Catering Sous Chef

Compass Group•Denver, CO

41d•$70,000 - $73,000

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job SummaryWorking as the Catering Sous Chef for a premier corporate client, you will be responsible for the production of lunch service in a commissary operation. Working alongside the Executive Chef, you will prepare delish meals Monday through Friday and visit the client site on service days to ensure client satisfaction.

Nice To Haves

2 years of progressive culinary/kitchen management experience, depending upon formal degree or training
Catering and high volume food production experience
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be able to communicate at a high level with the client
ServSafe certified - highly desirable

Responsibilities

Plans and executes menus according to established guidelines
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures to include occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate