EXECUTIVE SOUS CHEF

Compass Group•University City, MO

3d•$75,000 - $85,000•Onsite

About The Position

This individual will assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Your responsibilities include, but are not limited to, overseeing all culinary functions at the Knight Center on the campus of Washington University. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account.

Requirements

3-5 years of relevant culinary experience
Mastery of a wide variety of kitchen positions and stations
Ability to think on their feet, as well as create, produce, and serve on the fly
Knowledge of food cost and how it pertains to a kitchen, product and quality identification
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Excellent interpersonal, customer service, and oral/written communication skills

Nice To Haves

B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training

Responsibilities

Training Associates
Cooks and otherwise prepares food according to recipes.
Cuts, trims, bones, and carves meat and poultry for cooking.
Responsible for quality and consistency of product taste and presentation.
Ensures all deadlines are met in food production based on production orders.
Cooks and carve meat and prepare dishes.
Weights and measures designated ingredients.
Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
Cleans work areas, equipment, and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Serves customers in an efficient and friendly manner.
Resolves customer concerns.
Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements.