Sous Chef

Broad Statement of Responsibilities :

A creative individual who is willing to participate in creating seasonal menus and designing new dishes.  The successful candidate will assist in both culinary and administrative tasks while communicating with the AM / PM Culinary staff, the Culinary Manager and Manager of Facilities & Executive Director.  We are looking for a professional who is dedicated to food quality and sets high standards for their output.

Qualifications : The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 5+ years of culinary experience in a high-end establishment
• Able to stand for 8+ hours
• Able to squat, bend, kneel, and lift 50 lbs
• Knowledge of various cooking methods, ingredients, and procedures
• Management skills and experience
• Familiarity with industry’s best practices and sanitation
• Leadership experience
• Time-management skills
• Capable of making good decision
• Ability to handle pressure well
• Ability to deal with uncertainty
• Familiarity with menu costing procedures
• Ability to work a flexible schedule

Education : Culinary degree or certification required

Experience : 5+ years of culinary experience in a high-end establishment  and 2 years supervisory experience

Special Skills & Knowledge : Candidates should have the following skills and attributes : must be able to work and communicate well with people; be adaptable and accept changes quickly and easily; be willing to address conflict appropriately. Basic computer skills are required with Microsoft Office Suite and web-based products knowledge a bonus.

Physical Requirements : The physical requirements described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Materials & Equipment : Professional kitchen equipment, purchasing systems, knifes, buffet equipment

Essential Requirements :

Position Duties and Responsibilities – Responsibilities include but are not limited to :

The above duties reflect the general details considered necessary to describe the principle work functions of the position and shall not be considered as a detailed description of all work requirements that may be in the position. These duties and responsibilities are the expectations upon which performance is measured.