Sous Chef (Full Time) - Walloon Village General Store

Job Description

Job Description

Salary: $22-$25

$500 Sign on Bonus for a Full Time hire!!

Will Train Skill

The Walloon Lake General Store has been serving customers in Northern Michigan for almost 125 years. Longer than the town has been called Walloon Lake!

Our team is operating in a beautiful facility that is just over a year old with top-of-the-line equipment!

The Sous Chef is an instrumental role within the team that will enhance our customer experience! The Sous Chef will assist in ensuring that the kitchen is running smoothly and that the other Team Members are meeting expectations.

Essential duties and responsibilities

• Assists, enables and enforces established policies and oversees the kitchen staff.
• Be the kitchen leader at all times and primary interface between the back of house and front of house staff
• Ensure all standards of procedures, handbook policies, duties, responsibilities and aim to exceed all qualification
• Manage food preparation to sustain food and labor costs
• Assist with staff scheduling and fulfill any necessary role to ensure sufficient Back of House Staff
• Make staffing recommendations, and participate in hiring and terminations
• Train employees to meet and exceed the require standards of their specific job roll and assist in cross training when necessary
• Assist in the procurement, handling and production of food
• Manage and maintain proper cleanliness, sanitation, and organization of kitchen and equipment
• Assist in accurate monthly inventory, pricing, and advise on product selection
• Advise on any required maintenance of foodservice equipment, plant or property
• Execute all tasks within compliance of the standard operating procedures
• Communicate any equipment maintenance issues to immediate supervisor
• Communicate any issues that may impact your work to your immediate supervisor
• Any other task as requested by the manager

Knowledge, Skills, Abilities

To perform the job successfully, an individual should demonstrate the following competencies:

Customer Service: Able develop a team of people that excels at customer service in all parts of the business.

Training: Able to clearly document company procedures and policies and train staff and employees on these company procedures and policies

QUALIFICATIONS

• Possess a positive attitude and work well with other team members
• Two year of kitchen experience/kitchen management preferred but not required
• Possess the knowledge, skills and credentials required to complete all duties and responsibilities
• Be willing to follow and give direction while taking corrective action constructively

WORK ENVIRONMENT and PHYSICAL DEMANDS

The work environment and physical demands listed below are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities.

Work Environment: The noise level in the work environment is usually quiet to medium loud. Normal restaurant and kitchen conditions are expected.

Physical Demands: While performing the duties of the job, the team member is regularly required to stand and walk. Team Member regularly uses hands and fingers to touch, feel, handle. Team Member regularly stoops, kneels, bend at the waist, and reaches. Employee is frequently required to speak and hear. Must be able to lift up to 50 pounds on occasion.