Sous Chef - Culinary - Banquets

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Responsibilities: 

• Assists Chef de Cuisines in managing all food facilities
• Reports to Chef de Cuisines and consults with him in regard to daily changes and projected business
• Participates in weekly menu and banquet planning; attends weekly Food & Beverage meeting
• Follows work schedule as agreed upon with Chef de Cuisine and approved by Director of Culinary Arts
• Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in that day’s duties, and are performing their duties in accordance with standards set by the Chef de Cuisine
• Follows up by frequently checking employees to see that assigned duties are being performed correctly
• Checks employees’ stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties
• Monitors and maintains eye on portion sizes and plate presentation
• Assures a secure workplace by maintaining safety standards and monitoring inventory levels
• Assists kitchen management in ordering and inventory control
• Enforces proper food handling procedures, minimizing public health risk and preventing product waste
• Is familiar with all aspects of the kitchen and is ready to perform any job when needed
• Responsible for attending all Reynolds training seminars and manager meetings
• Maintains breakage, spoiling, and refrigeration temp logs daily

Qualifications: 

• Able to read, follow and direct orders, lists and recipes
• Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment
• Proven leadership skills; ability to train and motivate at the line level
• Valid Serve Safe certification card required on duty
• Must have the ability to stand, walk, and lift often
• CPR/First Aid certification
• Knowledge of Jonas, Time Management, HR Software, and Reserve Interactive is preferred

Benefits:

• Medical, dental, vision and life insurance  
• Paid time off: 2 weeks vacation at date of hire; after 90 days 3 sick and personal days, plus 10 holidays 
• 401(k) with company match 
• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges