Sous Chef

The Sous Chef reports directly to Mrs. Pirone (Executive Chef) and Gerard Tuohy (Chef de Cuisine). The Sous Chef is expected to correctly prepare all food served following Stroudsmoor Country Inn (SCI) recipes. The Sous Chef is expected to interact and communicate in a positive manner with all staff members to ensure 100% customer satisfaction. Respond respectfully and professionally to staff and guests.

Compensation:

  • Annual salary TBD
  • Eligibility for the 401(k) Plan based on service requirements.

Job Duties

Essential duties and responsibilities include the following:
Other duties may be assigned.

  • Knowledgeable of SCI recipes.
  • Prepare all foods following established sanitation standards, personal hygiene, and health standards.
  • Be in compliance with health inspections and recommendations from the safety committee.
  • Store food properly and safely, marking date and item.
  • Prepare food and expedite the lunch and dinner line.
  • Good understanding of assigned equipment. Report necessary equipment repair to the appropriate supervisor.
  • Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
  • Complete food temperature checks.
  • Delegate responsibilities and work assignments to staff in a positive manner.
  • Supervise kitchen staff and ensure proper closing of kitchen.
  • Properly securing the building and ensure staff is complying with the opening/closing procedures.
  • Follow all policies and procedures stated in Company Handbook.
  • Under no circumstances should anyone be operating their cell phones while performing potentially harmful activities i.e. cutting, slicing, cooking, etc.
  • Ensure kitchen staff is wearing proper kitchen attire to include non-skid safety shoes.

Minimum Qualifications

Schedule:

  • Hours per day to be determined by the level of business.
  • Requested time off will be approved by the Executive Chef and Main Inn Chef.
  • Vacation days will follow the Stroudsmoor Vacation Policy.