What are the responsibilities and job description for the Sous Chef position at Red Jacket Resorts?
Duties and Responsibilities:
- Must have strong background in hotel restaurants, banquets, weddings.
- The Sous Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals.
- Preparing meals and food to meet the specifications of guests in a timely manner
- Properly measuring kitchen ingredients and food portions
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
- Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping the workstation and kitchen equipment clean, organized and sanitized
- Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef