Sous Chef

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

As a Sous Chef, you will oversees all kitchen management, support the Executive Chef and restaurant staff and ensures the standards are met.  In addition, you will train, mentor, and lead all line staff to meet service and safety standards. A high level of attention to detail and food safety knowledge are essential in this fast-paced environment.

Key Responsibilities :

• Overseeing the food budgeting and optimizing food costs
• Maintaining recipe standards
• Managing kitchen pantry and stock levels
• Developing relationships with purveyors, and ordering supplies as needed in the restaurant.
• Prepares and produces menu items to recipe standards in a quick and efficient manner
• Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature
• Familiar with all phases of food preparation techniques
• Responsible for all areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining a safe and sanitary work environment for all employees
• Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education
• Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).

Qualifications :

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS :

Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours.

Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues.