Banquet Sous Chef - Chapel Grille at Chapel Grille in Cranston, Rhode Island

Job Description:

Objective
The Banquet Sous Chef is responsible for assisting the Executive Chef in operating a clean, safe kitchen and dish room facilities while meeting or exceeding food quality and speed of service requirements. He/she is directly responsible for the entire kitchen and dish room operations in the absence of the Executive Chef.

Duties and Responsibilities
Assists the Executive Chef in planning and directing food preparation in the kitchen. Sets appropriate daily/weekly prep and production levels.Supervises and trains kitchen staff under the guidance of the Executive Chef.Partners with the Executive Chef to create a cohesive team within the kitchen.Assumes the role of Executive Chef in his/her absence.Practices proper and safe food handling, personal hygiene, storage, receiving, stocking and rotating procedures.Enforces all health department regulations and maintains sanitation and safety standards throughout the kitchens and food storage areas daily.Performs in all line positions as needed and is able to prepare all menu recipes.Produces special items and intensive menu items.Assists Executive Chef in all administrative duties including but not limited to scheduling, ordering, inventories, maintenance, staff orientation and training, and hiring.Monitors daily labor and business levels and reacts appropriately to minimize overtime and maximize labor efficiency.

Qualifications
Minimum 1 year of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities.Minimum 5 years of cooking experience in an upscale, high volume restaurant setting.Is able to work varied hours/days, including nights, weekends, and holidays, as needed.ServSafe Food Safety Manager Certified through the National Restaurant Association; has or is able to obtain Rhode Island Food Safety Manager certification.Able to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.Aggression, speed, efficiency and mental strength are required for this fast paced kitchen.Is able to apply basic math skills for food production applications including adding, subtracting, multiplying, and dividing in all units of measure, using whole numbers, common fractions, and decimals.Must have experience and knowledge of kitchen equipment, including but not limited to knives, slicer, salamander, stove, oven, mixer and food processor.Flexible in performing other related tasks designated from the management.

Physical Demands and Work Environment
Works closely with other staff members, often in confined areas.Lifts and carries sacks, boxes and product up to 50 lbs. from floor to above waist level, sometimes involving stairs.Stands or walks during the entire 8-10 hour shift.Hazards include, but are not limited to, cuts, burns, slips, trips and falls.Able to reach above head and stoop to put items on the floor or low shelves.Able to climb stairs and ladders.Able to work at approx. 36 table/stove and reach in approx. 36.Must reach (6 to overhead), bend, stoop and wipe.Must wear shoes with non-slip soles.

Standards of Performance
Maintains a positive presence within the kitchen and the restaurant as a role model and a member of the management team.Supports all decisions made by the management team and presents a united front to the staff. Earns the respect of the line cooks and dishwashers so he/she is able to offer direction and guidance.Demonstrates strong leadership skills to supervise and motivate line cooks and dishwashing staff. Corrects improper techniques or behaviors and guides cooks to carry out the Executive Chefs intentions for menu execution and standards.Performs job at a continuously high pace, under pressure, while maintaining quality and efficiency standards.Maintains cleanliness and order of kitchen and prep work areas.Practices proper and safe food handling, storage, receiving, stocking and rotating procedures.Ensures the strict adherence to Chapel Grille standards of quality for food served to include freshness, proper handling and storage, proper use of recipes, techniques and cooking procedures, taste, portion size, and presentation.Makes smart decisions quickly and is able to improvise when problems arise.Maximizes profitability through proper management of food and labor costs.Calculates order and prep quantities accurately to minimize waste and spoilage.