SOUS CHEF (HOURLY)

This role is a seasonal, event-based position, with a duration from April-September.

Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Responsible for maintaining equipment, kitchen sanitation, and product accessibility/availability so that the kitchen team can work to provide our guests with exceptional hospitality experiences. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Essential Duties and Responsibilities:

• Trains team members on Levy safety and sanitation practices.
• Monitors product quality regularly according to Levy guidelines
• Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
• Ensures proper kitchen opening and closing stewarding responsibilities are met and achieved on a daily basis
• Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
• Keeps up with peak production and service hours.
• Maintains storage areas to ensure all products are accessible
• Directs cleaning of equipment and work areas
• Manages and monitors the transportation of all food
• ensures show quality standards are maintained at all times
• Ensures proper execution of preventative maintenance schedules as set forth by Director of Operations
• Provides operations planning to ensure adequate products and equipment are ordered for anticipated business levels
• Employs good safety and sanitation practices
• Implements and executes daily, weekly and monthly cleaning schedules and assignments
• Thoroughly familiar with the city, state and health regulations as well as the safe and sanitary handling and production of food
• Practices proper product control and handling of all inventory and equipment
• Ensures team members adheres to Levy guidelines as stated in the team member training manual and employee handbook
• Uses all performance management tools to provide guidance and feedback to team members
• Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members
• Other duties and responsibilities as assigned

Job Requirements

• Experience working in a fast-paced food and beverage environment
• Passionate about safety and sanitation
• Excellent written and verbal communication skills
• Well organized, able to handle multiple tasks at the same time
• High level of computer literacy
• ServSafe Certified