GVD Hospitality Management Services Inc
Join the Ruby Hospitality team as part of the Steam Plant Restaurant and Event Center kitchen staff. The Steam Plant Restuarant is looking for a Sous Chef to work with our Executive Chef to run a fast-growing culinary venue. The Sous Chef will oversee the Steam Plant restaurant operation by assisting with management and development of staff within in the Steam Plant kitchen, ensuring quality control and being part of the creative team developing new menu items.
The Sous Chef will provide support to the executive Chef in managing the restaurant kitchen as well as banquet events.
Sous Chef Job Responsibilities:
Directs food preparation and collaborates with executive chef.
Helps in the design of food and event menus.
Produces high quality plates, including both design and taste.
Oversees and supervises kitchen staff.
Assists with menu planning, inventory, and management of supplies.
Ensures that food is top quality, and that kitchen is in good condition.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve upon the kitchen's performance.
Prepares food properly.
This is a full-time position that will include shifts during the day and evening as well as weekends. The Chef will work to keep the Sous Chef schedule consistent. Flexibility in scheduling will be accommodated as possible by the Sous Chef and in return the company will work to be flexible when possible.
Sous Chef Qualifications/Skills:
Knowledge of various cooking methods, ingredients, and procedures
Management skills
Familiarity with industry's best practices
Leadership
Creativity
Time-management skills
Decision making
Handles pressure
Deals with uncertainty
3-5 years banquet/catering experience.
Education and Experience Requirements:
High school diploma or equivalent
Formal culinary training can be helpful
Kitchen experience
$20/hr plus tips
Job Type: Full-time
Benefits:
401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance
Experience:
Culinary experience: 4 years (Required)