Space Needle

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Sous Chef

at Space Needle

Posted: 10/10/2019
Job Reference #: 1922
Keywords: restaurant, food

Job Description

Location:
Space Needle

Job Code:
1922

# of openings:
1

GENERAL POSITION SUMMARY:              

To monitor quality, health and sanitation standards for culinary department.  Assist in the development of world-class cuisine and refinement of recipes.  Participate in the administration of policies and procedures for kitchen personnel.   

ESSENTIAL FUNCTIONS: 

  • Follow AM/PM itinerary for assigned shift.
  • Monitor standards of excellence for all culinary areas.
  • Maintain standards for flavor and presentation parameters.
  • Ensure that all food items are stored, handled and prepared in accordance with all health and safety procedures.
  • Perform mise en place check on all stations, complete checklist, and take appropriate corrective action immediately.
  • Ensure the Kitchen is maintained in a clean, safe and sanitary manner at all times. 
  • Complete requisitions efficiently and effectively to maintain Par levels.
  • Monitor staff breaks.
  • Perform closing duties.
  • Perform any other task assigned by Chef de Cuisine/Corporate Chef.

OTHER RESPONSIBILITIES:

  • Responsible for all food quality and production during assigned shift.
  • Supervise the preparation and serving of quality food products to established service standards.
  • Supervise Kitchen cleaning staff.
  • Communicate closely with the Chef de Cuisine Chef/Corporate Chef regarding issues and concerns that arise during assigned shift.
  • Work and assist in development of world-class cuisine and refinement of recipes.
  • Assist with monitoring the chemical costs and safety issues.

EDUCATION, EXPERIENCE AND SKILLS REQUIRED:

  • High school diploma or equivalent
  • Post Secondary Culinary Diploma
  • Five to eight years of well-rounded culinary experience with knowledge of all kitchen positions.
  • Three years leadership position in quality-orientated properties.
  • Multi restaurant background: high volume, seasonal and banquet.
  • Thorough knowledge of meat, fish, produce, dry goods, inventory and portion controls.
  • Creative, imaginative and passionate about cuisine.
  • Able to take direction and to delegate, train and effectively communicate to others..
  • Organized, detail oriented and able to work in a collaborative team inspired environment which displaying a cooperative attitude.
  • Able to lift 20 pounds, ten pounds overhead.
  • Able to stand for ten hours with periodic breaks.
  • Able to reach overhead to 7’.