Sous Chef

•

•

Sous Chef

Role Summary Our Sous Chefs are responsible for providing the Vandelay Hospitality Group standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen staff and creating and fostering a sanitary, productive, and team-oriented work environment.

Responsibilities

• Preparing meals and good to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, safety and sanitation requirements
• Using properly using kitchen knives and equipment such as grills, ovens, and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized, and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Culinary Manager
• Assist with interviewing, hiring, training and follow up with new team members.
• Continuously cross-train, develop and mentor team members.
• Run pre-shift meetings and update the team on any key business or menu updates.
• Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking, and serving standards.
• Ensuring all reports, documentation, and other information required by our corporate office are submitted in a timely and accurate manner.
• Create and maintain organizational systems in kitchens that reflect the flow of operations.
• Receive products and store appropriately.
• Ensuring secure, safe handling, and transportation of funds.
• Ensuring adherence to all local, state, and federal laws and regulations.
• Adhere to all disciplinary action guidelines set by the company.
• Attend and participate in weekly manager meetings

Requirements

• High school diploma or GED required; Culinary degree preferred.
• 1+ years of full-service restaurant management experience.
• Able to work a minimum of 55 hours per week, with the flexibility in hours necessary to manage, and operate the restaurant effectively.
• Results driven, trustworthy and team oriented
• Must be able to lift to 50 pounds.
• Availability to work during business hours, including weekends and evenings
• Must be able to work standing and walking for extended periods of time.

Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.