Sous Chef

BASIC PURPOSE :

To ensure proper service from the kitchen and quality control, training of line cooks and ensures proper sanitation levels.

ESSENTIAL FUNCTIONS :

Supervise the cooks and cold prep person's food production on the front line; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. (10%)

2.Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. (10%)

3.Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. (10%)

NON-ESSENTIAL FUNCTIONS : (5%)

• To assist in cross-training employees and train new employees in their positions on the service line.
• To assist the Chef in maintaining standards of quality and appears on the front line.
• Assist in planning and design of food and menus.
• Produce high quality dishes in terms of both taste and presentation
• Resourcefully handle any issues that may arise
• Understand various cooking methods, ingredients and equipment
• familiarity with software like MS office restaurant management tools
• Monitor the line, setup prior to all meals functions and ensures maximum efficiency during meal periods
• To assist in cross training and training of new employee in their position on the line
• Fill in for Chef when needed

Knowledge and Skills :

Education : High School education or equivalent. Culinary degree is a plus.

Experience : Experience required by position is from 4 to two full years of full employment as a sous chef or kitchen manager.

Skills and Abilities :

Knowledge of cooking, the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Requires an ability to work as a team member and ability to communicate with kitchen staff.

JOB TITLE : Sous Chef

Personnel Issues :

• Abide by payroll, procedures (punch in / punch out) and rules of conduct as stated in the AltaMont employee handbook.
• Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.
• Report any unusual occurrences and / or request to the immediate supervisor / MOD
• Read and abide by all the regulations and rules of conduct stated in the employee handbook

No. Of employees supervised : Five to Fifteen employees

Travel required : None.

Hours Required : Forty to fifty hours over a five day period

JOB TITLE : Lead Cook

ENVIRONMENT

Physical Job Requirements

for essential functions only)

Lifting / Pushing / Pulling / Carrying Describe the type(s) of required lifting, pushing, pulling, and / or carrying to include objects, weights and frequency.

All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment- 75% of the time.

No lifting / Pushing / Pulling / Carrying Required

Bending / Kneeling Describe the type(s) of required bending and / or kneeling to include when, why and how often

Bending at the knees does become necessary when using the lower oven for cooking 5-10 times a day.

No Bending / Kneeling required

Mobility Describe the type(s) of mobility required to include distances and % of time involved

Full range of mobility and the ability to travel 30- 50 feet on a reg basis throughout the day.

Stationary Position

Continuous Standing Describe the reasons to include time period and frequency

During preparation, during service hours or during expediting usually all day.

No Continuous Standing Required

Climbing Stairs : Up to approx. steps % of

Climbing Ladders : Up to approx. feet % of

X No Climbing Required

Driving Describe type of vehicle, distances, % of time involved and frequency

X No Driving Required

Work Environment Inside : 100 % of 8-hour shift

Work Environment Outside : % of

Describe any abnormal temperature exposures :

JOB TITLE : Lead Cook

ENVIRONMENT

Physical Job Requirements

for essential functions only)

Hearing : X Critical Moderate Minimal

Explain : Need to hear equipment timers and communicate with other staff

Vision : X Critical Moderate Minimal

Explain : Must be able to see that product is prepared appropriately

Speech : Critical x Moderate Minimal

Explain : Only enough to communicate with staff

Literacy : Critical X Moderate Minimal

Explain : Must be able to read use records and all special requests

Chemicals / Agents Describe any chemicals / agents to include what they are, warnings and frequency of use.

Solitaire and grease cutter used occasionally for cleaning

No Chemicals / Agents Used.

Protective Clothing Type :

Approx. % of

Time period)

X None Required.

Equipment Operation List type of equipment and frequency of use.

Ovens, frylator, knives, buffalo chopper, used throughout the day

None Required.

Other Considerations

None.