Sous Chef

Job Summary: To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes.

Compensation: Salary $70k to $75k Annually

Essential Duties and Responsibilities

• Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction.
• Manage kitchen staff in the proper preparation, cooking and garnishment of various menu items.
• Assist in the development and enforcement of policies to control food cost and quality.
• Ensure proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations.
• Assist Executive Chef and Executive Sous Chef with menu planning and tasting activities.
• Manage and work in all kitchen production stations as needed and directed.
• Run all culinary event execution and lead front service teams to include leading and controlling serve out lines.
• Maintain area in a clean condition at all times.
• Travel, as necessary, to different properties/venues.
• Assist coworkers with completion of assignments when needed.
• Perform all assigned side work and general cleaning tasks.
• Keep work area clean and well organized.
• Attend and participate in all scheduled meetings and training sessions.
• Perform all reasonable requests by the management team.

Required Qualifications, Skills, Abilities

• Any combination of education, training or experience that provides the required knowledge, skills and abilities.
• Graduation from a culinary school or formal apprenticeship program recommended.
• Three to five years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential.
• Prior catering cooking experience required.
• Ability to obtain any government required licenses or certificates.
• Thorough knowledge of hot and cold food preparation.
• Great working knowledge of accepted sanitation standards and health codes.
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
• Able to work flexible schedule in order to accommodate business levels.
• Great working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Must be able to work under pressure and meet deadlines while maintaining a positive attitude and providing exemplary customer service.
• Ability to read and write the English language in order to read recipes and communicate with internal and external guests.
• Ability to work independently or in a team setting.
• Ability to communicate effectively with Team Members, management, clients and vendors if necessary.
• Ability to obtain Food Service Sanitation certificates.

Physical Requirements

• Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
• Ability to maintain regular, punctual attendance.
• Ability to perform duties in confined spaces and within extreme temperature ranges.
• Must be able to lift, carry, push and pull up to 50 lbs.
• Must be able to talk, listen and speak clearly; ability to stand, bend, and stoop on a consistent basis.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.

Other Responsibilities

• Always practice our Piers of Success and live our company Core Values.
• Maintain professional appearance and behavior when in contact with guests and team members.
• Arrive to work in a perfect uniform and excellent hygiene.
• Know and follow all Pier Sixty emergency, safety and health procedures.
• Follow policies and procedures in training manuals and Team Member handbook.
• Follow the sign-in and out procedure for keys as necessary.
• Follow proper timekeeping policies and procedures.