Position: Sous Chef

Department: Culinary

Reports to: Executive Chef

Location: Gourmet Italian Cuisine - Galloway, NJ

Summary

Gourmet Italian Cuisine is a located in Galloway, NJ. We are always striving to create a warm, cozy, romantic, atmosphere with impeccable food and service. Our team of works to create a memorable dining experience for our guests. We are looking to add a Sous Chef to our growing team. The Sous Chef will work collaboratively with the fellow management to oversee the kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ his/her culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Essential Duties and Responsibilities

Includes the following and other duties may be assigned.

• Observes and oversees workers engaged in preparing, portioning, and garnishing foods to ensure quality control.
• Gives instructions to cooking personnel in fine points of cooking.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Responsible for food portioning products as described in menu and according to control specifications.
• Ensures product quality and consistency of all raw meat, fish and poultry items.
• Responsible for the development of daily specials.
• Keeps the restaurant in good condition at all times in particular, the entranceway, restrooms and kitchen floors. Discards any product that might look dangerous for human consumption.
• Supervises all employees to make sure they follow all regular sanitation procedures, such as personal cleanliness, dishwasher temperatures, no food stored on the floors, etc. Follows government guidelines on maintaining and posting of OSHA forms.
• Responsible for inventory of kitchen specific to each kitchen and for the cleanliness of the kitchen, restaurant, equipment and other work-related areas in accordance with local board of health standards.
• Responsible for representation of company in dealing with work related issues and paperwork.
• Must be able to monitor labor costs and maintain communication with relevant operating departments. Assumes responsibility for kitchen in absence of Executive Chef.
• Directly supervises employees in the Culinary department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies:

• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions.
• Written Communication - Writes clearly and informatively; Presents numerical data effectively; Able to read and interpret written information.
• Delegation - Delegates work assignments; Matches the responsibility to the person; Sets expectations and monitors delegated activities; Provides recognition for results.
• Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue.

Qualifications

• Associate degree or equivalent
• 2-4 years’ experience as a Sous Chef, or equivalent combination of education and experience.
• Bilingual in English & Spanish
• Ability to perform simple math

Physical Demands

While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk and stoop, kneel, crouch, or crawl. The employee is occasionally required to climb or balance. The employee must regularly lift and /or move up to 50 pounds.

While performing the duties of this Job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; extreme cold and extreme heat preparing food. The noise level in the work environment is usually very loud.

Icon Hospitality is committed to a diverse workforce. We are an equal opportunity employer.