Baylor Scott & White Medical Center - Frisco
Sous Chef / Culinary / FT
The Sous Chef’s essential duties
- Supervise kitchen personnel under the direction of the Executive Chef
- Maintain sanitation procedures and organization of work areas.
- Adhere to all city, state, OSHA & JACHO safety and sanitation standards.
- Oversee all food purchases as per the par levels.
- Maintain food storage, receiving, rotating & stocking as par levels dictate.
- Financial/Operations: Accountable for maximizing daily sales and managing costs and labor effectively.
- Maintain all areas of food and nutrition services responsibility daily
- Responsible for compliance with all environmental and health board requirements related to the preparation and service of food and beverages
- Empower staff to deliver the highest customer service standards
- Ensure the highest level of quality product and service.
- Ensure health inspection reports are within acceptable standards.
- Execute all special events to company standards and specifications
- Ensures staff morale is maintained at the highest level
- Assists in staff training.
- Assists in coverage in all areas of the kitchen when needed.
- Take an active part in the recruitment and retention of staff
- Prioritize and delegate tasks when needed to ensure prompt completion.
- Responsible for providing direct and honest feedback to staff regarding individual performance.
Qualifications:
- Minimum: Must be able to read and write English. Must possess basic math skills, including addition, subtraction, multiplication, division, fractions, and percentages. Must apply common sense and understanding to carry out written and /or verbal instructions. Must be able to regularly lift and/or move up to 25 pounds and occasionally lift and /or move up to 50 pounds.
- Preferred: three years + experience as Sous Chef in high volume full service, hotel, or casual dining/quality restaurant
- Proven leadership skills with the ability to motivate and manage all levels of staff
- Meet all city, county, state, and federal certification standards
- Ability to prepare aesthetically pleasing and appetizing menus.