paycor
Sous Chef
Castle Hot Springs
USA
Full-time
Entry
Onsite
Discovered 1 weeks ago
Free
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- Responsible for the daily operations of the Harvest kitchen.
- Select, train and supervise kitchen staff in the proper preparation of menu items.
- Ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations.
- Adhere to control procedures for cost and quality.
- Supervise daily cleaning of walk-in and reach-in for safety reasons.
- Report any equipment needing repair to the Chef and engineering for service.
- Perform other duties as requested such as, VIP parties and staff meetings.
- Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
- Carry out supervisory responsibilities in accordance with organization policies and applicable law.
- Ensure all stations are properly staffed while keeping payroll costs in line with business levels.
- Supervise, train, and motivate all kitchen staff.
- Prepare schedules, monitor kitchen payroll, and take an active role in recruiting, ordering product, and other administrative tasks.
- Maintain high employee morale and a good reliable staff by motivating and training.
- Cultivate a strong working relationship with the Harvest service staff and perpetuate a spirit of teamwork between the kitchen and service staff.
- Ensure that all employees maintain high standards of dress and personal hygiene.
- Ensure proper maintenance and care is exhibited by all employees toward equipment.
- Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations.
- Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff.
- Effectively coach and counsel (when appropriate) providing continued staff development.
- Perform additional duties as requested by the Executive Chef.
- Requires extending arms, bending and stooping to reach materials.
- Ability to work on slippery surfaces, and work well under pressure.
- Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.).
- Ability to lift 100 lbs. and carry 50 lbs.
- Thorough knowledge of food products, standard recipes and proper preparation.
- Must be experienced in the operation of all commercial kitchen equipment.
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