SUMMARY
The Sous Chef is primarily responsible for working on all food preparation and tasks directed by the Executive Chef. The Sous Chef must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on event requirements and this position requires event presence and support.
ESSENTIAL RESPONSIBILITIES include the following:
1. Must lead by example for professional appearance, high standard of work ethics, and appropriate language.
2. High level of creativity and productivity
3. Ensures that critical control points are flowed and logged for every shift worked
4. High level of quality and organization of all food production and food service areas
5. Ensures the accuracy of inventories
6. Monitors control and best practice systems, which assure quality and portion consistency
7. Assists with orientation, training and scheduling of kitchen staff and concession cooks
8. Monitors employee breaks and meals-lead by example
9. Maintains food specifications, recipes and cooking, reheating and quality procedures from Executive Chef
10. Implements and maintains high standards of sanitation in compliance with Department of Health regulations
11. Maintains facilities, coolers, dry storage, and equipment in optimum condition
12. Responsible for organizing kitchen and kitchen production hallway and ensure it stays clean and organized
13. Train and monitor quality of Concession Stand Cooks
14. Related duties as required or assigned.
SUPERVISORY RESPONSIBILITIES
Oversees kitchen staff in lieu of Executive Chef absence. Train and monitor work of kitchen staff and cooks. Ensures all employees practice the FIFO method for all products. And complete monthly inventory of all food and non-food products in kitchen areas.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
1. Able to work an event-driven schedule including days, nights, weekends, and holidays when applicable.
2. A demonstrated ability to follow directions and complete assigned tasks with a minimum amount of instruction and supervision is essential.
3. Ability to organize workflow and meet established deadlines.
4. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. Maintains a professional appearance and presentation.
5. Integrity and Trust: Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn’t misrepresent him/herself and is highly respectful of others.
6. Communication: Consistently exhibits courteous, respectful, non-defensive and appropriate communications. Presents information in a concise and understandable format.
7. Teamwork: Works cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.
8. Ability to make effective management decisions immediately without supervision.
EDUCATION and/or EXPERIENCE
1. Minimum of 2-3 years kitchen Food Service experience in a full-service restaurant or events venue.
2. Professional appearance and presentation required.
3. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
4. Working knowledge of employee scheduling in a hospitality environment.
5. Ability to obtain an alcohol service certificate in the state of Indiana.
CERTIFICATES / LICENSES / REGISTRATIONS
1. Must possess current, valid driver’s license and a current working cellphone with a number that can be accessed by building management personnel for business contact purposes.
LANGUAGE SKILLS
1. Ability to communicate effectively orally and electronically.
2. Ability to read and comprehend instructions, correspondence, and memos.
3. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
4. Ability to write reports, business correspondence, and procedure manuals.
5. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
6. Ability to speak and understand English.
MATHEMATICAL SKILLS
1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
2. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage.
3. Ability to add, subtract, multiple and divide in all units of measure, using whole numbers, common fractions and decimals.
COGNITIVE SKILLS/REASONING ABILITY
1. Ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment.
2. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
3. Ability to remember previously learned material such as specifics, criteria, techniques, principles and procedures, grasp and interpret the meaning of the material and use learned material in new and concrete situations.
4. Ability to break down material into its component parts so that its organizational structure can be understood.
5. Ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards.
6. Ability to put parts together to form a new whole or proposed set of operations.
7. Ability to relate ideas and formulate hypotheses.
8. Ability to appraise judgments involved in the selection of a course of action.
9. Ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice.
10. Ability to solve complex problems with sensitivity and diplomacy, while displaying decisive executive leadership.
11. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
1. Ability to perform the following physical activities: stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.
2. While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.
3. The employee is occasionally required to stand and walk.
4. The employee must regularly lift and/or move up to 50 pounds.
5. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
1. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and high, precarious places.
2. The employee is occasionally exposed to outside weather conditions.
3. The noise level in the work environment is usually moderate, but there will be cases where the noise level is loud to extremely loud.
CONCLUSION
The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified.
VenuWorks is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
