Sous Chef

Eldridge Hotel Partners; Lawrence (KS); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Health insurance

Accrued PTO

Simple IRA plan

Job summary

Eldridge Hotel Partners is seeking an experienced Sous Chef to join our kitchen team in Lawrence, KS. The Sous Chef will play a vital role in following the Head Chef’s specifications while managing kitchen operations and ensuring customer satisfaction.

The ideal candidate will have at least 2 years of experience and be skilled in kitchen management, multitasking under pressure, and adhering to health standards. Benefits include health insurance and accrued PTO.

Qualifications

• At least 2 years of experience as a Sous Chef in a busy kitchen.
• Ability to work evening hours, weekends, and holidays.
• Understanding of various cooking methods, ingredients, and equipment.

Responsibilities

• Fill in for the Head Chef when necessary.
• Ensure the kitchen meets quality standards.
• Control food cost and inventory.

Skills

Teamwork

Time management

Communication

Pressure handling

Education

Culinary-related certificate or food service management

Tools

MS 365 Office

Restaurant management software

POS systems

Job description

Job Details

Job Location: Lawrence, KS 66044
Position Type: Full Time
Sous Chef will be second in command in our kitchen, following our Head Chef’s specifications and guidelines.
Sous Chef will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
Salary commensurate with the experience of the applicant. Benefits include accrued PTO, health, dental, and vision insurance, and a simple IRA plan.

Responsibilities

• Fill in for the Head Chef in planning and directing food preparation when necessary.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Take charge of kitchen opening, closing and other side duties as directed by the Head Chef.
• Verify that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly.
• Comply with and enforce sanitation regulations and safety standards.
• Effectively manage the kitchen staff, motivate them and assign duties fairly.
• Familiarity with the best practices in the hotel and catering services industry.
• Knowledge of health and safety standards and that hygiene standards are exceeded.
• Maintain the quality of food preparation and presentation through active participation in all aspects from planning to plating; ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Control food cost and inventory, provide monthly inventory on the 1st day of the month, review with the Head Chef and email to the General Manager.
• Order all food for restaurant and catering events as well as hotel items (e.g., bottled water, toilet paper). If you can’t eat it, let the Head Chef know what you need and we will order from another vendor.
• Maintain a positive and professional approach with coworkers and customers.

Qualifications

• At least 2 years of experience as a Sous Chef, Culinary related certificate or food service management at a busy restaurant or hotel kitchen.
• Ability to work evening hours, weekends, and holidays.
• Ability to multitask and work quickly under pressure.
• Ability to foster teamwork.
• Knowledge of health and safety standards.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Advanced verbal and written communication skills.
• Familiar with industry’s best practices.
• Working knowledge of various computer software programs (MS 365 Office, restaurant management software, POS).