Sous Chef, Asian Production

POSITION OVERVIEWThe Sous Chef for Asian Production will work alongside the Executive Sous Chef in the main kitchen to manage the daily operations of the kitchen, including leading and motivating a team of kitchen staff, creating menus, and managing food costs.ESSENTIAL DUTIES AND RESPONSIBILITIESWork closely with the Executive Sous Chef to create new menus and update existing onesOversee the daily operations of the kitchen, including food preparation and cooking, plating, and presentationTrain and supervise kitchen staff, ensuring that they follow the proper techniques, safety standards, and sanitation proceduresManage food costs by ordering ingredients, minimizing waste, and implementing inventory control proceduresEnsure that all dishes are prepared and presented according to the highest standards of quality, taste, and appearanceCollaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfactionKeep up-to-date with industry trends, techniques, and innovations, and incorporate them into the menu and kitchen operations as appropriateHandle administrative duties, such as scheduling, payroll, and inventory managementMaintain a clean, organized, and safe kitchen environment at all timesQUALIFICATION REQUIREMENTSBachelor's degree or culinary degree in a related field, and/or equivalent combination of education and experienceCertification from a culinary school preferredTwo (2) or more years of experience as a Sous Chef or similar roleCertified Food Protection Manager Certification requiredPrevious leadership experience in the culinary field preferredExcellent knowledge of culinary techniques, ingredients, and equipmentComplete knowledge of health and safety regulationsUnderstanding of food cost management and inventory controlMust have basic knowledge of Microsoft Office softwareIn-depth skills and knowledge of all kitchen operations, especially large-volume productionExtensive kitchen technical knowledge and current culinary trendsKnowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCPCreative, innovative, and inspired to develop new and intriguing menus designed for appropriate clienteleAbility to execute guidelines for proper staffing to maximize efficiency and minimize labor costsStrong overall knowledge of menu preparation and presentationExcellent interpersonal skills to deal effectively with guests, management, Members, and other outside contactsAbility to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teamsExcellent customer service skillsAble to lead and mentor a teamExcellent organizational skills; be able to function under time constraints and deadlines with attention to detailMust be willing and able to work a flexible schedule to include nights and weekendsWork in a fast-paced, busy, and somewhat stressful environmentSUPERVISORY RESPONSIBILITIESThis position will supervise all line-level positions within the Asian Production segment of the main kitchen.

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