SOUS CHEF - LOOKOUT BAR AND EATERY

Join our dynamic culinary team as a Sous Chef and bring your passion for food and expertise to the table. With a knack for creativity and a commitment to excellence, you'll play an integral role in menu development, kitchen management, and mentoring our passionate cooks. Your culinary skills will be the key ingredient in delivering an exceptional dining experience. If you're eager to advance your career and make a significant impact in a fast-paced, exciting kitchen environment, we invite you to apply.

• Assists in the daily operations of the Kitchen department.
• Train and supervise the staff of both areas utilizing an on-going training program.
• Prepares all food-related projects including banquets, restaurant outlets, and special parties and catered events.
• Supervises the preparation of all food items and ensures that the dishes follow standardized company recipes and policy procedures.
• Assist in controlling food and labor costs by limiting waste and over production. Reducing staff as necessary to maintain budgeted expenses.
• Communicates with the personnel of other departments, especially the stewarding, purchasing departments, Restaurant, and Banquet management.
• Create food specifications to be purchased in accordance with hotel restaurant, banquet and special event menus. (Work with the Purchasing Manager to purchase proper quantity of food items to be ordered).
• Maintain proper inventory levels in conjunction with the seasonal fluctuations and assure a correct end of the month count on all food inventories.
• Minimize food costs through proper food rotation, reduction of waste and purchasing.
• Follow strict sanitation practices in accordance with the state health code regulations.
• Ensure that all food handling and production are done in the proper techniques.
• Ensure that all food is labeled and dated.
• Oversee the cleanliness, overall appearance and proper working order of the kitchens and related areas to established standards.
• Maintain all department equipment, utilizing and logging maintenance requests for all necessary repair work required.
• Performs the duties of Cook, Dishwasher, Pantry/Prep person, and Garde Manger as needed.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High school diploma or equivalent and/or culinary graduate with two to five years or previous Chef experience.
• Previous Sous Chef or Banquet Chef Experience helpful, but not mandatory.
• Proficiency in Microsoft Excel and Word

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, hands to feel; and reach with hands and arms. The employee frequently is required to walk; and talk or hear. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

The position is indoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time on their feet.