Tandem Hospitality Group
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Job Description The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment.
Job Responsibilities
Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies
Participate in the development of the kitchen's business strategies
Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
Provide employees with the tools and environment they need to be successful
Develop and implement strategies and practices that support employee engagement
Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
Coordinate service with restaurant and banquet operations
Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
Ensure that stations are set up properly in time for service
Ensure that food is properly covered, dated, stored, and rotated
Ensure the correct temperature of both stored and prepared foods
Taste all food items for quality purpose before service begins
Use food preparation tools in accordance with manufacturer's instructions
Close the kitchen correctly and follow the closing checklist for kitchen stations
Maintain an organized and sanitized work area at all times
Make sure all storage areas are tidy and all products are stored appropriately
Use safe and hygienic food handling practices at all times
Report any unforeseen circumstances, maintenance needs or faulty equipment
Follow all company safety and security policies and procedures
Report accidents, injuries, and unsafe work conditions
Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment
Comply with quality assurance expectations and standards
Perform other duties as assigned, requested or deemed necessary by management
Job Qualifications
High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
Degree from recognized culinary institution preferred
Ability to read, write, convert measurements and follow a recipe
ServSafe Certified
Referrals increase your chances of interviewing at Tandem Hospitality Group by 2x
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Job Description The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment.
Job Responsibilities
Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies
Participate in the development of the kitchen's business strategies
Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
Provide employees with the tools and environment they need to be successful
Develop and implement strategies and practices that support employee engagement
Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
Coordinate service with restaurant and banquet operations
Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
Ensure that stations are set up properly in time for service
Ensure that food is properly covered, dated, stored, and rotated
Ensure the correct temperature of both stored and prepared foods
Taste all food items for quality purpose before service begins
Use food preparation tools in accordance with manufacturer's instructions
Close the kitchen correctly and follow the closing checklist for kitchen stations
Maintain an organized and sanitized work area at all times
Make sure all storage areas are tidy and all products are stored appropriately
Use safe and hygienic food handling practices at all times
Report any unforeseen circumstances, maintenance needs or faulty equipment
Follow all company safety and security policies and procedures
Report accidents, injuries, and unsafe work conditions
Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment
Comply with quality assurance expectations and standards
Perform other duties as assigned, requested or deemed necessary by management
Job Qualifications
High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
Degree from recognized culinary institution preferred
Ability to read, write, convert measurements and follow a recipe
ServSafe Certified
Referrals increase your chances of interviewing at Tandem Hospitality Group by 2x
#J-18808-Ljbffr