Sous Chef - Char

Sous Chef Char Grillhouse - Wausau, WI SUMMARY SCOPE OF ROLE Train, supervise and work with all cooks and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
MINIMUM EDUCATION/RELEVANT WORK QUALIFICATIONS High school or equivalent education required.
Culinary or Apprenticeship Program preferred.
Minimum two years Sous Chef experience required.
Prior supervisory experience required.
Previous hospitality experience preferred.
Ability to obtain and/or maintain any government required licenses, certificates or permits.
ESSENTIAL FUNCTIONS & RESPONSIBILITES To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: Assign, in detail, specific duties to all associates for efficient operation of the kitchen.
Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
Read and employ math skills for following recipes.
Process requisitions for supplies.
Select, train and supervise kitchen staff in the proper preparation of menu items.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Ensure proper receiving, storage (including temperature setting) and rotation of food products as to comply with health department regulations.
Adhere to control procedures for cost and quality.
Act in the role of Executive Chef in the absence of the Executive Chef ADDITIONAL JOB FUNCTIONS Follow and maintain all food safety and sanitation regulatory practices.
Maintain schedule for proper staffing.
Report any equipment in need of repair to chef and engineering for service.
Perform other duties as necessary and assigned, such as V.
I.
P.
parties and staff meetings.
KEYS TO SUCCESS IN THIS ROLE INCLUDE Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Thorough working knowledge of hot and cold food preparation and storage.
Good working knowledge of accepted sanitation standards and applicable health codes.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
EXPECTED HOURS OF WORK HOURS This is a full-time position with a minimum of 40 hours & five days per week expected.
SUPERVISORY RESPONSIBILITIES The Sous Chef reports directly to the Executive Chef and has limited scope of supervisory responsibilities based on function of position.
PHYSICAL REQUIREMENTS Ability to lift to 50lbs, clearly verbally communicate with employees and public.
speak, hear, see, read, write, type, dial, reach, and bend.
Most work tasks are performed indoors.
Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand and/or sit at a desk for up to 4 hours per day.
Walking and standing are required the rest of the working day.
Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.
).
Proper usage and handling of various kitchen machinery including food slicers, buffalo chopper, grinders, mixers, stoves, ovens and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.
e.
, cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise.
There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
Must be able to lift up to 30 lbs.
on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
OTHER Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.
Duties, responsibilities and activities may change at any time with or without notice Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all associates are required to fully comply with IDM’s standards of operation, rules and regulations for the safe and effective operation of the hotel’s facilities.
Associates who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.