Company: PELICAN ISLE YACHT CLUB
Location: Bonita Springs
Posted on: May 16, 2020
JOB SUMMARY The Sous Chef is the direct management assistant to
the Chef and is second in command in the kitchen. The Sous Chef
prepares foods for service according to assignment by the Chef and
General Manager. The Sous Chef must also assist in planning; giving
direction to all employees within the unit, achieve operating and
financial goals, ensure food quality, and meet client objectives
and customer needs. ESSENTIAL FUNCTIONS Assist in planning and
developing menus, and forecasting portion specifications to unit.
Analyze and cost food items. Ensure compliance with established
budget. Assist in recruiting, supervising, training, scheduling,
disciplining, and directing the culinary staff. Control expenses.
Determine food and supply needs for unit. Maintain inventory
control of food and supplies. Maintain and ensure safe facility
environment including standards for food production and handling,
cooking, housekeeping, sanitation, dress, cash control, and
employee hygiene. Plan, schedule, supervise, and participate in the
culinary work of the unit to ensure proper production, distribution
of assignments, and prompt and efficient preparation of foods.
Ensure food quality standards are met and amounts are sufficient to
meet expected need. Maintain awareness of safety issues, and report
them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS
INCLUDE High School Diploma/G.E.D. equivalent required; Culinary or
Associate's degree in food service or related field preferred. Food
Safety Certification. Strong sanitation habits. Strong customer
service abilities; actively looks for ways to assist customers and
coworkers. Ability to interact and communicate well with the
client. Ability to problem solve. PHYSICAL AND MENTAL REQUIREMENTS
Moving about on foot to accomplish tasks, particularly frequent
movements from place to place within the unit. Bend, lift, carry,
reach/extend arms and hands above shoulder height frequently, or
otherwise move in a constantly changing environment. Lifting,
carrying, and pushing up to 25 lbs. regularly, 30-35 lbs.
frequently, and up to 50 lbs. occasionally. Ability to stand for
the entire work day. Climbing steps regularly. Withstanding
temperature extremes in freezer, refrigerator walk-in and grill
areas. Reading and writing work-related documents in English.
Speech recognition and clarity, including the ability to understand
the speech of customers and co-workers and the ability to speak
clearly so that you can be understood by customers and co-workers
in English. Constantly communicates and receives verbal
communication with other employees in fast-paced kitchen. Physical
presence at the job site is essential to perform job duties.
EQUIPMENT USED Commercial Kitchen Machinery, Appliances, Tools, and
Keywords: PELICAN ISLE YACHT CLUB, Bonita Springs , Sous Chef, Hospitality & Tourism , Bonita Springs, Florida
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