Title/Desc.Sous Chef-Requirments:
-Culinary degree preferred and at least three years experience at a management, or supervisory level in a fine dining restaurant, or luxury hotel
-Must be familiar with all aspects/operating of commercial cooking equipment
-Able to work long hours
-Able to twist, bend, reach for equipment, and stand for long periods in front of stove fryers, workstations. Able to lift and carry up to 50 pounds regularly.
-Must work well in stressful, high-pressure environments, and maintain composure
-Must be effective at listening, understanding, and clarifying the issues and concerns raised by coworkers and guests
-Able to work with and understand financial information, data, and basic math functions
-Server-Safe Certified, Food Safety and sanitation courses up to date
Responsibilities:
-Approach all encounters with guests and employees in a friendly, service-oriented manner
-Maintain regular attendance, and high standards of personal appearance and grooming, which include wearing proper uniform, and any PPE(personal protective equipment)
-Comply at all times with OSHA standards and regulations to encourage safe and efficient operations/environment
-Take part in progressive corrective action where appropriate
-Ensure overtime is kept to a minimum
-Supervise all phases of food production and service directly related to all dining and event functions
-Ensure equipment and kitchen cleanliness
-Assure that cooks have food items prepared to proper specifications in a timely manner
-Maintain refigerators/coolers/equipment are clean, and in an organized manner to facilitate the high-volume production necessary to achieve company goals
-Maintain an effective training program for all employees so that their time can be productive
-Keep food production at an adequate level as to not result in excessive leftovers/waste
-Facilitate/change menus, coordinate multiple tasks, BEO's, prep sheets, etc. and meet critical deadlines
-perform other duties assigned
Experience: 3 Years Experience at a management, or supervisory level in a fine dining restaurant, or luxury hotel
Location: 3845 E Wine Cellar Rd, Port Clinton, OH 43452
Contact: David Stosio, 419.797.4445/hr@gideonowenwine.com