Summary of Position:

The Sous Chef at The Canal Club will support day to day operations which includes but not limited to supervising and working with all kitchen staff in order to prepare, cook and present food according to restaurant and resort recipes, in order to create high quality and exceptional food products.

Job Functions:

Day to Day 

• Supervise line culinary associates to ensure they are properly putting out food in a timely manner, with quality and consistency in mind.
• Work on any chef specific prep, and any line prep as needed.
• Do a line spot check daily in-between meal period changes.
• Put in orders for the day including ordering produce, fish, bread, and any items needed for service.
• Perform on administrative duties as assigned or requested.
• Assign, in detail, specific duties to cooks under supervision for efficient operation of the kitchen.
• Ensure line is set for service and work expo.   
• Run specials according to seasonality and programming events.
• Under guidance of Chef de Cuisine, Executive Chef, and/or other Culinary Leadership, develop new recipes in line with concept and cuisine, including seasonal menus or specials.
• Ensure proper receiving, storage (labeling, dating) and rotation of food products so as to comply with health department regulations.
• Check all costed recipes to ensure up to date and correct.
• Supervise daily cleaning of walk-in boxes for safety reasons.
• Report any equipment in need of repair to Chef and Engineering for maintenance.
• Perform duties as requested, such as preparation of amenities or for V.I.P. parties.
• Attend any assigned staff or company meetings.
• Adhere to cost and quality control procedures.
• Perform all other duties as assigned by the Chef de Cuisine, Executive Chef and/or other Culinary Leadership, or the General Manager.