Summary of Position:
The Sous Chef is the chef in charge of a kitchen or cooking operation and is responsible for overseeing kitchen operations and supporting kitchen staff under the guidance of the assigned Chef or management . Duties include managing food preparation, ensuring quality and consistency in dishes, and adhering to established recipes and presentation standards. The Sous Chef verifies timesheets for kitchen staff to ensure accuracy and assists in setting schedules for line cooks to meet operational needs. Additionally, the Sous Chef supervises kitchen staff, assigns duties, and ensures compliance with food safety and sanitation regulations. They may also assist in inventory management, ordering supplies, and maintaining cost control. The Sous Chef performs cooking, baking, or other kitchen duties as required and contributes to menu development and staff training.
Key Responsibilities:
o Coordinate with the management and cooks regarding assigned duties to ensure all guests receive superior service
o Maintain proper stock levels by coordinating with Purchasing and Storeroom departments
o Prepare a variety of dishes including roasts, mother sauces, grilled or sautéed items, and seasoned foods
o Ensure stations are clean and inventory shelves and refrigerators are stocked daily.
o Utilize time efficiently to minimize labor costs
o Maintain a good working relationship with all restaurant staff
o Understand and implement FIFO (First In, First Out) practices
o Exhibit excellent personal hygiene habits
o Be available and prepared to work scheduled 8-hour shifts, including mornings and evenings, holidays, and weekends
o Perform other duties as assigned by management and/or the assigned chef
o Adhere to safety and security procedures in coordination with the Security department
Minimum Education:
o High School diploma or equivalent
o Culinary degree or certification in banking and pastry arts preferred
Minimum Experience:
o At least two years of restaurant or kitchen cooking experience
o Required to have a valid Food Handler’s Certification or ServSafe Certification
Skills/Abilities:
o Strong interpersonal and oral communication skills
o Ability to understand food preparation techniques and menus
o Professional appearance and polite demeanor
o Ability to handle stress and possess strong organizational and problem-solving skills
o Integrity, honesty, and a cooperative attitude towards job responsibilities and colleagues
o Proficiency in knife skills and other kitchen equipment
o Ability to follow recipes accurately and consistently
o Strong attention to detail, ensuring high standards of food presentation and quality
o Ability to work quickly and efficiently under pressure in a fast-paced kitchen environment
o Capability to multitask and manage multiple orders simultaneously
o Familiarity with banquet and high-volume kitchen operations
o Knowledge of food safety and sanitation regulations
Benefits:
o Competitive union hourly wage
o Uniforms
o Eligible employees can have access to comprehensive benefits package including health, vision, and dental
o 401(k) retirement savings plan
o Eligible Employees can participate in the Union Pension
o Opportunities for professional growth and advancement within the hotel
o Work in a supportive and dynamic environment that fosters professional and personal development
Application Process:
Interested candidates can apply online or apply in person at the Hotel Captain Cook HR office. HR Office hours are Monday through Friday, 8am-4pm.
Candidates must successfully pass a background check and drug screening.
The Hotel Captain Cook is committed to diversity and inclusivity in our workplace and is an Equal Opportunity Employer.