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Executive Chef Assistant
2 months ago
The Sous Chef will oversee the direction of the kitchen's daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment.
Key Responsibilities- Supervise all line set-up, prep, and breakdown activities, delegating tasks to line personnel as needed.
- Oversee buffet, beverage, break, and carving table set-up and breakdown, ensuring all necessary equipment is set up.
- Assist the Executive Chef with kitchen record keeping and administrative requirements, including food inventories and ordering.
- Measure, mix, and cook ingredients according to recipes.
- Maintain a clean kitchen, ensuring no food debris is present on any surface.
- Ensure kitchen staff are aware of workplace expectations through on-going assistance, training, and mentoring.
- Monitor production of food preparation, ensuring quality, consistency, and concept are maintained.
- Communicate with supervisors, peers, and subordinates.
- Minimum of 2 years in a similar position in a banquet, hotel, or convention center setting with prior supervisory experience.
- Ability to stand for extended periods, speak clearly, and make fast, simple, repeated movements of fingers, hands, and wrists.
- High school diploma and formal training or on-the-job training.
- Good sense of taste and smell, and experience in culinary training, including menu planning, food preparation, and selection and storage of food.
