Sous Chef

Company: River Landing
Location: Wallace, NC
Job Type and Status: Manager - Full Time
Salary: Salaried position. Dependent upon education and experience.
Benefits: Comprehensive benefits to include health, dental, vision, and life insurance. Holidays and paid time off. 401K retirement.
Educational Requirements: Culinary degree preferred
Skills Required: • Minimum of 3 years experience in restaurant or hotel kitchens with excellent skills in banquet and a la carte supervision and execution • Experienced in training and managing up to 10 kitchen staffers • Strong inventory control skills • Fine dining experience • Clear, concise written and verbal communication skills • Demonstrate team building experience • Instill guest service attitude in all employees • Strong organizational skill • High school or equivalent • Technical school or formal technical skills training
Job Description: This position reports to the Executive Chef and is responsible for all Back of the House operations. • To properly maintain and execute some administrative work that pertains to the back of the house operation. • To create menu specials, recipes, and execute training to properly facilitate the end product. • To control all budgeted cost associated with food, paper, cleaning supplies, and back of the house labor. • To maintain a kitchen sanitation grade of 95 or above at all times. • To properly train all BOH staff in sanitary, safety, and kitchen skill practices. • To properly delegate appropriate managerial duties to all kitchen supervisors under their position and ensure proper execution of those duties. • Ability to communicate with clientele to promote operation and resolve issues. • To help keep all equipment and structural area of the BOH in a safe, proper working condition. • To properly help execute monthly inventories and purchasing procedures. • To properly communicate with all subordinates in a professional manner at all times. • Excellent experience in production techniques of large banquets and caterings. • To maintain a appropriate personal hygiene level. • To understand and follow the proper sanitation practices in all working environments. • To wear a clean, presentable uniform at all times. • Excellent operating knowledge of all kitchen equipment safely and correctly. • Excellent knowledge of proper cleaning of all kitchen equipment and areas.