Sous Chef

Brief: Sous Chefs are responsible for all BOH operations. They are responsible for ordering, inventory management, prep list execution and completion, in addition to maintaining all kitchen equipment and appliances. Sous Chefs must communicate with management to coordinate activities for cooks and to ensure that all given tasks are completed in a timely manner. Sous Chefs must be able to complete a prep list and delegate to the team. They are also responsible for enforcing food health and safety standards, as well as upholding and executing company recipes. Compensation: Hourly 401K benefits Discounted Gym Membership - VASA Employee Events and Parties Hourly Leadership Incentive Program Free meal per shift 50% Employee Discount on non-working Days Duties/Responsibilities: Setting up, cleaning, and organizing work stations Complete Weekly BOH Inventory Counts Upholding inventory management procedures Prep-list is filled out daily at start of shift and end of shift. Tasks are delegated or communicated with the incoming team Ordering — CK and USF Counts - (Using order guide) Waste Log — Filled out daily by Sous Chef Par Maintenance — Communicating with AGM and GM when daily pars on order guides and prep lists need to be changed Communication with MOD and CK Team about hot shots and outages Adhering to all state and Vessel food safety regulations Checking quality of ingredients and adhering to company recipes and procedures Preparing and cooking ingredients according to food health and safety standards Keep a sanitized and orderly environment in the kitchen Problem Solving — look for ways to make the kitchen and staff more efficient and organized Log Book to be used as a place for communication between the team Receiving — checking in orders when possible or assigning someone to do it Cleaning Lists — Making sure deep cleaning, weekly, and daily cleaning tasks are being completed and delegated Wiping, sweeping, mopping; dishwashing when needed Service line assistance as needed Qualifications/Skills: Able to work in a fast-paced environment Able to multitask, prioritize, and manage time efficiently Works well as part of a team and on individual tasks Able to bend, move, and lift up to 50 lbs or more Physical endurance to stand for an extended period of time Experience as a cook a plus Reports To: Assistant General Manager and General Manager Job Type: Full-time Pay: From $20.00 per hour Benefits: Flexible schedule Referral program Work Location: In person