Openings >> Sous Chef
Sous Chef
Summary
Title:Sous Chef
ID:567
Department:Bridgeport Conference Center
Description
Position: Sous Chef                                                                                                                     Reports to: Executive Chef
FLSA:      Exempt                                                                                                                                    
 
This Position Appeals To: This position appeals to professional Chefs that enjoy a healthy balance between cooking and supervising others in order to make them successful.  Also to those Chefs that enjoy supporting an environment that quickly adopts current culinary trends.  We encourage teaching here at Charles Pointe Hospitality, so if you love to train and teach your staff on the culinary fine points, this position could be the right one for you.
 
 
The Ideal Candidate for this Position: The ideal candidate for this position would have an Associate’s Degree in Culinary Arts or equivalent experience/training, 2+ years in a professional kitchen, prior supervisory experience, and the ability to effectively multi-task and communicate in both written and oral communication.
 

Position Summary: The primary purpose of the Sous Chef is to assist the Executive Chef in the management of the departmental operations of the kitchen.  Also key to this position is to ensure that the highest levels of food quality and safety are monitored and maintained at all times.  This position is directly responsible for the kitchen, dish area, buffets and any area of food preparation or display.

 

 
Requirements: Must be a citizen of this country or possess a valid work permit.
 
 
Essential Job Functions, Responsibilities, Managerial Requirements, & Business Skills:
Responsibilities, skills and requirements include, but are not limited to:
 
  • Responsible for the ordering and preparation of all foods during his or her shift following the guidelines and standardized recipes set by CP Hospitality.
  • Responsible for the presentation of all food and buffets throughout his/her shift.
  • Ensure proper communication is taking place from one shift to the next and that all pertinent information necessary for business is relayed.
  • Be responsible for everything in the Kitchen in the absence of the Executive Chef.
  • Assist in the recruitment and hiring of staff, such as cooks and other kitchen personnel.
  • Along side with the Executive Chef, supervise and coordinate the activities of the cooks and all culinary staff.
  • Be an active participant in the leadership of all Foodservice employees.  When necessary, promptly counsel employees on their job performance, absenteeism or tardiness issues, or any other challenges which may arise.
  • Create an environment that promotes quality and teamwork while supporting the mission and interests of Mia Margherita and Charles Pointe Hospitality.
  • Make sound judgment calls and decisions based on the principles of Charles Pointe Hospitality.
 
Other Benefits: Bonus, Health Benefits, 401K, PTO, Paid Holidays, Shift Meals
 
An Equal Opportunity Employer:  We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.  EOE
 
This opening is closed and is no longer accepting applications
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