Governors Gun Club
Job Description
Job Description Salary: Job Title: Sous Chef Overview The Sous Chef supervises and coordinates the activities of cooks and kitchen staff to ensure the highest standards of food preparation, presentation, and safety. This role plays a key part in maintaining consistency, supporting the Executive Chef, and creating an exceptional dining experience for our guests.
Essential Duties and Responsibilities The Sous Chef will perform the following duties (other duties may be assigned as needed): Supervise and observe kitchen staff to ensure proper cooking methods, portion sizes, garnishing, and presentation. Provide guidance and training to cooking personnel, emphasizing culinary techniques and consistency. Assist with cooking, carving meats, and preparing specialty dishes such as sauces during peak service periods, banquets, and special events. Serve as acting kitchen leader in the absence of the Executive Chef. Perform expo duties, including finishing and garnishing plates before service. Prepare hot sauces, desserts, and other menu items with attention to quality and consistency. Enforce ServSafe and food safety guidelines; monitor food storage, labeling, rotation, and sanitation standards in coolers, freezers, and dry storage. Inspect all incoming food deliveries to verify quality and proper temperature. Communicate menu details and ingredients to service staff to ensure guest safety, particularly regarding allergens.
Supervisory Responsibilities The Sous Chef carries out supervisory responsibilities in alignment with company policies and applicable laws, including: Interviewing, hiring, and training kitchen staff. Planning, assigning, and directing daily work. Conducting performance reviews, rewarding and disciplining employees. Addressing complaints and resolving operational or personnel concerns.
Qualifications Proven experience as a Sous Chef or similar culinary leadership role. Strong knowledge of culinary techniques, food safety, and sanitation. Ability to lead, train, and motivate a team in a fast-paced environment. Excellent communication and organizational skills. ServSafe certification (or ability to obtain) required.
Job Description Salary: Job Title: Sous Chef Overview The Sous Chef supervises and coordinates the activities of cooks and kitchen staff to ensure the highest standards of food preparation, presentation, and safety. This role plays a key part in maintaining consistency, supporting the Executive Chef, and creating an exceptional dining experience for our guests.
Essential Duties and Responsibilities The Sous Chef will perform the following duties (other duties may be assigned as needed): Supervise and observe kitchen staff to ensure proper cooking methods, portion sizes, garnishing, and presentation. Provide guidance and training to cooking personnel, emphasizing culinary techniques and consistency. Assist with cooking, carving meats, and preparing specialty dishes such as sauces during peak service periods, banquets, and special events. Serve as acting kitchen leader in the absence of the Executive Chef. Perform expo duties, including finishing and garnishing plates before service. Prepare hot sauces, desserts, and other menu items with attention to quality and consistency. Enforce ServSafe and food safety guidelines; monitor food storage, labeling, rotation, and sanitation standards in coolers, freezers, and dry storage. Inspect all incoming food deliveries to verify quality and proper temperature. Communicate menu details and ingredients to service staff to ensure guest safety, particularly regarding allergens.
Supervisory Responsibilities The Sous Chef carries out supervisory responsibilities in alignment with company policies and applicable laws, including: Interviewing, hiring, and training kitchen staff. Planning, assigning, and directing daily work. Conducting performance reviews, rewarding and disciplining employees. Addressing complaints and resolving operational or personnel concerns.
Qualifications Proven experience as a Sous Chef or similar culinary leadership role. Strong knowledge of culinary techniques, food safety, and sanitation. Ability to lead, train, and motivate a team in a fast-paced environment. Excellent communication and organizational skills. ServSafe certification (or ability to obtain) required.