Full Time- Sous Chef

The Sous Chef is responsible for assisting the Director of Dining Services and Executive Chef in all food production for the Plymouth Harbor on Sarasota Bay community and managing all associated staff with production-related responsibilities.
DUTIES/RESPONSIBILITIES
Purchasing
• Keep current purveyors’ price lists.
• Place orders for food and supplies based on menus and production sheets.
• Keep Director apprised of purveyors’ performance.
Receiving
• Inspect to see that quantity and quality conform to specifications.
• Approve receiving invoices.
Storage
• Make certain correct temperatures are maintained in storage rooms and refrigerators.
• Make certain all food and supplies are used on a rotating basis.
• Supervise issue of food and supplies in amounts required on the Production Record.
• Maintain adequate security of the inventory.
• Coordinate/participate in monthly physical inventory count.
Menu Planning
• Suggest menu items and create recipes for additions and changes to Director.
• Assist in planning of menus for special functions.
Food Preparation
• Assist Director in planning production.
• Indicate recipe to be used and follow through to ensure recipe use.
• Check the accuracy of Production Records.
• Supervise preparation for quality, methods, and timing; including batch preparation timed to customer demands.
• Plan preparation to ease production of future meals.
• Prepare food items and coordinate meal service.
• Check all food quality by tasting, prior to service and in time to make corrections.
• Constantly strive to improve efficiency and methods.
• Maintain correct temperatures in holding cabinets, both heated and refrigerated.
• Maintain schedules that serve food hot or cold at the peak of its quality.
• Ensure that a pre-meal meeting occurs before each meal with cooks and servers.
• Ensure that all food is served at the appropriate temperatures, in the correct portions, and presented attractively on the dish.
Sanitation and Housekeeping
• Maintain standards in accordance with local and state laws.
• Maintain schedules for dishwashing and general cleaning.
• Keep Director apprised of needed repairs and replacements.
• Make daily inspection of entire kitchen and related areas for sanitation, housekeeping, and preventive maintenance of equipment.
Safety
• Administer the planned program, monitoring for unsafe practices and correct them with individuals.
• Report all accidents as required by law and facility policy.
• Obtain emergency medical aid when necessary.
• Include safety inspection as a part of the daily inspection for sanitation and housekeeping.
Personnel
• Direct all team members engaged directly in food preparation, and general cleaning team members of the areas under his/her supervision.
• Participate in training team members with emphasis on the following: Job Skills, Work Techniques, Personal Appearance, Sanitation and Safety Standards.
• Provide input for team members under his/her supervision.
• Complete appropriate paperwork including time sheet review and performance appraisals in a timely manner.
Quality Assurance
• Participate in Quality Assurance Surveys.
Other
• Work safely, complying at all times with Plymouth Harbor safety standards.
• Immediately report any accidents and/or incidents to the Director.
• Call 555 in the event of an emergency.
• Attend and participate in workshops, seminars, and mandatory in-services as approved or required.
• Maintain work area, equipment, and supplies in a clean, sanitary, and organized manner. Ensure that work areas are neat and confidential materials are properly stored before leaving area on breaks, end of workday, etc.
• Perform of other duties as deemed necessary and appropriate, or as may be directed.
SUPERVISORY RESPONSIBILITY
• The Sous Chef has supervisory responsibility for Lead Cooks, Cooks and Utility Workers within his/her assigned area.
QUALIFICATIONS
Experience:
• Minimum three years resort/club style and catering kitchen experience preferable.
• Must have experience in volume food production.
Education:
• Formal culinary educational training at a recognized school or university or equivalent experience preferred.
• Must have comprehensive knowledge of food production and use of standardized recipes.
General:
• Must have good organizational skills.
• Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis.
• Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and p