Sous Chef - Players' Pub

Job Summary We are looking for a professional and talented Sous Chef to be the second in command in our kitchen, following our Chef de Cuisine’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. The Sous Chef focusses mainly on the running of the line from preservice preparation to the execution during service. Position may involve some administrative duties and may assist with payroll and scheduling. Responsibilities Helping in the preparation and design of all food and drinks menus. Producing high quality plates both design and taste wise. Ensuring that the kitchen operates in a timely way that meets our quality standards. Help in the preparation and design of all food and drinks menus. Produce high quality plates both design and taste wise. Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Chef de Cuisine in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Manage and train kitchen staff, establish working schedule and assess staff’s performance. Order supplies to stock inventory appropriately. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers as well as customers. Requirements Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry’s best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science, or related certificate, would be preferred Knowledge and Skills Knowledge of food cost controls.  Ability to perform job functions with attention to detail, speed and accuracy.  Ability to prioritize, organize, delegate work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays.  Ability to handle multiple tasks at one time while maintaining a high level of professionalism.  Ability to direct, manage and motivate a team.  Ability to maintain a clean, neat and organized work environment.  Ability to follow recipes, to increase or decrease recipe as needed.  Ability to direct performance of kitchen staff and follow up with corrections where needed. Ability to motivate kitchen staff and maintain a cohesive team.  Ability to use all senses to ensure quality standards are met.  Ability to work in a fast paced, intense work environment, under sometimes extreme heat and stress.  Essential Physical Requirements  100% -- Stands during entire shift. 75% -- Reaches, bends and stoops frequently.  25% -- Carries 40 lbs. about ten times per shift.