Job Description

Job Description

Job Description

While our employees’ skill-sets vary greatly from position to position, our core set of values remain the same. As an Inns of Aurora, LLC employee, learning and exemplifying these characteristics is a key part to your success. All Inns of Aurora employees are expected to demonstrate the following characteristics as defined in the Inns of Aurora, LLC handbook:

• Courage
• Initiative
• Dependability
• Flexibility
• Integrity
• Judgment
• Respect for others

position purpose:

As second-in-command, the Sous Chef is responsible for assisting in monitoring the procedures of the kitchen, overseeing the day-to-day operations, and managing the kitchen staff to ensure quality of cuisine and health standards.

responsibilities/duties/functions/tasks:

• Assist the Chef de Cuisine and Executive Chef in all aspects of their position
• Plan and direct all cooking processes and food preparation in the kitchen
• Execute quality control to ensure all food items leaving the kitchen are of the highest quality and in the correct portions
• Assist in menu creation
• Review weekly menus with managerial employees and staff members to discuss details, including presentation, staff assignments, and logistics
• Oversee and expedite preparation of all food items
• Monitor equipment maintenance, use and condition
• Address and remediate any issues with the equipment, and communicate the information effectively to the Executive Chef
• Work closely with the Executive Chef to create new meals, implement more efficient plans and execute high culinary standards
• Closely monitor guest dining experiences
• Maintain general knowledge of culinary trends in order to implement and add into day-to-day menu items
• Assist in design of weekly schedules
• Assist with administrative duties, such as financial, food-cost control, inventory, and/or staff issues, as needed
• Supervise, oversee and assist in managing the kitchen staff in accordance with the Chef de Cuisine and Executive Chef
• Assist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food and service business
• Assist with management and remediation all staff conflicts, including disciplinary action
• Assist in hiring and termination procedures, including interview and staffing decisions
• Train, supervise and monitor food sanitation and safety procedures
• Develop, train, implement and maintain food sanitation practices and safety protocol
• Create strong, team-oriented relationships with and between staff members
• Maintain a strong presence in the kitchen and facility
• Maintain and promote cleanliness standards, quality control, hygiene, health and safety
• Ensure cleanliness of kitchen areas before, during and after meal periods
• Execute and oversee opening and closing procedures
• Ensure proper division of labor within the kitchen stations are followed

Requirements

• qualifications: · Previous culinary and management/supervisory experience · Proven ability to manage and motivate staff members · Ability to lead and train a team effectively · High levels of creativity and innovative qualities to inspire new ideas and recipes · Passion for the culinary industry and fine dining technique · Ability to multi-task effectively under fast-paced working conditions · Ability to maintain neat, professional and clean appearance and practices · Proficiency in Microsoft Office programs, and general computer literacy · Must demonstrate a professionals demeanor and possess interpersonal skills · Specialized organizational, written and verbal communication skills · Flexibility with hourly schedules, including weekend, holiday and evening availabilities preferences: · Personal flair and desire for cuisine experimentation · Associates degree in culinary arts or related field. · Knowledge and understanding of workplace safety procedures special position requirements: · Occasional travel required All work-related expenses paid

Benefits

We are proud to offer outstanding benefits to all of our employees.

Full-time employees, those working 30 hours per week or more on average, are offered competitive medical and dental benefits, as well as generous paid time off packages.

Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits.

We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.

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