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Hyannis

    Experienced Professional Sous Chef - Hyannis, United States - Cape Codder Resort

    Cape Codder Resort
    Cape Codder Resort Hyannis, United States

    Found in: beBee S2 US - 3 weeks ago

    Default job background
    Full time
    Description

    Summary: The Sous Chef exudes a passion for culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As Sous Chef, you will be responsible for our kitchen staff and team members in the culinary operations with an emphasis on food quality, and ensuring our guests are wowed with every bite.

    Essential Duties and Responsibilities:

  • Oversees all back-of-the-house operations with an emphasis on quality.
  • Ability to perform all responsibilities of each position in the kitchen.
  • Ensure that guests receive excellent service and enjoy their culinary experience.
  • Manage and supervise all kitchen operations.
  • Assists Kitchen Manager and Assistant Kitchen Manager in all facets of operation including financial, and forecasting.
  • Collaborates with the food and beverage management team on menus for restaurant operations.
  • Collaborates with the food and beverage management team in the training and development of kitchen staff.
  • Instruct cooks in the preparation, cooking, garnishing, or presentation of food.
  • In collaboration with the Kitchen Manager and team, controlling and directing meal preparation.
  • Manages food quality and portion controls, and conformance to established standards.
  • Check the quality of raw or cooked food to ensure that exceptional standards are met.
  • Approving and visually inspecting dishes before they reach the customer.
  • Ensure that kitchen staff adhere to quality, hygiene, and cleanliness standards.
  • Requisition of food and other supplies needed to ensure efficient operation.
  • Evaluate purchasing orders for quantity and quality of received goods and new products.
  • Inspect supplies, equipment, and work areas for conformance to established standards.
  • Performs a daily walk-through of inventory to determine daily production.
  • Conducts proper ordering procedures to maintain appropriate par levels of all products.
  • Performs a daily line check to ensure consistent tastes, accurate temperatures, and quality of items.
  • Ensures and enforces a high standard of service efficiency, sanitation, training, and safety.
  • Collaboration with executive chef interviews, hires, develops, trains, and manages sous chefs, prep cooks, line cooks, stewards and kitchen janitor or cleaners.
  • Meets daily with the staff to coordinate and ensure production standards.
  • Conducts meetings with staff at regular weekly intervals.
    Source: Hospitality Online
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