Job Description: Sous Chef - Running Y Ranch

Job Description: Sous Chef
Job Overview
The role of our Sous Chef is to prepare culinary delights for our guests and owners and execute
the menu, ensuring a high level of performance, guest satisfaction and profitability.
Guest satisfaction in our restaurant revolves around the food appearance, high quality of the
food and overall dining experience. The Sous Chef is responsible for the daily preparation of food
items in the pantry, fry stations or other areas of the kitchen.
General Responsibilities
• Comply with Standards of Service and assists in assuring the same from all kitchen
employees.
• Assists in manage a day-to-day operation of the kitchen, coordinate food production
schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and
presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food
preparation and handling, by training kitchen, restaurant and steward employees on how
to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and
appearance standards.
• In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the
kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate
trends, enact approved profit-oriented and cost saving ideas/activities.
• Establish and require strict adherence to health department and hotel sanitation and food
handling guidelines
• In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create
and ensure adherence to recipes and product specifications. Train kitchen staff on all new
menus.
• The Sous Chef must maintain effective communication within the kitchen, be responsive
to staff suggestions and concerns and work to resolve problems
• Maintain effective working relationship with food and beverage management, staff and
hotel departments.
• Complete daily food orders based upon scheduled banquet events and projected levels of
business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and
promptly act to correct deficiencies found during inspection.
1 Monday, June 17, 2013

Job Description: Sous Chef
Job Qualifications
Experience/ Knowledge:
Intermediate understanding of professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures.
Previous kitchen management/supervisory experience required.
Skills/Aptitudes:
Professional communication skills are required.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated and organized.
Commitment to quality service, and food and beverage knowledge.
License/Qualifications:
Food Handlers permit required.
Must be able to work nights, weekends and some holidays.
Must be able to speak, read and understand basic cooking directions.
FLSA Information
Management Activities
Assist F&B Director/Executive Chef/Executive Sous Chef with training of kitchen staff.
Assist F&B Director/Executive Chef/Executive Sous Chef with food management/menus.
Discretion/Independent Judgment
As a Sous Chef you will be expected to work with Associates to ensure satisfaction. A Sous
Chef will have to take initiative and get creative in resolving challenges and involve a Manager
only when previous methods have been unsuccessful.
ADA Information
Physical Requirements
Ability to speak and hear
Close vision, distance vision, color vision, peripheral vision, depth perception, and the
ability to adjust focus.
Constant standing with some walking
Be able to work in a standing position for long periods of time (up to 8 hours).
Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally
lift/move 50 pounds.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual
dexterity and fine motor skills
2 Monday, June 17, 2013

Job Description: Sous Chef
Working Conditions
Generally in an indoor setting.
Will be using a computer occasionally.
Varying schedule to include evenings, holidays and extended hours as business dictates.
While performing the duties of this job, the employee is frequently exposed to heat/cold
from the mechanical equipment.
The noise level in the work environment is usually moderate to loud.
3 Monday, June 17, 2013