Sous Chef

JOB DESCRIPTION

Cosmos Club, founded in 1878, is a private social club for men and women distinguished in science, literature and the arts or public service. Members come from virtually every profession that has anything to do with scholarship, creative genius or intellectual distinction.

Summary/Objective: The Sous Chef is responsible for assisting the Executive Sous Chef in production and shift coverage for banquets, restaurant and pastry. They will assist in production and execution of any special club function, i.e. Chef's Table, GM Luncheons. They will assist with the ordering, requisitioning, preparation and execution of banquet or restaurant events. They will make sure their staff is working within an effective cost conscientious manner.

Essential Functions:

• Assists with planning, organizing and controlling all banquet and restaurant related food production
• Maintains daily logs for employees
• Maintains responsibility in the hiring of their direct reports and monitors the proficiency of those employees
• Oversees the training and development of their employees
• Assists culinary management with developing banquet, restaurant and special event menus that evokes change seasonally
• Assists with developing standardized recipes and procedures for consistency and training purposes
• Handles daily testing and evaluates food products for quality
• Helps maintain ordering and receiving program in the absence of the purchasing agent to ensure proper quality and price on all purchases

Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change.

Required Experience and Education:

• Able to express creativity through food selections, preparation and presentation
• Able to solve problems quickly under pressure
• Basic computer skills (typing, Word, Excel, Google Docs, printing)
• Four years or more of culinary banquet experience
• Culinary degree is preferred, but not required

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.

• While performing the duties of this job, the employee is regularly required to walk, talk and hear. The employee frequently is required to stand for long periods of time, walk, use hands to finger, handle or feel and reach with hands and arms.
• Must be able to lift, carry, push and pull food trays and carts up to 50 lbs routinely with or without reasonable accommodation