Sous Chef

Inns of Aurora Resort & Spa; Town of Aurora (NY); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical and dental benefits

401K program

Paid time off

Employee discount at lodging and dinin

Job summary

Inns of Aurora Resort & Spa is seeking an experienced Sous Chef to assist in overseeing daily kitchen operations and staff. You will plan cooking processes, direct food preparation, and ensure high-quality, correctly portioned dishes while enforcing health standards.

Responsibilities include catering event prep, menu development with the Chef de Cuisine, inventory assistance, staff training, and maintaining sanitation protocols.

Qualifications

• Previous culinary and supervisory experience.
• Strong leadership to manage and motivate staff.
• Creativity to inspire new ideas, recipes and practices.
• Passion for the food industry.
• Excellent culinary techniques.
• Ability to multi-task under fast-paced conditions.
• Professional demeanor and strong interpersonal skills.
• Organizational, written and verbal communication skills.
• Flexible with hourly schedules, including weekends and evenings.

Responsibilities

• Oversee day-to-day kitchen operations in Chef de Cuisine's absence.
• Plan and direct all cooking processes and food preparation.
• Ensure high quality, correct portioning and health standards.
• Prep and execute catering events.
• Assist in menu creation with the Chef de Cuisine.
• Oversee and expedite preparation of all foods.
• Assist with monthly food inventory.
• Monitor equipment and communicate issues to Operations Manager.
• Supervise kitchen staff per Chef de Cuisine and Ops Manager standards.
• Train staff on policies and procedures, and use progressive discipline as needed.
• Develop and maintain food sanitation practices and safety protocols.
• Foster team-oriented relationships and maintain a strong kitchen presence.
• Coordinate opening and closing procedures and ensure compliance with food laws.

Skills

Leadership

Culinary techniques

Menu development

Staff training

Food safety

Multi-tasking

Interpersonal skills

Problem solving

Food quality control

Inventory management

Education

Culinary degree

Tools

Microsoft Office

Job description

Reporting to the Chef de Cuisine, the Sous Chef is responsible for assisting in overseeing day-to-day kitchen operations and staff to ensure high quality cuisine and enforce health standards.

Responsibilities/Duties/Functions/Tasks:

• Responsible for kitchen operations in the absence of the Chef de Cuisine
• Plan and direct all cooking processes and food preparation in the kitchen
• Use quality control standards to ensure all food items are high quality and correctly portioned
• Prep & Execute all catering events
• Assist Chef de Cuisine in menu creation
• Oversee and expedite preparation of all food items
• Assist Chef de Cuisine with monthly food inventory
• Monitor and address any issues with kitchen equipment and communicate issues to the Operations Manager
• Supervise, oversee, and assist in managing the kitchen staff in accordance with the standards set forth by the Chef de Cuisine and Operations Manager
• Assist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food service business
• Use progressive discipline effectively in the management of staff
• Develop, train, implement and maintain food sanitation practices and safety protocol
• Create strong, team-oriented relationships with and between staff members
• Maintain a strong presence in the kitchen and facility
• Ensure cleanliness of kitchen areas before, during and after meal periods
• Coordinate opening and closing procedures
• Ensure kitchen and staff members operate in accordance to the state and federal food and safety laws

Requirements

• Previous culinary and management/supervisory experience
• Strong leadership qualities to assist in managing and motivating staff members
• High levels of creativity and innovative qualities to inspire new ideas, recipes and general practices
• Passion for the food industry
• Excellent palate in order to taste, create and implement quality foods
• Excellent culinary techniques
• Ability to multi-task effectively under fast-paced working conditions
• Ability to maintain neat, professional and clean appearance and practices
• Proficiency in Microsoft Office programs, and general computer literacy
• Must demonstrate a professional demeanor and possess strong interpersonal skills
• Specialized organizational, written and verbal communication skills
• Flexibility with hourly schedules, including weekend, holiday and evening availabilities

Preferences

• Degree from a culinary institute
• Personal flair and desire for cuisine experimentation
• Knowledge and understanding of workplace safety procedures

Benefits

We are proud to offer outstanding benefits to all of our employees.

Full-time employees, those working 30 hours per week or more on average, are offered competitive medical and dental benefits, as well as generous paid time off packages.

Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits.

We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.