SOUS CHEF

Job Description For Sous Chef(HOZ) in St Louis,United States.
21C MUSEUM HOTELSCompany DescriptionIf you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality.
We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity.
oin our Flock!Job DescriptionReports To.
Chef de Cuisine/Executive ChefSupervises.
Line Cooks, StewardsGeneral Purpose.
A Sous Chef has worked very hard to get where he/she is, and a new Sous knows the real hard work is yet to come.
It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC), or an Executive Chef (EC) for the line cooks.
Not only is the Sous Chef directly responsible for being proficient at every station and facet of the kitchen, but a Sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding of what the positions above them do to keep the wheels turning.
The sous chef position is one of the key positions in the kitchen.
pecific Responsibilities.
wns service period and crew.
ble to be multifaceted with eyes on all kitchen activities.
nows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product.
vailable to assist line staff with recipe techniques and station prep and answer any questions.
breast of all menu changes, regardless of service period.
elays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events.
nsures that stewarding staff follow their opening, closing, and mid-service side work.
Coordinates with CDC on supervising the Stewarding department.
aintains clean and organized walk-ins & dry storage area.
rders daily and weekly products in conjunction with CDC.
tays aware of food and labor costs and makes efforts to control these in their particular service periods.
ollaborates with CDC and/or EC on menu development and engineering.
ualificationsMinimum of two years experience in a fine dining restaurant environment.
nderstanding of professional cooking and knife handling skills.
nowledge of safety, sanitation, and food handling processes.
ble to work flexible hours (nights, weekends).
esponsible, dependable, punctual.
xcellent communication skills; must be able to speak, read, and understand English.
lean and professional appearance.
emonstrates enthusiasm for all things 21c.
ust pass a background check.
ravel Requirements.
As needed.
dditional InformationAll your information will be kept confidential according to EEO guidelines.