Sous Chef - South River, United States - Anne Arundel Workforce Development Corporation (AAWDC)

Description

Job Description

Job DescriptionDescriptionWorks with the Head Chef in supervising food production for all food outlets, banquet events and other functions at the club. Serves as "second-in-command" of the kitchen in the absence of the Head Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.

Key Responsibilities· Directly supervises the daily preparation of soups, sauces, and "specials".· Works with the Head Chef on inventories, pricing, cost controls, requisitioning and issuing for food production.· Assumes complete charge of the kitchen in the absence of the Head Chef.· Manages employment activities for kitchen staff members, including but not limited to:· Interviewing, selecting, training,· Planning the work, developing work schedules, and apportioning the work,· Directing and monitoring work activities and evaluating performance,· Handling complaints and administering discipline; terminating as appropriate,· Ensuring sanitation and safety programs are closely followed.· Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.· Assists the Head Chef with menu planning and related production activities.

Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.· Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.· Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Head Chef.

Perform other duties as appropriate