Manager - Sous Chef at Oglebay

Job DescriptionJob DescriptionExciting opportunity to apply your creativity in the organization as a Sous Chef. The Sous Chef manages a part or all of the culinary operations in Food & Beverage, and assists in overall management of the kitchen.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.Works with Executive Chef and Executive Sous Chef in creating and maintaining standards for kitchen all operations.Apply knowledge of food cost and controls.Apply knowledge of labor cost and controls.Determine kinds and amount of food necessary to prepare items listed on menus.Complete requisitions for food products to be prepared.Plans sequence and time of cooking operations to meet meal-serving hours.Directs cooks performing tasks.Manage portion size of food items to ensure consistency.Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.Assists in cooking tasks and in preparing hot and cold foods for all areas in the culinary arena.Manage and recommend discipline of subordinates.Complete work schedules.Maintain all sanitation standards.Complete all paperwork relating to position.Communicate with storeroom staff to know what food products, and equipment available.Conduct daily food storeroom reviews.Communicate with proper written and/or verbal information to staff to maintain efficient operations of kitchen.Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.