Sous Chef Jia - Beau Rivage

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POSITION SUMMARY:

Assist the chef in all phases of kitchen production and to instruct the cooks and helpers in proper cooking skills and techniques. Pan-Asian Cuisine experienced desired.

ESSENTIAL FUNCTIONS AND TASKS:

• Good knowledge of Asian ingredients preferred.
• Must be able to prep all types of sushi and be proficient with wok style preparation.
• Ability to use specialty equipment such as the wok, rice cookers, bamboo steamer, and specialty tools.
• Assists Room Chef in monitoring overtime, staff motivation.
• Oversees product consistency and make necessary modifications according to business needs.
• Monitors waste and over production, as well as utilizes leftovers, and ensures proper rotation and quality control.
• Assists Room Chef in monitoring training of new employees to help them achieve higher status.
• Assists Room Chef in monitoring and enforcing Company & departmental safety policies, Health Department Standards and all other applicable.
• Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll and staff files, etc.
• Responsible for assisting Room Chef in monitoring food cost for their outlet, and order of all foodstuffs.
• Responsible for assisting Room Chef in maintaining the overall cleanliness and equipment maintenance of their areas.
• Assists Room Chef in preparation of menu.
• Takes inventory, coordinates with the Chef on order and preparation of food items.
• Delegates work assignments.
• Assists Room Chef in production of menu. Delegates and assists in cooking of food items, supervise staff. Coordinates with Chef on proper cooking and time.
• Service of menu – Constantly supervises and assists in plate up, coordinates with Chef on buffet and reception setup. Delegates station assignments. Checks food items.
• Breakdown – Constantly coordinates with Chef of breakdown and transfer of banquet function food items, delegates breakdown to staff.
• Constantly achieves all Service, Financial and Human Resource goals set forth by the Vice President of Food & Beverage.

EDUCATION and/or EXPERIENCE:

Associates degree in culinary arts or related field and six years high volume cooking experience or an equivalent combination of education, training and experience.

KNOWLEDGE/SKILLS/ABILITIES:

• Must have knowledge of kitchen equipment and good knife skills
• Must be proficient in the preparation and service of all hot food stations applicable to their outlet.
• Must be capable of following directions
• Must possess good recall and memory
• Must be able to speak, read and write English

PHYSICAL DEMAND:

• While performing the duties of this job, the employee is frequently standing, walking, listening, speaking and smelling.
• Frequently walking distances of 10 to 30 ft., between various areas of department. Frequently walking distances up to 300 ft.
• Frequently using wrist motion, dexterity, and eye-hand coordination, reaching, twisting and balancing.
• Frequently lifting 55lbs. Occasionally carrying, pushing, and pulling up to 1200 lbs.

WORKING CONDITIONS:

Work performed in climate-controlled environment with occasional hot and cold temperature changes. Employee will be required to stand on concrete floors, tiles/mats and walk on uneven or wet surfaces. Employee will be exposed to food odors, knives, and mechanical kitchen equipment. The noise level in the work environment is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK SCHEDULE/HOURS:

Regular scheduled hours. Must be flexible if needed for occasional work outside of normal business hours.