SOUS CHEF

Human Resources Team · Nassau

SOUS CHEF

Job Summary: The chef de cuisine will be responsible supervising the staff of Line Cooks Level I, II, & III and chefs de partie, along with stewards and store room staff.

Responsibilities:

Ensuring the flow of foods are at the required level of excellence and prepared in a timely manner
Overseeing that operational requirements, recipes, opening and closing procedures, and health codes are followed according to department standards
Overseeing the delivery of menu items to ala carte service staff, banquet, specialty kitchens, and employee cafeteria on time
Working with chef de cuisine on a la carte menu line creating and plating on-trend menu items and themed buffet items for Banquet departments
Meeting with culinary team management to review menu strategies, new offerings, introduction of new concepts, financial management issues, training updates, and performance issues
Managing cook line workers level I, II, & III, to ensure food quality, efficiency, and proper quantity are prepared to the required daily business levels

Qualifications:

High School Diploma
Completion of apprenticeship certificate and/or vocational training
Four (4) years' culinary experience
Associates Degree in Culinary Arts preferred
Food Handler Permit

SOUS CHEF : The chef de cuisine will be responsible supervising the staff of Line Cooks Level I, II, & III and chefs de partie, along with stewards and store room staff.

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