The Sous Chef is responsible for the proper preparation of the planned menu and supervises the kitchen employees. In the absence of the Executive Chef, the Sous Chef will assume responsibility for the kitchen.
This is a full time, onsite, position located in Woodland Hills, California.
Compensation: $80,300 annually. PRINCIPLE DUTIES:
- Organizes all evening paperwork and posts next day's production schedule. Supervises the kitchen staff in all aspects of daily assignments, as required. Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.
- Assists in daily shift change walk-through of kitchen staff. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned.
- Responsible for the direction of the kitchen in the absence of the Executive Chef. Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus.
- Assists with food orders, production sheets and related material. Assists the Executive Chef in executing all catered and special event functions.
- Supervises staff daily ensuring they are working safely and following all safety procedures and policies. Provides coaching in safety procedures and conducts safety training on a regular basis.
- Daily monitors the ADP payroll system, insuring staff are complying with state regulations and meal periods and breaks are taken in a timely manner.
- Manage the temperature control logs, cooling logs, ROP, HACCP policies and procedures.
- Completes staff schedules and monitors that call-offs are covered and logged.
- Ensures staff evaluations are completed in a timely manner. Also coaches, counsels and conducts disciplinary action with staff when appropriate.
- Other duties as assigned by supervisor.
QUALIFICATIONS:
- Minimum of two years experience as a Sous Chef in a hotel, restaurant, or club with fine dining
- Minimum of two years supervisory experience.
- Health care food & beverage experience preferred.
- Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.
- Formal culinary education strongly preferred.
- Must be ServSafe certified.
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