Sous Chef
Coast Kitchen Restaurant at
Timber Cove Resort
Jenner, California, USA
The Sous Chef is the second in command and responsible for all the daily operations of the kitchen and kitchen staff in the absence of the Executive Chef. They are responsible for all ordering and proper rotation and storage of all product and the proper use of said products in the kitchen. They work in conjunction with the Executive Chef in menu development and implementation of changing menu items and daily specials. The Sous Chef is also responsible for training and disciplining staff members as needed. They are further responsible for all stations and line setup for all meal periods and special events. He/she is responsible for maintaining cleanliness of the physical plant at all times.
ESSENTIAL FUNCTIONS:
The Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. The Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must.
Planning and directing food preparation:
As the second in command, the Sous Chef is most often responsible for managing kitchen staff to ensure food is prepared properly. The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen.
Managing kitchen staff:
The Sous Chef will ensure that all kitchen workers are performing at the level required by a professional kitchen. He or she may be asked to discipline workers who are not performing their job correctly or professionally, and may come up with incentives to ensure that workers are putting their best effort forth.
Training and scheduling:
The Sous Chef is in charge of training new employees and working with the Chef to create the schedule to ensure adequate manning of the kitchen.
Expediting:
The Sous Chef will serve as the expeditor for the kitchen during service when the Chef is not expediting. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
Line Work:
The Sous Chef will cook on the line and cover stations as needed.
Quality Control:
The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality. The Sous Chef will often be asked to ensure that portions are correct and the food is plated properly.
PREREQUISITES:
Education: Degree from an accredited culinary school or combination of school and working experience is required.
Physical: Must be able to speak clearly and listen attentively to employees, dining room and kitchen staff and guests. Must be able to understand English and have basic spoken and written English skills. Must be able to stand and exert well-paced mobility for periods of up to 6 hours in length under very hot and stressful conditions. Must have the ability to lift pots, pans, etc., up to 50 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tool and equipment.
Experience: Minimum 6 years’ kitchen experience required; with large preference to having kitchen management experience. Menu and recipe development, implementation and preparation of menu items. Dealing with all operational aspects of the kitchen and its physical plant. All forms of cooking experience, i.e. grilling, sautéing, roasting. Excellent knife skills, familiar with all kitchen equipment, organizational skills.
Certifications, Licenses, Registrations: Management level Serve Safe certification.
ESSENTIAL FUNCTIONS:
The Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. The Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must.
Planning and directing food preparation:
As the second in command, the Sous Chef is most often responsible for managing kitchen staff to ensure food is prepared properly. The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen.
Managing kitchen staff:
The Sous Chef will ensure that all kitchen workers are performing at the level required by a professional kitchen. He or she may be asked to discipline workers who are not performing their job correctly or professionally, and may come up with incentives to ensure that workers are putting their best effort forth.
Training and scheduling:
The Sous Chef is in charge of training new employees and working with the Chef to create the schedule to ensure adequate manning of the kitchen.
Expediting:
The Sous Chef will serve as the expeditor for the kitchen during service when the Chef is not expediting. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
Line Work:
The Sous Chef will cook on the line and cover stations as needed.
Quality Control:
The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality. The Sous Chef will often be asked to ensure that portions are correct and the food is plated properly.
PREREQUISITES:
Education: Degree from an accredited culinary school or combination of school and working experience is required.
Physical: Must be able to speak clearly and listen attentively to employees, dining room and kitchen staff and guests. Must be able to understand English and have basic spoken and written English skills. Must be able to stand and exert well-paced mobility for periods of up to 6 hours in length under very hot and stressful conditions. Must have the ability to lift pots, pans, etc., up to 50 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tool and equipment.
Experience: Minimum 6 years’ kitchen experience required; with large preference to having kitchen management experience. Menu and recipe development, implementation and preparation of menu items. Dealing with all operational aspects of the kitchen and its physical plant. All forms of cooking experience, i.e. grilling, sautéing, roasting. Excellent knife skills, familiar with all kitchen equipment, organizational skills.
Certifications, Licenses, Registrations: Management level Serve Safe certification.