Sous Chef - Avalon Park Independent Living

Avalon Park Independent Living Neighborhood, located in Cottleville, MO. We are looking for a Full-Time Sous Chef to join our team! 

The Sous Chef reports directly to the Executive Chef. They typically take over management when the Chef is unavailable. Though many of their tasks are like those of the chef, they tend to work more closely with the other stations of the kitchen. They are seen as an intermediary between the chef and the rest of the kitchen staff.  Directs food preparation and collaborates with executive chef.  Helps in the design of food and drink menu.  Assists with menu planning, inventory, and management of supplies. Ensures that food is of top quality and that kitchen is clean and equipment is in good condition.  Works main station/expediter in chef’s absence.  They are responsible for training cooks and other kitchen staff.  

Sous Chef Job Duties and Responsibilities

• Leads kitchen team in chef's absence.
• Provides guidance to junior kitchen staff members, including but not limited, quality control, line cooking, food preparation, and dish plating.
• Oversees and organizes kitchen stock and ingredients, maintain inventory and order list.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Hires and trains new kitchen employees to restaurant and kitchen standards.
• Manages food and product by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units all meet standards and are consistently well-managed.

Sous Chef Skills and Qualifications:

Formal Culinary Training, Previous Sous Chef Experience, Extensive Food and Beverage Knowledge, Restaurant Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management, Positivity, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills, Possess ServSafe Certification, Ability to lift 100%, Availability to work weekends, holidays and extended shifts.