Tandem Hospitality Group
Job Description
The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. Job Responsibilities
Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies Participate in the development of the kitchen's business strategies Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained Provide employees with the tools and environment they need to be successful Develop and implement strategies and practices that support employee engagement Assist in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends Coordinate service with restaurant and banquet operations Manage the daily operation of the kitchen when the Executive Chef is not present, including performing line checks, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team Ensure proper sanitation practices are followed, including HACCP logs and Time and Temp Logs Ensure stations are set up properly in time for service Ensure food is properly covered, dated, stored, and rotated; maintain correct temperatures for stored and prepared foods Taste all food items for quality before service Use food preparation tools in accordance with manufacturers' instructions Close the kitchen correctly and follow the closing checklist for kitchen stations Maintain an organized and sanitized work area at all times Store products tidily and appropriately Use safe and hygienic food handling practices at all times Report any unforeseen circumstances, maintenance needs or faulty equipment Follow all company safety and security policies and procedures Report accidents, injuries, and unsafe work conditions Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment Comply with quality assurance expectations and standards Performs other duties as assigned, requested or deemed necessary by management Job Qualifications
High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment Degree from a recognized culinary institution preferred Ability to read, write, convert measurements and follow a recipe ServSafe Certified Role Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Hospitality
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The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. Job Responsibilities
Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies Participate in the development of the kitchen's business strategies Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained Provide employees with the tools and environment they need to be successful Develop and implement strategies and practices that support employee engagement Assist in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends Coordinate service with restaurant and banquet operations Manage the daily operation of the kitchen when the Executive Chef is not present, including performing line checks, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team Ensure proper sanitation practices are followed, including HACCP logs and Time and Temp Logs Ensure stations are set up properly in time for service Ensure food is properly covered, dated, stored, and rotated; maintain correct temperatures for stored and prepared foods Taste all food items for quality before service Use food preparation tools in accordance with manufacturers' instructions Close the kitchen correctly and follow the closing checklist for kitchen stations Maintain an organized and sanitized work area at all times Store products tidily and appropriately Use safe and hygienic food handling practices at all times Report any unforeseen circumstances, maintenance needs or faulty equipment Follow all company safety and security policies and procedures Report accidents, injuries, and unsafe work conditions Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment Comply with quality assurance expectations and standards Performs other duties as assigned, requested or deemed necessary by management Job Qualifications
High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment Degree from a recognized culinary institution preferred Ability to read, write, convert measurements and follow a recipe ServSafe Certified Role Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Hospitality
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