Sous Chef

Overview

Sous Chef role at Kaskaid Hospitality. The position provides leadership and assistance to the entire staff to ensure guest-focused and team-focused service, with a focus on high-quality food, safety, sanitation, and guest satisfaction. Compensation: $70,000.00 per year.

• Scheduling staff for proper labor costs.
• Determine amount and type of food and supplies required using production systems and controlling food costs.
• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
• Continuous teaching, leading and motivating staff in positive manner.
• Coordinate introduction of new menu items from corporate executive chef to staff.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
• Facilitate the correct preparation of all food served following standard recipes and special diet orders within specified time limits.
• Oversee the apportioning of food for service.
• Store and properly handle raw or prepared foods and non-food supplies, marking date and item.
• Handle food in a manner that is consistent with local health department guidelines.
• Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
• Report necessary equipment repair and maintenance to Home Office, and facilitate outsourcing of repairs.
• Liaison for staff issues, reporting all issues to Human Resources.
• Follow all designated uniform, grooming, safety and sanitation rules and regulations.

• Serve Safe Certification & Food Handlers Certificate (or ability to get).
• Computer skills (Microsoft Word, Excel, Outlook).
• Basic mathematical skills.
• Ability to follow written and oral instructions and procedures.
• Ability to supervise and motivate others while acting as a role model; knowledge of supervisory practices and procedures.
• Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas.
• Manages time effectively and prioritizes tasks for efficient service.
• Ability to delegate tasks effectively.
• Ability to work independently as well as in a team.
• Demonstrates good judgment and decision making skills.
• Ability to multi-task and stay focused with interruptions.
• Conforms to high standards of personal integrity and ethical behavior.
• Excellent knowledge of Microsoft Office:
  Word, Excel and PowerPoint.
• Familiarity with kitchen equipment including ovens, stoves, dishwasher, slicers, steamers, mixers, knives.

Our Sous Chefs embody the Spirit of Hospitality and ensure Every Guest Leaves Happy. Our Managers and Chefs work together to serve the highest quality food and beverage, with strict adherence to recipes, product handling integrity, safety and sanitation. Continued coaching and development of all staff is essential. Our Chefs are leaders in living our Mission, Vision and Values.

$70,000.00 per year.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

• Seniority level:
  Mid-Senior level
• Employment type:
  
  Full-time
• Job function:
  Management and Manufacturing
• Industries:
  Restaurants