Sous Chef - Dutch Apple Dinner Theatre (posted 12/20/19)
Job Title: Sous Chef Department: Kitchen Reports to: Executive Chef Position type: Full time
Position Summary: The Sous Chef is second in command in the kitchen and ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef.
Essential Duties and Responsibilities:
Assumes all duties of the Executive Chef in the Chef’s absence.
Assumes oversight of food production and kitchen personnel in the Executive Chef’s absence.
Assists the Executive Chef in supervising food production for buffets, catering events and functions.
Makes recommendations for maintenance, repair and upkeep of the kitchen and equipment.
Assists the Executive Chef with inventories, pricing, cost control, requisitions and issuing supplies and equipment for food production.
Must possess a basic knowledge of first aid safety, obey and enforce all safety and health regulations and maintain proper sanitation - encourage and expect the same from personnel.
Follow security procedures and report any suspicious activities.
Be certified in and adhere to Safe Serve guidelines and ensure employees adhere as well.
Must work a minimum of six shifts per week.
Responsible for training of new employees along with the Executive Chef.
Assists the Executive Chef with supervision of employees, sanitation and safety, menu planning and related activities.
Check all buffet areas including hot foods, salad bar and dessert tables before the buffet opens to assure that all items are presented properly with the proper service equipment available.
Supervise the physical aspects of kitchen operation including supervision of kitchen personnel, making sure food is rotated and verifying food is properly covered and stored.
Attend to day to day problems and needs concerning equipment and food supplies.
Detects and ensures disposition of spoiled or unattractive food, defective supplies, etc.
Consistently maintain standards of quality, cost presentation and flavor of foods.
Maintain a clean work environment while supervising and directing kitchen employees.
Supervise evening shift staff through closing of the kitchen and complete a cleaning inspection of all kitchen areas including dish area and floors before staff leaves.
Assist in all areas of the kitchen department (food preparation, tear down, kitchen cleaning, etc.) when needed and perform any other job-related duty assigned by Executive Chef.
Food temperatures must be taken and charted for every shift.
Ensure proper staffing for maximum productivity and high standards of quality.
Prepare reports, cost menus, makes schedules and performs administrative duties as assigned.
Verifies items in deliver and puts them away.
Assist Executive Chef to conduct Kitchen staff meetings during changeover when necessary.
Responsible for food preparation of all Dapple events.