Sous Chef - Aeg : Job Details

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.JOB SUMMARY:The Sous Chef of the Great Lakes Loons supports and executes the culinary vision and strategic direction for the Loons food operations in all areas of Dow Diamond. This includes concession stands, portable food carts, suite and hospitality catering, special event catering, off-site catering, and all other food service areas. The Sous Chef is responsible for assisting in food presentation, food preparation, receiving of deliveries, rotation of stock, training of kitchen staff members, and providing strong leadership to kitchen staff.ESSENTIAL FUNCTIONS:

• Work with culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
• Assist with hands-on teaching and training in the kitchen, collaborating closely with cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
• Help train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Work with cooks to train, monitor sanitation, food handling in kitchen, and at events. Maintain sanitation protocol as established and monitored by the Midland County Health Department.
• Ensure all kitchen equipment is clean and in working order at all times. Communicate immediately with F&B Management Team if any equipment must be serviced or replaced.
• Maintain Temperature, Equipment, and Waste logs at all times.
• Perform all reasonable requests from F&B Management Team.
• Know and follow all company emergency and safety procedures.
• Protect assets of the property.
• Maintain professional appearance and behavior when in contact with guests and associates.
• Follow policies and procedures in training manuals and Employee Handbook.
• Always remember we are in a partnership with our guests, fellow employees, and management team to provide high quality service and profitability.
• Help train and develop a team of culinary professionals. Provide leadership, support, motivation, and development of staff members by creating a positive environment which encourages ownership and accountability.
• Demonstrate sound organizational, managerial, and leadership skills.

PREFERRED KNOWLEDGE/SKILLS/JOB QUALIFICATIONSKnowledge, Skill, and Ability:

• Proven ability to use cooking skills in the creation of menus which meet the dietary needs and trends of guests.
• Dedicated desire to motivate and mentor staff members with the ability to navigate and lead through constant change.
• Ability to teach and demonstrate fundamental and advanced cooking skills.
• Highly self-motivated
• Communication Champion, strong interpersonal and external communication skills.
• Change Oriented, someone who adepts well and welcomes change to make the team better.
• Knowledge of basic recipe conversions.

Experience:

• A minimum (2) years working in culinary
• Associates Degree in Culinary Arts

Job Questions:

Are you TIPs trained?

Are you ServSafe Certified?

Is there anything you would like to tell us about yourself?