Sous Chef - Rocky Mount Event Center - The Sports Facilities Companies

SOUS CHEF - Rocky Mount Event Center

Sports Facilities Management, LLC

LOCATION: Rocky Mount, NC

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: CHEF

STATUS: FULL-TIME (EXEMPT)

ABOUT THE COMPANY:

Rocky Mount Event Center is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Rocky Mount, NC. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth.

Rocky Mount Event Center is a member of The Sports Facilities Companies (SFC) and is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun.

SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.

POSITION SUMMARY:

The Sous Chef will assist in training, overseeing and coordinating all of the Chef's team in order to prepare, cook and present food according to Rocky Mount Event Center's standard.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assist with training, assigning duties and supervision of the kitchen team during the preparation, cooking, and garnishment of food
• Ensures proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations
• Adheres to procedures for cost and quality procedures
• Assists in menu planning activities
• Assists in scheduling culinary staff so that proper cover is maintained while keeping payroll costs in line
• Supervises daily and monthly cleaning of walk-ins according to Health Department regulations
• Maintains schedule for proper staffing
• Reports any equipment in need of repair
• Performs other duties as assigned by the Chef

MINIMUM QUALIFICATIONS:

• Must be a graduate of a culinary school or related degree or have a minimum of 3 years' experience in cooking and 2 years' experience as a Sous Chef
• Thorough knowledge of hot and cold food preparation
• Good working knowledge of sanitation standards and health codes
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes
• Sufficient safety precautions in order to use all kitchen equipment, knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties within extreme temperature ranges
• Maintain a neat, clean and well-groomed appearance
• Serve Safe or similar certification preferred
• Must be able to work nights, weekends and holidays

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Working environment is fast paced
• Must be able to lift and/or move up to 20 pounds infrequently
• Limited exposure to physical risk
• Limited physical effort required
• Work is normally performed in a typical interior/office work environment