Vue Sous Chef

Vue Sous Chef
Overview:
To prepare and cook food and supervise the kitchen and ensure that all menu items are prepared to our specifications.

Responsibilities:

Cook and prepare food at all stations in kitchen
Advanced knowledge of butchering (meat, poultry, fish)
Evaluate recipes and food orders and prepare according to standards
Assist Associates at each station of a kitchen
Leads by example for culinary operation of assigned areas
Daily follow-up on all product freshness, rotation and development
Communicate all safety and sanitation policies through daily dialogue with all hourly staff.
Develop and challenge existing processes of standardization with focus on expense control and quality.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities can include training employees; planning, assigning, work.

Qualifications:

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.

Minimum of 2 years in a hotel supervisory position within the Culinary Department; Culinary degree or Apprenticeship certification