Terrace Sous Chef

Job Summary . • Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all restaurant meals, food quality and presentation, compliance.• Assist with regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.• Meet with Terrace Restaurant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.• Ensure that assigned staff has reported to work; document any late or absent employees.• Coordinate breaks for assigned staff.• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.• Complete opening duties:o Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.o Check production schedule and pars.o Establish priority items for the day.o Transport supplies from the storeroom and stock in designated areas.• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.• Start prep work and production of items needed for the day.• Select, clean and prepare fruits and vegetables.• Inform the Chef of any shortages before the item runs out.• Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.• Assist Staff wherever required to ensure optimum service to guests.• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.• Inform Chef of any excess items that can be used in daily specials or elsewhere.• Maintain proper storage procedures as specified by Health Department and hotel requirements.• Minimize waste and maintain controls to attain forecasted food cost.• Ensure all Staff assignments are completed before they sign out.• Review status of work and follow-up actions required with the Chef before leaving.• Assist with inventories as scheduled.SALARY RANGE: $76,000 - $78,000 YEARLY Requirement . • Ability to work and stand in confined spaces for long periods of time.• Requires the ability to lift and carry object weighing up to 80 pounds. • Ability to work in a standing position for long periods of time (average of 8 hours).• While performing the duties of this job, the employee is primarily in a controlled, temperate environment to include heat and cold.• Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, walking. • Ability to perform job functions with attention to detail, speed and accuracy.• Ability to prioritize, organize, delegate work and follow through.• Ability to be a clear thinker, remain calm and resolve problems using good judgment.• Ability to work well under pressure of meeting production schedules and timelines for guests' cold food orders.• Ability to work with all products and food ingredients involved.• Ability to operate, clean and maintain all equipment required in job functions.• Ability to supervise, train and direct employees; give correction when needed.• Ability to comprehend and follow recipes.• Ability to expand and condense recipes.• Culinary college degree preferred.• 2-3 years of experience as a Sous Chef at a luxury hotel or restaurant.• Previous supervisory experience required• Food Handler’s Certificate required. Terms of employment . Full time