Job Openings >> Gold Ranch Dayton Sous Chef
Gold Ranch Dayton Sous Chef
Summary
Title:Gold Ranch Dayton Sous Chef
ID:9552
Department:Food and Beverage
Description

Position: Sous Chef- Location: Gold Ranch Dayton
Will perform any task or duty required by the Executive Chef.  This is a working position inasmuch as the Sous Chef is required to work alongside culinary team members behind the Line and in the Kitchen area(s).

Essential Duties and Responsibilities include the following: (Other duties may be assigned).
  • Provides guidance and leadership to culinary staff.
  • Works the line or in the kitchen as determined by management
  • Orders product in assigned food outlet.
  • Ensures that every dish or menu item prepared is up to standards prior to going to table.
  • Ensures that Lead and Line Cooks are properly trained in how to prepare menu items and food safety.
  • Assists with the Inventory all food and supplies, ensuring adequate levels are maintained and minimizing food spoilage through proper rotation and temperature control.
  • Ensures efficient delivery and presentation of meals on assigned shift.
Supervisory Responsibilities:
  • Oversee Line Cooks,and Prep Cooks
 Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
Education/Experience:
  • High School Diploma or GED equivalent.
  • Culinary or Apprenticeship Program preferred.
  • Minimum 2 years experience working in capacity of Sous Chef or Lead Line Cook within similar environment.
  • Serve Safe Certificate preferred.
 Language Ability:
  • Must be able to communicate effectively in verbal and written English language.
 
Math Ability: 
  • High School level math and basic computational skills.
  • Basic mathematical skills necessary to understand recipes, measurements and portion sizes.
 Reasoning Ability: 
  • Ability to supervise multiple employees, manage schedules, delegate work load to employees and employprinciples of conflict management.
  • Ability to perform and balance multiple functions within fast-paced, crowded environment.
  • Must have thorough knowledge of hot and cold food preparation.
  • Ability to apply superior sanitation standards and health codes.
 Computer Skills: 
  • Basic computer skills (for purpose of creating schedules, doing payroll and tracking supplies).
Certificates and Licenses:  Serve Safe Certificate.
 
Physical Requirements:
  • Must be able to work in extreme temperatures varying from +110F kitchens to –10F freezers, possibly for  one hour or more.
  • Must be able to stand and exert well-paced motion with full range of mobility for up to 4 consecutive hours.
  • Must have ability to bend, squat, climb, walk, see clearly, and hear well.
  • Ability to occasionally lift up to 50 lbs. and push 250 lbs. carts, as well as frequently carry and lift food   trays/items of up to 30lbs. throughout shift.
  • Must be able to operate within confined spaces and perform acts of repetitive motion.
 
 
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