Sous Chef - Draft Day Sport's Bar

Summary:

Responsible for working with the Chef D'Cuisine to coordinate activities of and directing indoctrination and training of all Sports Lounge employees engaged in preparing, cooking, and serving of foods in restaurant to ensure efficient and effective food service and product. Train personnel to prepare all food according to menu mix and expectations. Train personnel in safe operating procedures of all equipment, utensils, and machinery. Responsible for ordering food and beverage products for the buffet and any coordinating marketing and banquet events. Evaluate and research cost effective options with a focus on variety and quality. Ensure all applicable health code requirements are consistently met.

Essential Functions:

• Responsible for ensuring the kitchen outlet successfully prepares the proper quality and quantity of food in a timely manner to ensure a favorable guest dining experience.
• Ensures staff is knowledgeable on recipes and forecasted business needs.
• Verifies that all recipes, portion sizes, quality standards, department rules, policies, and procedures are maintained.
• Maintain a high level of standards for safety, health, sanitation, and cleanliness in the kitchen areas.
• Responsible for the successful execution of marketing functions requiring food items.
• Responsible for maintaining the quality and quantity of food items in the outlet.
• Provide exceptional guest service for all external and internal customers.
• Assist with the operation of the kitchen outlet, successful performance of employees, and a favorable guest experience.
• Assist with effectively managing, delegating duties, and the performance and development of department staff.
• Manage expenses based on budgeted guidelines and business volumes to include payroll and staffing levels.
• Perform all functions of personnel within span of control, as needed.
• Assure an environment which emphasizes cooperation, communication, and teamwork with all departments.
• Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests.
• Support current law and policy to provide a work environment free from illegal and discriminatory behavior.
• Promote and ensure the safety and security of all guests and employees.
• Complete job duties with minimal supervision, maintain acceptable attendance, and use appropriate judgment and decision-making skills.

Required:

• High School diploma or GED equivalent.
• Minimum of two years experience as a Kitchen Supervisor, Pastry Chef, or Sous Chef, with a degree in related field or equivalent work experience.

Schedule:

Full-time

Salary:

Starts at $21.50/hr & 40 hours PTO