compensation: Commensurate with Experience $20-$25 Hourly. employment type: full-time
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Full Time Seasonal position. Assist Executive Chef in running the kitchen & banquet facility for our year round restaurant that is open for lunch and dinner 7 days a week. Run the kitchen operation in absence of the Executive Chef. We are a solid team of professionals looking to enhance our productivity. Thank you for your interest.
Description of Duties
Seeking a Sous Chef to assist the Executive Working Chef with building a team that is passionate in serving great food. The Sous Chef plans, prepares, and cooks large quantities of food and supervises activities of other employees as needed.
Duties and Responsibilities:
•Performs various cooking tasks such as preparing and cooking meats, vegetables, salad, baked goods and special dishes according to menus, special dietary or nutritional restrictions and according to numbers of portions to be served.
•Receives and reads orders from customers and prepares per the menu. Plans work on orders so that items served together are finished at the same time.
•Apportions and plates appetizers, soups, salads, entrees, vegetables and desserts.
•Washes, cuts, slices, dices and prepares fruits and vegetables for salads and desserts for further cooking.
•Adds seasonings to food during mixing or cooking. Observes and tests food being cooked by tasting, smelling and testing with thermometer to determine proper temperatures.
•Weighs or measures ingredients, using recipes to produce a standard product.
•Bakes, roasts, broils, and steams meats, fish, vegetables and other foods.
•Grills, cooks and fries food such as French fries, eggs and pancakes. Grills and garnishes hamburgers or other meats such as steaks and chops.
•Makes sandwiches. Carves meat. Cuts or slices individual serving portions. Slices meats and cheese by hand or machine.
•Pre-preps food item for next day as required. Compiles records of food use.
•Assists manager in scheduling employees, planning production and ordering supplies.
•Supervises entire operation in Executive Chef’s absence according to company policies.
•Keeps kitchen clean, orderly and safe by washing counters, food preparation equipment and cooking utensils, and by cleaning stoves, ovens, grills and refrigerators. May be required to washes pots, pans and dishes.
•Assists in unloading, inspecting, and storing incoming food and cleaning supplies. Verifies packing lists. May take inventory of supplies and equipment.
•Maintains proper storage and rotation of food products.
•Follows all safety and health rules for sanitary food handling.
•Works safely within established guidelines. Uses appropriate lifting techniques per training, works within guidelines for knife safety, keeps facility picked up and hazard free. Cooperates to keep co-workers safe.
•Assists other employees as needed to maintain a consistent level of service.
•When in charge, must be present in the dining area for a minimum of five minutes during each meal, for feedback from clients.
•Other duties as assigned.
•High school diploma or equivalent.
•Successful completion of a reputable course in food management highly preferred.
•A degree in culinary arts and management is ideal. EXPERIENCE:*
•Three years experience preparing food on a large scale basis with a minimum one year in a supervisory capacity. CERTIFICATES/LICENSES:*
•Current certification and licensing as required by federal, state and local agencies.
•ServSafe certified required with-in first 90 days of employment. KNOWLEDGE, SKILLS & ABILITIES:*
•Demonstrated oral and written communication skills.
•Requires sensory abilities of taste and smell.
•Knowledgeable in all aspects of food preparation and kitchen operations.
•Competency in Microsoft Word and Excel desirable.
Job Type: Full-time
Salary: $20.00 to $25.00 /hour Commensurate with Experience.
We are an Equal Opportunity Employer.
Thank you for your time!
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