Sous Chef
Company: Valleyfair
Location: Shakopee
Posted on: April 30, 2024
Job Description:
Overview:Full-time - Year-round - Comprehensive -Benefits
Package - -The Sous Chef must be able to show a strong knowledge of
back of house operations as well as participate in the preparation
and execution of all banquets. Provide assistance with purchasing,
inventory, and any administrative needs. Must be able to work a
flexible schedule, including nights and weekends.
Responsibilities:
- Plan and execute catering and banquet events; manage and
control product inventory levels and quality, forecast -product and
labor needs for catering and banquets, ensure all private events
are executed to company standards.
- Oversees and assigns the daily work of employees in assigned
cost center, provides training, coaching, counseling and tracking
regarding employee performance; refers disciplinary issues upward
and provides back-up documentation to support actions including
discipline, promotion, demotion and termination; assists in
preparing and conducting performance appraisals with each direct
report on an annual basis.
- Uphold company standards and guidelines for food preparation
and presentation.
- Ensure proper sanitation and food safety as defined by local
and state health department laws.
- Consult daily with the Executive Chef and/or the Executive Sous
Chef to ensure successful operational results.
- Assist in the planning and daily execution of employee
meals.
- Plan and cost all internal catering events; maintain a log of
all internal events to be submitted to the Exeutive Chef on a
weekly basis.
- Trains and directs staff in providing guest service according
to Cedar Fair standards on an overall basis; serves as an example
to personnel by following guest service standards; takes
appropriate actions to correct poor guest service or recognize
superior guest service; responds to and resolves more complex
typical guest concerns that cannot be resolved at the unit
level.
Qualifications:
- Must be at least 18 years old.
- Vocational/Technical Training, Associates Degree in Culinary
Arts preferred.
- 2-4 years food service experience.
- 1-3 years supervisory experience.
- Open availability to fill a rotating 40 hour schedule, to
include nights, weekends and holidays.
- Ability to pass a servsafe certification class & serve safe
alcohol certification class.
Keywords: Valleyfair, Bloomington , Sous Chef, Other , Shakopee, Minnesota
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