Dining Sous Chef

 

To supervise and coordinate the preparation of food according to standards set by the Executive Chef. Responsible for execution of all culinary operations. Is the culinary MOD when Executive Chef, Executive Sous or Chef de Cuisine are not present. Is the main liaison between Front of House & heart of house (kitchen). Leads all cooks to performance standards. Is responsible for all preparation and production of menu items. Responsible for general cleanliness and maintenance of the kitchen.

 

To complete daily production lists assigned by the Executive Chef based on house counts. To assist with all aspects of food production and have the ability to cover all stations in the kitchen.

 

 

• Assists in food inventories
• Communicates, oversees food and supplies ordering to the purchaser.
• Supervises and coordinates production of food according to menu specifications and culinary training.
• Assists the chefs and the cooks in preparation of certain cuisine
• Inspects quality of food products used to prepare cuisine and informs chef when quality is not acceptable.
• Ensures all cuisine served to guests follow established guidelines for portions quantities, quality appearance and palatability
• Checks physical cleanliness of operations ensures all staff are practicing clean as you go techniques.
• Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports all deficiencies to the chef and engineering
• May perform the duties of Chef de Cuisine in the absences of the Executive Chef , Executive Sous Chef and the Chef de Cuisine
• Deliver "I Am Proud" service standards and department-specific signature touch points.
• Establish cross-departmental channels of communication among teammates that are consistent and complete.

• →Problem solving identifiable information is clear but further investigation often is required in order to define a solution
• →Insure smooth service
• →Adhere to all food codes
• →Demonstrate a professional appearance and be attentive to what matters most.
• →Comply with company policies and procedures.
• →Observe and adhere to safety guidelines.
• →Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values.
• →Be empowered to make things go right if they go wrong.
• →Give the guest/member a fond farewell.
• →Demonstrate a professional appearance and be attentive to what matters most.
• →Comply with company policies and procedures.
• →Observe and adhere to training and safety guidelines.

 

• Perform other duties as assigned.
• Interface positively with other departments, offering assistance when needed.
• Displays care in use of equipment and maintains an organized and professional work environment.

 

 

1. Minimum Knowledge & Skills: Requires advanced knowledge of specialized, technical or a through knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines

 

1. Formal Education and Job-Related Experience: This position requires a formal education of high school diploma or higher. Culinary degree or ACF certification preferred

 

1. License, Registration, and/or Certification Required: Serve safe mangers certification.

 

 

1. Communications:
• Daily – Verbal and written
• Weekly – Verbal written and electronic
• Occasionally – Participate in one-on-one coaching sessions.

 

1. Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication.

 

 

 

 

 

 

 

 

 

 

 

Valid Driver's License

X

 

CPR Certification

 

X

Food Protection Manager Certification

X

 

Food Handler Certification

 

X

Alcohol Server/Seller Certification

 

X

 

Working Outside

X

 

Working Inside

X

 

Working Alone

X

 

Working Closely with Others

X

 

Excessive Cold / Heat

 

X

Excessive Humidity / Dampness

 

X

Noise / Vibrations

 

X

Working Above Ground

X

 

Working Below Ground

 

X

Working with Chemicals / Detergents / Cleaners

X

 

Working Around Fumes / Smoke / Gas

X

 

Walking on Uneven Surfaces

X

 

Operating Motorized Equipment or Vehicles

X

 

Working Around/Near Machinery/Motorized Equipment

X

 

Climbing on Scaffolds or Ladders

 

X

Continuous use with a Computer and Keyboard

 

 

 

Sitting

 

X

 

Standing

 

 

X

Walking

 

 

X

Bending Over

 

 

X

Crawling

 

 

X

Reaching

 

 

X

Crouching

 

 

X

Kneeling

 

 

X

Balancing

 

 

X

Pushing / Pulling

 

 

X

Lifting / Carrying:

10 lbs. or less

 

 

X

11 to 25 lbs.

 

 

X

26 to 50 lbs.

 

 

X

51 to 70 lbs.

X

 

 

Manual Dexterity

 

 

X

Fine Motor Skills

 

 

X

Gross Motor Skills

 

 

X

Eye / Hand Coordination

 

 

X

Near Vision

 

 

X

Far Vision

 

X

 

Color Recognition

 

 

X

Hearing

 

 

X

 

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.