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About the Role
The Sous Chef will manage a specific department and work with the Executive Chef and/or Chef de Cuisine to create, implement, and maintain quality standards. This role involves monitoring daily kitchen functions, providing support to the culinary team, and ensuring a positive guest experience. The Sous Chef is responsible for all kitchen operations, including food preparation and production, and overseeing line cooks and stewards.
Responsibilities
- Attend daily line up meeting with FOH and BOH team to discuss menu, guest information, service issues, etc.
- Attend F&B Meeting every Thursday with notes to improve systems.
- Maintain all refrigeration and dry storage organization and cleanliness to restaurant standard.
- Ensure all produce in reach-ins have proper labeling and freshness.
- Conduct daily audit of fridges to ensure items are fresh and being used accordingly.
- Notice problems in the matter and thinking creatively to find solutions.
- Ensure recipes pertaining to all menu items are documented in a standardized format and organized.
- Recipes and yields must be documented within 1 week of dish implementation to menu.
- Ensure nightly temperature logs are complete and ensure fridges are maintaining proper temperature.
- Ensure proper sanitation and personal hygiene are maintained.
- Ensure monthly check ins are being adhered to.
- Responsible for placing daily orders and inputting them into drive and posting on cork board in kitchen.
- Oversee daily coding of invoices and that numbers are being put into declining budget.
- All menu items must be costed either before or within 1 week of implementation onto menu.
- Play a part in keeping the inventory throughout the month.
- Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly.
- Conduct monthly inventory on the 31st of each month and submit all information to accounting and company controller within two days.
- Ensure that daily inventory logs are filled out and posted.
- Closing log is completed and items are inspected thoroughly.
- Oversee daily/weekly deep cleaning schedule.
- Ensure building is left clean and orderly on a nightly basis.
- Ensure all trash, compost, and recycling is brought out nightly.
- Responsible for arming the building nightly.
- Fill in the absence of kitchen staff in the event of call out/ no show.
- Daily inventory of all food products for ordering par levels.
- Daily line checks for food quality and consistency.
- Assist in food preparation for daily meal service.
- Cross utilize in other kitchen functions, such as banquets, Sand Bar, In Room Dining.
- Complete End of Shift (EOS) reports daily for each service period.
- Monitor and maintain quality and cleanliness of employee cafeteria and meal areas.
Requirements
- Three to five years of experience preferred, with the desire to grow.
- Excellent communication, time management, organization, and customer service skills.
- Desire to learn and have an interest in NYS beverage and agricultural products.
- Ability to work independently, as part of a team, and flexibility to perform shift work in addition to being able to multitask.
- Occasionally required to maintain a stationary position; move; be able to operate/use, objects, tools or controls; ascend/descend stairs; have the ability to position one’s self to preform various tasks; communicate with guests and staff; distinguish flavors.
- Must occasionally move up to 75 pounds.
- Must be able to detect objects close-up and at a distance, determine color and depth, and observe surroundings.
- May be exposed to various allergens and is required to spend the majority of time on their feet and maintain a stationary position or move without a break for up to six (6) hours.
Skills
- Culinary arts
- Food preparation
- Food production
- Food quality standards
- Food handling
- Sanitation
- Cleanliness
- Recipe documentation
- Purchasing
- Food costing
- Inventory management
- Communication
- Time management
- Organization
- Customer service
- Teamwork
- Multitasking
Location
- The Lake House
Work Type
- Full Time
Experience Level
- 3-5 years preferred
Education Level
- Degree in culinary arts preferred
Benefits
- Paid Time Off during your first full calendar year for Full Time employees
- Medical, Dental and Vision Benefits for Full Time employees
- 401k with up to 4% Employer Match
- Membership Discounts to the Sands Family YMCA
- FREE Lunch and/or Dinner during your shift
- Robust and formalized training program
- Rooms, Food & Bev, and Spa Discounts at The Lake House
- Many Employee Discounts at The Lake House and through LifeMart
- Company sponsored Community Service and Wellness Events
About the Company
- Employment at The Lake House offers a beautiful place to work in a fun, team-oriented, professional setting!
Equal Opportunity
- The Lake House believes in equal opportunity for all and is committed to ensuring all individuals have an opportunity to apply for those positions that they are interested in and qualify for without regard to race, religion, ethnicity, national origin, citizenship, gender, gender identity, sexual orientation, age, veteran status, disability, genetic information, or any other protected characteristic.