Job: SOUS CHEF

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Jobing Description

Title: SOUS CHEF
Job Code: FBSCHEF
Location:
City: Alpine
State: CA
Work Schedule: FLEX
Average Hours per Week: 40
Travel Involved: None
Job Type: Full Time
Required Skills Tests:
Category: Food and Beverage

Core Scope Manages the operations and activities of the culinary team engaged in preparing and cooking foods in various kitchens; ensures efficient and profitable food service.
Responsible for ensuring that team member training programs meet department standards, includes follow-up and follow-through.
Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, build to-s, performance appraisals and other related administrative duties.
Checks par levels to determine the variety and quantity of products required for shift worked and to set-up for the next shift; adjusts par levels as needed.
Assists in the planning, development, implementation, and follow through of new menus, menu changes, and/or promotions. Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers.
Analyzes of food costs and, if necessary, establishes strategies for reducing food costs.
Analyzes kitchen labor/productivity ratios and establishes strategies for improvement.
Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation).
Assists with the set-up, execution, and break down of the various kitchens throughout the Food and Beverage Department; ensures the proper timing, equipment, par levels, and storage of un-used food.
Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through.
Ensures raw food specifications meet standards.
Ensures all health regulations are maintained to prevent food borne illnesses.
Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature tracking.
Complies with applicable governmental laws and regulations.
Follows company and departmental policies and standard operating procedures.
Practices Viejas guest service standards while performing job duties and responsibilities.
Performs other duties as assigned.
Job Complexity Receives assignment in the form of objectives with goals and the process by which to meet the goals.
Provides direction to employees according to established policies and management guidance.
Administers company policies that directly affect subordinate employees.
Recommends changes to unit or sub-unit policies.
Management reviews work to measure meeting of objectives.
Discretion Works on issues where analysis of situation or data requires review of relevant factors.
Exercises judgment within defined procedures and policies to determine appropriate action.
Erroneous decisions or failure to achieve results may cause delays in schedules and loss of assets/money.
Interaction Interacts with internal and external guests.
Frequently interacts with subordinate supervisors and functional peer groups. Interaction normally requires the ability to gain corporation of others, conducting presentations of technical information concerning specific projects or schedules.
Supervision Provides direct supervision to professional individual contributors and/or skilled support individuals.
Acts as advisor to unit or sub-units and may become actively involved, as required, to meet schedules and resolve problems.

Skills / Requirements

Education/ Certification * Requires high school diploma or GED.
* Associate-s degree preferred.
* Serv-Saf Card required.
* Food Handler-s Card required.

Experience * Requires 3 or more years of related experience and/or training or the equivalent combination of education and experience.
* Demonstrated leadership experience required.

Knowledge and Skills * Excellent verbal, written and communication skills.
* Bilingual in Spanish preferred.
* Knowledge of cost control methods, including purchasing, menu planning and menu costing.
* Knowledge of computers, including Microsoft Outlook, Word, and Excel.
* Knowledge of Lawson System preferred. * Ability to listen, multi-task, and manage time.
* Ability to work in a fast paced, high stress work environment.
* Must be dependable, timely and have high attention to detail.
* Must be flexible to work different shifts, evenings, weekends, and holidays.