Job description
Sous Chef
REPORTS TO: Executive Chef & Food Service Director
CLASSIFICATION: Full-time/Non-Exempt
SALARY RANGE: $20.75 - $25.00
BENEFITS: 10% YMCA Retirement, Family Program Fees, Free Day Camp, Health Insurance, Paid Time Off.
MISSION:
The mission of Silver Bay YMCA is to foster a lifelong sense of belonging, strengthen relationships, and nurture spirit, mind, and body for all.
OUR DESIRED IMPACT:
Because of the Silver Bay YMCA…personal and family bonds are stronger. People are more connected, respectful, and caring; have the confidence to develop to their fullest potential; and impact the communities in which they live. Inspired by the beauty of the landscape at Silver Bay, they become better stewards of the environment.
GENERAL FUNCTION
: The Sous Chef assists managing, under the direction of the Executive Chef, all functions of food service preparation, execution of the selected menu, preparation of product order, and managing inventory. The incumbent must possess knowledge of and work within the NYS Department of Health guidelines and laws.
SUPERVISION: Cooks, Prep Cooks, and Utility employees.
KNOW HOW:
- Minimum of two years experience working in food service management in a leadership capacity
- One year of ordering and inventory control
- Extensive knowledge of the proper usage of kitchen related equipment
- Excellent human relation skills, good organizational skills, and communication skills
- Basic computer skills, including Microsoft Office 365 programs.
- Familiarity with vendor ordering/inventory systems, POS software, and PMS systems is preferred.
- The ability to articulate and model YMCA’s four core values of Caring, Honesty, Respect, and Responsibility
PRINCIPLE ACTIVITIES:
- Lead a team that is focused on consistently providing excellent customer service while executing YMCA core values.
- The Sous Chef will assist the Executive Chef with scheduling, and training of staff.
- The Sous Chef is responsible for the cleanliness of the kitchen, coolers, dry storage areas and loading dock where orders are received.
- Develops menus and recipes for meals under supervision of the Executive Chef.
- Assisting in ordering product and monitoring inventory, food deliveries, and special functions.
- Monitor, track and control production and waste.
- Maintain NYS Department of Health guideline and laws of cleanliness, organization, sanitation, and safety.
- Report all accidents and incidents involving self and staff and guests.
- Maintain personal hygiene and personal sanitation.
- As a 24-hour operation all staff may be asked to work weekend, evening or night shifts and/or holidays in order to serve our members, guests, and program participants.
END RESULT:
The satisfactory performance of the kitchen manager will result in the sound administration of the food service through the demonstration of safe, purposeful, well coordinated, high quality food service and great community relations.
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