Sous Chef

Company: Kinseth Hospitality
Location: Iowa City
Posted on: November 26, 2022

Job Description:

Vue Rooftop is seeking a Sous Chef and adding a new role of Jr. Sous Chef!Salary is based on experience with the below guidelines:Sous Chef - $50,000 - $55,000 / yearJr. Sous Chef - $40,000 - $45,000 / yearOur future Sous Chef must have experience working in a high volume environment in restaurant and banquet settings along with a proven record of hands on leadership developing team members.The Jr. Sous Chef role is perfect for someone with a few years of line cook experience looking to take their career to the next level.SUMMARYSupervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Trains and develops workers in specific job, safety, guest satisfaction and KHC/franchise policies/procedures.
• Assists the Kitchen Manager in inventorying and purchasing food, restaurant and kitchen supplies per purchasing guidelines.
• Assists the Kitchen Manager in menu development, controlling labor and food costs.
• Gives instructions to cooking personnel in methods of cooking.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Monitors food quality and presentation to ensure guest satisfaction and franchise standards.
• Assumes responsibility for kitchen in absence of Kitchen Manager.KHC POLICIES: Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.SUPERVISORY RESPONSIBILITIES: Indirectly supervises 1-20 employees in the back of the house in the absence of the Kitchen Manager. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include assisting in: interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
  LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating/maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to respond to complaints or inquiries from groups of managers, customers, employees and general public. Ability to communicate effectively before groups of customers or employees in person, via telephone or in writing.
  MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions and percentages. Ability to accurately handle cash, credit cards and checks. Ability to use basic accounting functions to balance deposits/daily work.
  REASONING ABILITY: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written or oral form.
  CERTIFICATES, LICENSES, REGISTRATIONS: This position may require certifications in production by the specific franchise or certification in sanitation depending on business unit.
  PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries.While performing the duties of this job, the employee is regularly required to stand; walk; use hands to handle, grasp or type; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to stoop, kneel, crouch, bend or twist and to push, pull or lift over 10 pounds. The employee must occasionally lift and/or move up to 50 pounds. The employee is occasionally required to sit and climb or balance. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  WORK ENVIRONMENT: The work environment described here are representative of those an employee encounters while performing the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries.While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, temperature extremes from sub zero freezers, ovens, stoves and grills, extreme heat from fryers, broilers, ovens and warmers, mild risk of electrical shock, and occasionally works with moving mechanical parts such as meat slicers, dishwashers and sharpeners. The noise level in the work environment is usually moderate.ACCOMODATION: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.CRISIS MANAGEMENT: Must be able to handle a crisis in a calm, effective manner. This includes: upset guests, fire, tornado, armed robbery and assault, bomb threats and accidents.I have read the above job description and have had an opportunity to ask questions of my supervisor. I also understand that it is only an outline of the essential functions of the job and is not all-inclusive. Management may assign other duties at any time. Hours are assigned based on business needs and no set hours are guaranteed. Associated topics: baker, commercial, culinary school, head chef, kitchen, prep chef, sous chef, sushi, tavern, team lead

Keywords: Kinseth Hospitality, Iowa City , Sous Chef, Other , Iowa City, Iowa