Bellamy's- Sous Chef

The Sous Chef (Assistant Kitchen Manager) is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Also, aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly.

Responsibilities:

• Prepares food to specifications before and during operations.
• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies, and procedures.
• Cooks all food to proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items o Packages all products to proper specifications.
• Performs opening, closing, and side work duties as instructed and according to proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Sets up and operates kitchen equipment.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
• Performs other duties assigned.

Skills & Education:

• High school diploma or general education degree (GED)
• Culinary school certificate or degree preferred but not required
• 1-2 years of experience in a fast-paced fine-dining kitchen
• Excellent communications skills
• Servsafe certification preferred but not required
• Previous restaurant experience required; management experience preferred