SOUS CHEF

Schedule: Friday through Tuesday 6am-2:30

JOB SUMMARY:

The Sous Chef manages the daily operations of the kitchen according to the Executive Chef’s direction, overseeing the line cooks and prep cooks to ensure the highest quality of cuisine is served to our guests. The Sous Chef is also responsible for the maintenance of a clean kitchen and dining room, as well as dining room setup, supplies, and condiments for all meals. Cooks will report to the Sous Chef in the event of the absence of the Executive Chef.

MAJOR JOB DUTIES:

• Train, develop, and motivate subordinate culinary staff to consistently meet and exceed established food preparation standards.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Align with food presentation standards and create decorative food displays set by the Head Chef and Executive Chef.
• Direct kitchen operations, including food preparation, cooking, and cleanup dictated by the Head Chef or Executive Chef.
• Assign tasks, supervise subordinates' information preparation and presentation.
• Maintain control of the kitchen to ensure efficient and effective task completion.
• Resolve issues promptly to ensure timely meal delivery to guests.
• Ensure adherence to food safety and hygiene regulations for a clean and sanitary kitchen.
• Inspect raw and cooked food items to ensure the highest quality products are served.
• Actively monitor inventory and notify the Executive Chef of needed goods.
• Actively report guest problems and complaints to the Executive Chef
• Coordinate with the Executive Chef to ensure any guests' dietary restrictions are met.
• Review finished products for quality and presentation before serving.
• Ensure temperature logging and maintenance of appropriate records.
• Foster cooperative and respectful employee relationships in the kitchen.
• Report any needed maintenance on kitchen equipment.

QUALIFICATIONS: Maintain high standards of ethical and professional conduct, adhering to Alina Lodge policies and confidentiality requirements.

• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred
• Minimum 2-5 years of cooking experience in a dining environment, and experience in a culinary leadership role preferred
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification
• Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
• Willingness to learn new culinary approaches, trains new staff.
• Ability to set priorities. 
• Strong interpersonal skills and the ability to communicate with guests and employees 
• Flexibility to work various shifts, including evenings, weekends, and holidays. 

PHYSICAL DEMANDS: 

• The physical demands and work environment require walking, bending, standing, climbing stairs, driving, and running standard office equipment. Must be able to lift and carry up to 50 pounds. Reasonable accommodation may be made for individuals with disabilities.