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Sous Chef - Dolce Peachtree City - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | peachtree city, Georgia |
About this job
Assists in conducting periodic food inventories.
Assists the Executive Chef with departmental human resource functions.
Initiates and oversees ordering of food and kitchen supplies.
Supervises and coordinates the production of food according to menu specifications.
Assists the Chefs and Cooks in preparation of specific cuisine.
Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable.
Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability.
Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques.
Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department.
May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed.
The Sous Chef is responsible for ensuring all meals are well prepared with regard to quality, consistency, eye appeal, taste and food cost, provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
The ideal candidate will have a minimum of two years banquet, two years ala carte and one year buffet experience at a high volume, top quality, from scratch cooking facility. Two years hospitality supervisory experience required. Culinary degree strongly preferred. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Physical demands can include up to 50 pound lift/push/pull daily, routine manual dexterity, ability to move easily in a professional kitchen setting.
Assists the Executive Chef with departmental human resource functions.
Initiates and oversees ordering of food and kitchen supplies.
Supervises and coordinates the production of food according to menu specifications.
Assists the Chefs and Cooks in preparation of specific cuisine.
Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable.
Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability.
Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques.
Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department.
May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed.
The Sous Chef is responsible for ensuring all meals are well prepared with regard to quality, consistency, eye appeal, taste and food cost, provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
The ideal candidate will have a minimum of two years banquet, two years ala carte and one year buffet experience at a high volume, top quality, from scratch cooking facility. Two years hospitality supervisory experience required. Culinary degree strongly preferred. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Physical demands can include up to 50 pound lift/push/pull daily, routine manual dexterity, ability to move easily in a professional kitchen setting.
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