Sous Chef

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GENERAL STATEMENT OF DUTIES:

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a part-time Sous Chef for ASM/Pensacola Bay Center. The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department. The work schedule is event driven and may require early morning, late night, and weekend shifts.

Position:
Sous Chef

Facility:
Pensacola Bay Center

Department:
Food & Beverage

Reports To:
Executive Chef

FLSA Status:
Part-time, Non-Exempt

GENERAL STATEMENT OF DUTIES:

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a part-time Sous Chef for ASM/Pensacola Bay Center. The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department. The work schedule is event driven and may require early morning, late night, and weekend shifts.

MAJOR

DUTIES AND RESPONSIBILITIES:

• Produce required product according to Banquet Event Orders (BEO) for each event
• Prepare recipes as directed
• Order, receive, and prepare food items while maintaining food costs and budget goals
• Maintain all kitchen equipment cleanliness and maintenance
• Support all kitchen and stewarding staff
• Assist with training of all cooks
• Assist with taking monthly inventory
• Responsible for kitchen in absence of Executive Chef
• Other duties as assigned

SUPERVISORY RESPONSIBILITIES :

• Directly Supervise Line and Prep Cooks
• Demonstrate supervisory responsibilities in accordance with ASM Global’s policies and applicable laws
• Responsibilities include training employees; planning, assigning and directing work; reviewing and evaluating performance; addressing complaints and resolving problems

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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.

• Ability to communicate well, both written and orally
• Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment
• Able to manage multiple projects and meet tight deadlines
• Ability to operate industry related equipment
• Ability to be creative with food presentations and maintain a quality product
• Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems
• Ability to train and direct employees to plan and assign work in an efficient and effective manner
• Demonstrate knowledge of standard office practices, procedures and industry terminology
• Produce required product according to Banquet Event Orders for each event
• Results oriented individual with the ability to meet budgetary goals
• Excellent organizational, planning, communication, and inter-personal skills
• Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines
• Must adhere to local Health Department code
• Current Serv Safe Manager Certification

EDUCATION AND/OR

EXPERIENCE:

• Minimum of four (4) years in banquet facility producing meals for large or multiple events
• Two-year Associate Degree in Culinary Arts, or combination of education and experience
• Previous leadership experience preferred

COMPUTER

SKILLS:

To perform this job successfully, an individual should be proficient in Microsoft Word and Excel. Other computer literacy recommended (including Microsoft Outlook).

CERTIFICATES, LICENSES, REGISTRATIONS:

• Current Serv Safe Manager Certification, or be able to obtain within 6 weeks of employment

PHYSICAL DEMANDS:

The physical demands described here 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…