Sous Chef

Barnsley Resort
Job Description
Support and Assist the Executive Chef and Executive Sous Chef.  Oversee the day-to-day culinary operations in the restaurant(s).   Train and  supervise staff and  monitor food quality.  Oversees all food preparation in the restaurant(s).  Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures.  Evaluate performance, give guidance and discipline as necessary to promote quality products. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.  Read and employ math skills for following recipes.  Prepare requisitions for supplies and food items for production in workstation. Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.  Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.  Oversee the scheduling of culinary staff so that proper coverage is maintained while keeping payroll costs in line.  

To apply for this position, please visit the employment page of our website at . Please follow the directions for the job application process. We are not able to accept phone calls or walk in applicants.  Barnsley Resort is a Drug Free Workplace. Background check and drug testing is required for employment.
Contact Information