Supervisor, Food Service

Sous Chef

Under direct supervision of the Executive Chef, Sous Chef, and/or Food Service Manager, production of all food necessary for the menu and any special functions. Oversees the daily operations of the food outlets to ensure production, conduct, presentation, cleanliness, and service standards are met.

Responsibilities

Directly supervises and assigns work to food service employees

Customarily and regularly directs the work of 2 or more employees performing the required daily duties

Customarily assigns work stations

Responsible for training new employees

Coordinates break schedules and insures team members are in proper work stations

Determines work procedures under the direction of management

Works with management to ensure coverage of all work stations. Creates and updates schedules for subordinates under the supervision of management

Completes paperwork as needed for food transfers, waste, attendance, medical reports, and break sheets

Monitors the storage and stocking of all products necessary to the operations. Requisitions product using CBORD and assists in the monthly inventory

Addresses guests concerns with food preparation, food temperature, food presentation, and/or service

Demonstrates the flexibility and adaptability necessary to work in an environment that may require working in various locations and with various menus

Performs a wide range of related duties as needed or requested by management

Preparation of menu items as directed

Portion controls

Proper plate presentation

Meat cutting

Food storage, labeling, and rotation

Cooking temperatures

Must have knowledge of and follow proper food handling and health and safety regulations

Banquet preparations

Must be proficient in the Micros Point of Sale System

Qualifications

EDUCATION and/or EXPERIENCE

Any combination of education that could likely prove the required knowledge and skills required for this position; minimum two years previous restaurant or catering experience or apprenticeship.

A minimum of one-year experience as a line cook, broiler, or sauté cook.

Must attend Business Skills and LDI Classes when schedule permits.

Pay range: $24.00 to $31.20 per hour

*Shift Differential: Non-Exempt employees will receive a $1.00 per hour shift differential for any hours worked between 10:00pm and 6:00am.

This is not a smoke free workplace. Although we employ state-of-the-art air filtration systems, cigarette smoke is in the work environment.