Line / Sous Chef Job Description
Assistant to the Executive Chef and act as Executive Chef when the Executive Chef is not in the building. Work with Executive Chef to facilitate the efficient and safe operations of the kitchen, with growth for sous chef position on based or experience.
This role is an opportunity to work in one of the Hudson Valley’s finest Inn with great restaurant and deluxe catering. The candidate will work in an environment the encourages creativity and is focused on producing great meals for a variety of private and public events.
Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Supervise less experienced kitchen staff as needed and participate in the hiring and development of staff.
Responsibilities to include, but not limited to;
· Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
· Assumes 100% responsibility for the quality of products served.
· Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
· Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
· Portions food products prior to cooking according to standard portion sizes and recipe specifications.
· Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
· Prepares item for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
· Follows proper plate presentation and garnish set up for all dishes.
· Handles, stores, and rotates all products properly.
· Assists in food prep assignments during off-peak periods as needed.
· Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
· Attends all scheduled employee meetings and brings suggestions for improvement.
· Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
· Follow all rules and regulations set forth in the Operations Manual
Qualifications:
· A minimum of 3 years of experience in kitchen preparation, and cooking.
· At least 12 months experience in a similar capacity.
· Must be able to communicate clearly with managers, kitchen and dining room personnel.
· Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
· Be able to work in a standing position for long periods (up to 10 hours).
Job Type: Full-time
COVID-19 Precaution(s):
- Personal protective equipment provided or required
- Temperature screenings
- Social distancing guidelines in place
- Sanitizing, disinfecting, or cleaning procedures in place
Work Remotely
Job Type: Full-time
Pay: From $20.00 per hour
Expected hours: 30 – 40 per week
Shift:
Weekly day range:
Experience:
- Culinary Experience: 3 years (Preferred)
- Cooking: 3 years (Preferred)
Work Location: In person