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Job description / Role
The role of our Sous Chef is to prepare culinary delights for our guests and owners and execute the menu, ensuring a high level of performance, guest satisfaction and profitability.
Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.
Main duties include:
- Comply with Standards of Service and assists in assuring the same from all kitchen employees.
- Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
- Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
- Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
- Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
- In conjunction with the Head Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
- Establish and require strict adherence to health department and hotel sanitation and food handling guidelines
- In conjunction with the Head Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
- The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
- Maintain effective working relationship with food and beverage management, staff and hotel departments.
- Complete daily food orders based upon scheduled banquet events and projected levels of business.
- Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
Requirements
The ideal candidates will possess a bachelor's degree or related culinary degree with 5+ years of industry and culinary management experience.
Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
Core competencies: License/Qualifications: Food Handlers permit required. Must be able to work nights, weekends and some holidays. Must be able to speak, read and understand basic cooking directions.
About the Company
The foundation for AMZ Group was laid in 1999 with the opening of our first retail store. The motivation behind this was a strong personal passion for quality products and superior experiences. With this mindset of offering customers excellence as our guiding principle the group has continuously grown and diversified; in 2002 successfully branching into hospitality. Today AMZ Group consists of a diversified portfolio of businesses and is looking to grow even further through our 400 employees, whom all share a common passion for offering excellent services in a sustainable way.