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Current College Students - Sous Chef

Company: Russell Morin Catering & Events
Location: Attleboro
Posted on: June 11, 2019

Job Description:

Job Title: Sous ChefClassification: Salary, ExemptDirect Manager: Event Operations DirectorLocation: Attleboro Commissary--The Sous Chef is responsible for planning and directing food preparation execution in the kitchen.-- This also involves supervising other kitchen staff, as well as keeping an eye out for issues that may arise in the kitchen and managing the situation.-- --Essential Duties and Responsibilities:--Management

  • Ensure that the kitchen operates in a timely way that meets our quality standards and labor budgets
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machine
  • Produce high quality food that reflect the quality of the Russell Morin brand and adhere to our standards and client requirements
  • Create and receive reports on overages and shortages of food production and correct with production manager
  • Evaluate chefs and train them in order to reach the high standards of Russell Morin
  • Train the --kitchen staff in order to provide best results in minimum time
  • Maintain order and discipline in the kitchen during working hours
  • Work with-- Chef de Cuisine to continually monitor event culinary execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at the highest level
  • Manage and train kitchen staff, establish working schedule and assess staff's performance
  • Comply with and enforce sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers
  • Review of forecasted vs. actual labor costs each week based on budgeted costs.-- Assist in developing labor cost controls based on these reports
  • Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished product which leaves the commissary door
  • Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events
  • This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.----Other Duties-- Maintain a safe and healthy work environment by establishing, following, and enforcing standards and procedures that comply with company -- Demonstrates an ability to interact positively with supervisor, management, coworkers, to promote a team effort and maintain a positive and professional approach-- Resolve any and all day to day operational needs, often completing a variety of tasks in addition to those listed within these responsibilities as necessary for efficient department operations-- Empower and encourage employees to provide excellent customer service-- Stay up to date on culinary trends within the hospitality industry-- Enforce adherence to regulations and quality standards-- Build a positive work environment by demonstrating compassion, self-confidence, energy and enthusiasm-- Self-starter who can work independently --on several tasks/projects, and who can contribute to functional areas of the business outside of event operations-- Prepare reports for senior management (i.e. Labor, Personnel) if necessary-- Always practice company culture-- Assign tasting chefs with Chef de-- Cuisine-- Work events as needed--Qualification/Requirements:------------------ 3-5 years of previous culinary experience on events and on premise.------------------ Significant knowledge and expertise in food and beverage management with an emphasis on catering------------------ Strong understanding of fine dining culinary services and training abilities------------------ Problem solving aptitude------------------ Up-to-date certifications for safe food handling and responsible alcoholic beverage service------------------ Ensure compliance with all health and safety policies and regulations------------------ Superior leadership skills------------------ Ability to promote and participate in a team environment------------------ Proficient in MS Office and relevant software------------------ Great organizational and time management skills------------------ Outstanding communication (verbal and written) and interpersonal skills------------------ The ability to multi-task research, analyze and reason logically within tight and conflicting timeframes------------------ A commitment to providing customer service.----Supervisory Responsibility:-- - The Sous Chef is responsible for the supervision of all of the kitchen managers (hot food, cold food, hors d'oeuvres, bakery, and dispatch). This individual is responsible for the performance management, career development, and disciplinary action of these individuals. --Required Qualifications:------------------ 2+ years of management experience------------------ 4+ year of catering / hospitality culinary experience--Preferred Qualifications:
    • Experience managing in a catering setting--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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.--While performing the duties of this job, the employee maybe required to lift boxes weighing at least 25 - 50 lbs., will stand / walk for long periods of time, and may use repetitive wrist, hand, leg and back motions involved in carrying, and lifting.-- The employee is regularly required to reach, with hands and arms.-- Specific vision abilities required by this job include close vision and color vision. Employee will have to work in conditions of varying surfaces and lighting.--Safety & Health:-- Must follow established safety rules, maintain a neat and clean work area, operate all machinery and equipment in a safe manner, and report and unsafe acts or conditions to the immediate supervisor--This job description is an outline of the duties expected of the event operations director position. This description is neither all-inclusive nor inflexible, as duties may be added, deleted, modified, or altered to accommodate growth, education of the business, and changes in the company and industry.

Keywords: Russell Morin Catering & Events, Attleboro , Current College Students - Sous Chef, Hospitality & Tourism , Attleboro, Massachusetts

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