
  • Obtain ServSafe or Food Handler Certification in accordance with F&B company policy and/or state law
  • Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
  • Understand Company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
  • Adherence to Duties Checklist and other duties as assigned
 
Position Requirements:
  • Experience in using cutting tools, cookware and bakeware.
  • Knowledge of various cooking procedures and methods.
  • Ability to follow all sanitation procedures.
  • Must be self motivated with the ability to perform with the highest professional and ethical standards
  • Must respond well to a changing work environment and able to perform at the highest level with minimal supervision
  • Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
  • Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
  • Must demonstrate effective written and verbal communication skills
  • Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
  • Excellent customer service and people skills
  • Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally
 
Knowledge and Experience:
Education:
High school diploma or equivalent
Experience:
Minimum 3 (three) years F&B experience
POS experience
ServeSafe certification required
 

About the Company

J

Jordan Pond House

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