What are the responsibilities and job description for the Sous Chef position at SDCM?
The Waverly is currently seeking a Sous Chef with the ability to support, lead, and inspire the kitchen team. This includes but not limited:
- Ordering and inventory support.
- Support the Chef De Cuisine in daily tasks.
- Consistently uphold and monitor the highest standards of cleanliness and sanitation to ensure all areas are kept clean, safe and code compliant.
- Adheres to new COVID-19 sanitary guidelines.
- Complete any additional tasks as assigned by the Chef or GM.
- Work in partnership with the rest of the Food & Beverage management team to execute daily priorities.
- Constantly communicate with GM and CDC to keep record of staff, training, service, and food issues dealt with during shift.
MINIMUM QUALIFICATIONS & REQUIREMENTS
- Minimum 2 years as Sous Chef in a fast-paced kitchen, upscale high-volume restaurant
- Experienced and able to expedite an average of 350 covers dinner service
- Oversee food production at all stations, assisting line cooks, as needed
- Demonstrated strong leadership and teamwork skills and abilities
- Capability to teach and mentor others
- Must be able to stand for 10 hours
- Must be able to lift 50 pounds
- Reliable and predictable attendance
- Food Handlers Card / ServSafe Certification
- College degree/Culinary school degree preferred, but not necessary
Ideal candidate will have stable tenures, strong attention to detail, track record of mentorship and managing teams under pressure and passion.