Edgefield Sous III - Catering & Special Events

TITLE : Sous Chef III (Sous Chef in Charge of Catering & Special Events)

REPORTS TO : Executive Chef

FLSA CLASS : Salaried Exempt

The job duties described below are intended to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position. All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Description of Position :

The Sous Chef III will assist in the management of all catering and special event functions of the kitchens and catering execution staff under the Chef’s guidance. Duties will include, but are not limited to : overseeing all catering and special event execution on property, supervising and training catering execution staff, adhering to and enforcing portioning guidelines, interviewing and hiring staff, ordering food product and kitchen supplies via guides with on-hands, staff scheduling, employee performance evaluations, general filing and other administrative duties, managing food and labor cost, ensuring food is expedited in a timely manner, and special event menu development. Catering duties include, but are not limited to : tracking contract change orders and making the necessary adjustments, consistent communication with sales and catering department, ensuring food gets to the events by the established deadline, and overseeing product quality and presentation, staffing for carving stations, and menu planning. The Sous Chef III must work well independently and as a member of a team. Each employee will be expected to perform their job in a safe manner and report any safety concerns to Management. All McMenamin employees will also be expected to keep current on all company events, history, and products. Other duties may occur as assigned.

Requirements of the Job :

• Previous culinary experience or education required
• Interest in pursuing a career in the culinary arts
• Previous management or supervisory experience in high volume kitchen
• Ability to supervise others in a positive and professional manner
• Must have a value for diversity and the ability to work with individuals from different backgrounds
• Maintain a current Food Handlers card
• Ability to interact positively with other employees, vendors, departments, customers, and guests
• Excellent organizational and prioritization skills
• Ability to work efficiently & multi-task while meeting deadlines in a sometimes stressful environment
• Flexible schedule required including days, evenings, weekends, and holidays
• Ability to work the hours necessary to complete the job
• Working knowledge of all company policies and procedures

Essential Job Functions :

Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service. Each employee is expected to come to work ready to have fun and be a positive force. YOU MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION

EOE