Job Title: Sous Chef
JOB TITLE: Sous Chef
Send your resume to John LaGrone at email@example.com
The executive chef will train and manage hourly kitchen personnel and supervise/coordinate culinary activities; work a lead station in the kitchen on the main line; estimate food consumption and requisition or purchase food; be able to assist with developing recipes, and ensure proper safety and sanitation in kitchen. The sous chef will oversee the daily operations of the kitchen and may also participate in special catering events. The sous chef may also offer culinary instruction and/or demonstrate culinary techniques. The sous chef directly reports to the Executive Chef and will be responsible to supervise kitchen personnel. Sous Chef duties will include, but are not limited to: employee supervision and discipline, offer input on individual employee's performance, exercise cost control measures regarding food and labor, execute recipes and maintain food quality, and supervise and maintain kitchen line performance to the level consistent with established "Wolfgang Puck Fine Dining Group" standards. This is a full time position which requires days, nights, weekends, and all holidays.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions
- Excellent reading, writing and oral proficiency in the English language
- 2-3 years prior experience as Sous Chef in fine dining restaurant
- Passion for hospitality, food and wine
- College or Vocational degree, high school diploma or general education degree (GED)
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud.
(Please note management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).
PHYSICAL, COGNITIVE, SOCIAL AND ENVIRONMENTAL REQUIREMENTS:
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee is occasionally required to reach with hands and arms and taste or smell.
The employee must regularly lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.
All requirements are subject to possible modification to reasonably
accommodate individuals with disabilities.