The Sous Chef will be responsible for direct supervision of prep, line and lead cooks in the absence of the Restaurant Chef. Provide support to the culinary team, demonstrating a creative and innovative approach to cooking. Help provide staff with continuous culinary training and development opportunities.
The Sous Chef will have the ability to learn and assist in the following: Create menu offerings and specials that reflect a high level of culinary expertise and creativity. Ensure products are consistent in quality and presentation. Meet established food cost budget. Meet established labor costs. Complete purchase orders and conduct inventory. Create schedules, learn Timesaver program to do payroll edits, learn applicable California labor laws. Train, supervise and direct hourly associates for productivity, standards (including behavior), meal breaks, attendance and grooming. Provide feedback to associates. Communicate to all levels of the organization via e-mail and outlook calendar. Ability to create presentations, written training and present clear communication across varied skill level. Ability to become the line cook trainer for the culinary department.
Position qualifications: Graduation from an accredited Culinary School Program. Minimum four (4) years experience as a line cook. Minimum two (2) years experience as a Lead Cook in a Luxury Four or Five Diamond hotel/resort/restaurant. Knowledge of a variety of cuisines. Ability to supervise associates. Knowledge in food costing, prep lists, station set up diagrams. Proficiency and ability to train staff in all food stations. Proven organizational skills. Strong verbal and written communication skills. Ability to lead associates in a manner consistent with our culture and standards. Bi-lingual candidate is desired.