Rose Tavern Sous Chef (Full-Time)

Rose Tavern; Town of Canandaigua (NY); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Paid Time Off

Medical benefits

401k match

YMCA discounts

Free meals

Training program

Employee discounts

Job summary

Rose Tavern in Canandaigua, NY is seeking a full-time Sous Chef to help lead the kitchen under the Executive Chef. You will manage a department, ensure consistent food quality, supervise line cooks and pantry staff, and uphold sanitation and service standards.

The role requires three to five years of experience and a culinary arts degree preferred, with excellent communication, time management and teamwork. A robust training program and benefits are offered as part of The Lake House team.

Qualifications

• Three to five years of experience preferred.
• Degree in culinary arts preferred.
• Excellent communication, time management, organization, and customer service skills.

Responsibilities

• Attend daily line up meeting with FOH and BOH to discuss menu and service issues.
• Maintain refrigeration and dry storage organization.
• Oversee daily inventory and ordering par levels.
• End of Shift (EOS) reports daily for each service period.
• Assist in food preparation for daily meal service.
• Cross utilize in other kitchen functions (banquets, Sand Bar, In Room Dining).

Skills

Communication

Time management

Organization

Customer service

Education

Degree in culinary arts

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Rose Tavern Sous Chef (Full-Time)

Full Time Professional Canandaigua, NY, US

30+ days ago Requisition ID: 2756

Salary Range: $60,000.00 To $65,000.00 Annually

Why Work at The Lake House?

Employment at The Lake House offers a beautiful place to work in a fun, team-oriented, professional setting! Advantages of being a Lake House team member include:

• Paid Time Off during your first full calendar year for Full Time employees!
• Medical, Dental and Vision Benefits for Full Time employees!
• 401k with up to 4% Employer Match!
• Membership Discounts to the Sands Family YMCA
• FREE Lunch and/or Dinner during your shift!
• Robust and formalized training program to get you doing what you love as soon as possible!
• Rooms, Food & Bev, and Spa Discounts at The Lake House!
• Many Employee Discounts at The Lake House and through LifeMart!
• Company sponsored Community Service and Wellness Events!

JOB DESCRIPTION

Position: Sous Chef

Reports to: Executive Chef

Job Summary: The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Chef de Cuisine to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Chef de Cuisine and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

In this position, the Sous Chef will be responsible for all kitchen operations, including food preparation and production; including oversight and direction of all line cooks and stewards. The Sous Chef will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. In communication with the Chef de Cuisine and Executive Chef, the Sous Chef will effectively execute the goals for the kitchen department and overall vision for the restaurant.

Responsibilities include but may not be limited to:

MEETINGS / COMMUNICATION

• Attend daily line up meeting with FOH and BOH team to discuss menu, guest information, service issues, etc.
• Attend F&B Meeting every Thursday with notes to improve systems.

KITCHEN ORGANIZATION

• Maintain all refrigeration and dry storage organization and cleanliness to restaurant standard.
• Ensure all produce in reach-ins have proper labeling and freshness.
• Conduct daily audit of fridges to ensure items are fresh and being used accordingly.
• Making it a top priority to notice problems in the matter and thinking creatively to find solutions

RECIPE DOCUMENTATION

• Ensure recipes pertaining to all menu items are documented in a standardized format and organized
• Recipes and yields must be documented within 1 week of dish implementation to menu.

HEALTH AND SANITATION

• Ensure nightly temperature logs are complete and ensure fridges are maintaining proper temperature
• Ensure proper sanitation and personal hygiene are maintained
• Ensure monthly check ins are being adhered to.

PURCHASING / FOOD COSTING

• Responsible for placing daily orders and inputting them into drive and posting on cork board in kitchen.
• Including but not limited to: proteins, specialty items (caviar, truffles, Asian products, etc.)
• Oversee daily coding of invoices and that numbers are being put into declining budget.
• All menu items must be costed either before or within 1 week of implementation onto menu.

INVENTORY

• In addition to the team the individual will play a part in keeping the inventory throughout the month.
• Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly.
• Conduct monthly inventory on the 31st of each month and submit all information to accounting and company controller within two days.

DAILY CLOSING MANAGER

• Working with team to ensure that daily inventory logs are filled out and posted.
• Closing log is completed and items are inspected thoroughly.
• Oversee daily/weekly deep cleaning schedule.
• Ensure building is left clean and orderly on a nightly basis.
• Ensure all trash, compost, and recycling is brought out nightly.
• Responsible for arming the building nightly.

Additional Responsibilities

• Filling in the absence of kitchen staff in the event of call out/ no show.
• Daily inventory and of all food products for ordering par levels.
• Daily line checks for food quality and consistency.
• Assisting in food preparation for daily meal service.
• Cross utilize in other kitchen functions, such as banquets, Sand Bar, In Room Dining.
• End of Shift (EOS) reports daily for each service period.
• Monitors and maintains quality and cleanliness of employee cafeteria and meal areas

EDUCATION & EXPERIENCE:

• Three to five years of experience preferred, with the desire to grow.
• Degree in culinary arts preferred.
• Excellent communication, time management, organization, and customer service skills.
• Desire to learn and have an interest in NYS beverage and agricultural products.
• Ability to work independently, as part of a team, and flexibility to perform shift work in addition to being able to multitask.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to maintain a stationary position; move; be able to operate/use, objects, tools or controls; ascend/descend stairs; have the ability to position one’s self to preform various tasks; communicate with guests and staff; distinguish flavors. The employee must occasionally move up to 75 pounds. Must be able to detect objects close-up and at a distance, determine color and depth, and observe surroundings. Employee may be exposed to various allergens and is required to spend the majority of time on their feet and maintain a stationary position or move without a break for up to six (6) hours.

While performing the duties of this job, the employee is not exposed to weather conditions. The noise level in the work environment is usually moderate.

The Lake House believes in equal opportunity for all and is committed to ensuring all individuals have an opportunity to apply for those positions that they are interested in and qualify for without regard to race, religion, ethnicity, national origin, citizenship, gender, gender identity, sexual orientation, age, veteran status, disability, genetic information, or any other protected characteristic.