Sous Chef

FILINVEST COMPANY: TIMBERLAND HIGHLANDS RESORT

Scope and Responsibilities:

• Develops and implements strategies to achieve Employee Satisfaction Index goals.
• Creates a positive work environment for all employees.
• Selects, orients, and trains employees.
  
• Determines, communicates, and monitors achievement of standards of performance on a timely basis.
• Assures adherence to Timberlands standards of food quality, preparation, recipes and presentation.
• Supervises the proper setting up of each item on menus and ensures their readiness.
• Stores unused food properly to minimize waste and maximize quality.
• Assures smooth kitchen operation by coordinating with related Food and Beverage departments.
• Consults with individual outlets supervisor about daily specials, rotation of products, and any upcoming special events.
• Prepares list of perishable items on a daily basis at each outlet to ensure proper rotation and utilization.
• Adjusts production according to projected covers using function sheets, etc.
• Plans and requisitions food as needed; discusses requisitions with the Executive Sous Chef.
• Controls food costs properly by maintaining accurate records of all food ingredients used.
• Prepares and maintains recipe cards.
• Prepares market lists.
• Controls and oversees the seasonings, portions and appearance of food served in the operation.
• Obtains customer feedback.
• Plans training activities to meet training needs.
• Sets priorities and prepares monthly plans. 3. Records all staff training in the Kitchen

Skills and Qualifications:

• Minimum 5 years kitchen experience
• Minimum 2 years experience in the same position or in a similar capacity
• Financial Knowledge