Banquets Sous Chef

The Boca Raton • Boca Raton, FL

4h • Onsite

About The Position

The ideal candidate must possess thorough knowledge of hot and cold food preparation, good working knowledge of accepted sanitation standards and health codes, and extensive skill in using kitchen equipment like slicers, mixers, grinders, and food processors. Basic mathematical skills are necessary for understanding recipes, measurements, requisition amounts, and portion sizes. The role requires the ability to read, write, and understand the English language to complete requisitions, read recipes, and communicate with other employees and managers. Sufficient manual dexterity is needed to use all kitchen equipment, including knives, spoons, spatulas, tongs, and slicers. The position involves performing duties in confined spaces and within extreme temperature ranges. In addition to essential functions, this position may be required to perform supportive functions such as supervising daily cleaning of walk-in and reach-in boxes for safety, maintaining vacation schedules for proper staffing, reporting equipment in need of repair, and performing other duties as requested, including V.I.P. parties and staff meetings.

Requirements

• Thorough knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write and understand the English language to complete requisitions, read recipes and communicate with other employees and managers.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Any Combination of education, training or experience that provides the required knowledge, skills, and abilities.
• High school diploma required.
• Three to five years cooking experience required.

Nice To Haves

• Culinary or Apprenticeship program preferred.
• Prior hotel and restaurant cooking experience preferred.

Responsibilities

• Assistswith training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.
• Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
• Adheres to control procedures for cost and quality.
• Assistsin menu planning activities.
• Assistsin scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintainsvacationschedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED