Sous Chef

DIVISION: Health & Dining Services
STATUS: Exempt
The Sous Chef is directly responsible for supervising food production and kitchen staff. The Sous Chef will assist the Chef to ensure that quality nutritional food is provided to all customers and that professional standards and contractual obligations are met and maintained in the unit.
Physical demand level is moderate with 40 pounds being demanded occasionally. Intermittent sitting and standing with wide freedom of movement. Occasional lifting, bending, stooping, pushing and pulling. Travel by vehicle or air, including overnight stays, may be required.
Makes decisions based on events that occur within the unit. Makes judgments concerning the interpretation of policies and procedures. Requires working within established schedules and meeting various deadlines. Works independently while complying with established policies and procedures. Uses discretion and confidentiality regarding information concerning employees, clients, customers, and other company business.
Environment is a multi-unit, well-equipped food production facility and cafeteria. Spends most of the workday indoors; however, sudden and extreme changes in temperature may occur. Interacts with employees on a daily basis. Works flexible hours as needed.
The Sous Chef reports directly to the Chef/Executive Chef and indirectly to the Food Service Director. May have direct supervision of assigned unit employees.
The position functions and duties described below may not be the only requirements of the position. It may be necessary to follow other instructions or perform other related duties required by Valley Services, Inc.
Responsible for oversight of hourly staff's productivity in the kitchen.
Ensure kitchen equipment is kept in working condition and signal any malfunction
Oversee information is entered into CBORD by submitting menus, inventory, recipes, accounting audit, etc.
Assist in performance evaluations for hourly staff.
Responsible for ordering, including orders placed with local vendors.
Responsible for performing inventory.
Assist the Chef with catering needs.
Responsible for creating and overseeing the organizing of all areas in the kitchen.
Maintains proper safety and sanitation standards in the Keep Food Safe Zone.
Conducts unit safety training every month.
Assist Chef with menu trends including diversified menus in accordance with the unit policy and vision.
Conducts training with hourly staff on techniques in cooking
Creates and oversees proper inventory controls for food, supplies, and equipment.
Controls revenue and expenses to ensure financial goals are met.
Coach and develop employees to ensure the highest level of customer service is being provided.
Maintain policies and procedures.
Minimum Requirements
Must have two (2) years of experience in the food service industry with one (1) year previous supervisory experience is required. Must have computer experience using Microsoft Office software (Word & Excel), including but not limited to the use of internet and electronic mail systems. Experience in volume food production management is required. Must have experience in food cost management and cash handling. Must have experience in quality control and proper safety standards in handling food and equipment. ServSafe certification required.
Competencies:(The following competencies describe the knowledge, skills, abilities and attributes that lead to a successful employee in this position.)
Must have excellent written and verbal communication skills to communicate all educational levels, including employees, customers, vendors and client
Must have the ability to direct employees to meet the goals and objectives of the unit.
Must have the ability to read, write, and understand instructions, policies, and other communications.
Must have the ability to perform all types of mathematical functions and measure numbers, portions and quantities of food products.
Must have the knowledge in the mechanics of food service equipment.
Must have strong knowledge and experience using Microsoft Excel for reports and analysis.
Must have extensive knowledge of proper sanitation and food handling.
Demonstrated experience in institutional, hotel, or restaurant culinary skills to include large quantity production.
Strong leadership, oral and written communication skills are required.
A proven track record of successfully controlling costs and managing annual budgets.
Valley Services Inc. is an Equal Opportunity Employer
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