Floating Green Restaurant Sous Chef - The Coeur d'Alene Resort - Coeur d'Alene Resort
Ceour d'Alene, ID
About the Job
Job Title
Floating Green Restaurant – Sous Chef
Job Summary
As Sous Chef you will assist the Head Chef in overseeing kitchen operations, ensuring the preparation and presentation of high-quality dishes. This includes menu planning, managing kitchen staff, and ensuring food safety standards are met.
Key Responsibilities:
- Collaborate with the Head Chef to design and implement new recipes and dishes.
- Ensure all menu items are prepared to the restaurant's standards and specifications.
- Manage and direct kitchen staff.
- Oversee food preparation, portioning, cooking and presentation.
- Ensure smooth operation during meal service.
- Help control food costs and minimize waste.
- Ensure accurate portion sizes and ingredient measurements.
- Maintain a clean, organized and safe kitchen environment.
- Train kitchen staff in culinary techniques and proper kitchen protocols.
- Work closely with the restaurant general manager to ensure customer satisfaction.
Job Requirements
- Must be willing to work weekends, holidays, and whenever our business level dictates.
- Proven experience as a Sous Chef or a similar role (preferred).
- Strong understanding of various cooking techniques and cuisines.
- Leadership and management skills, with the ability to mentor staff.
- Knowledge of food safety and sanitation regulations.
- Ability to work under pressure in a fast-paced environment.
Working Conditions:
- Fast Paced kitchen environment.
- Standing for long periods and working in a high-temperature environment.
- Ability to work flexible hours, including evenings, weekends and holidays.
- Must be able to lift up to 50lbs.
I understand the description of this job as given above. I also understand that not all of the duties required for this position are listed above. I will perform both the duties listed above as well as any other functions as directed by my supervisor.