Sous Chef II-- Corporate Dining

Brock & Company Inc•Durham, NC

About The Position

The Sous Chef II supports unit management in producing, cooking, and serving all hot and cold food required at the unit. The role may supervise aspects of the kitchen, staff, and production. The Sous Chef prepares fresh dishes, supports corporate dining and catering menus, and helps guide the kitchen team. This is a full-time, benefits-eligible employee position with provided meals and uniforms.

Requirements

  • Understand verbal and written food recipes, production orders, cooking instructions, and techniques for preparing daily menus.
  • Follow health and safety regulations concerning equipment use and personal hygiene.
  • Maintain a positive, can-do attitude.
  • Able to stand for extended periods.
  • Able to lift and move food, food containers, and other non-food items from floor level to no higher than one's own height.

Nice To Haves

  • Background in banquet or catering production preferred.
  • ServSafe certification preferred.

Responsibilities

  • Prepare soups, sauces, salads, entrees, catering items, and other foods as determined by the Chef Manager.
  • Supervise at least two full-time employees in food preparation and service.
  • Set up stations before service with the appropriate equipment and food, as determined by the supervisor.
  • Assist management with purchasing, inventory control, and training.
  • Maintain a clean and safe work area in accordance with supervisor instructions and applicable health, safety, and food-handling regulations.
  • Provide courteous, helpful, and friendly customer service.
  • Receive, unpack, unwrap, date, rotate, and store deliveries.
  • Follow client and company protocols for COVID-19 workplace safety and sanitation standards.

Benefits

  • Medical, dental, and vision coverage.
  • Paid time off.
  • 401(k) plan with company match.
  • Life and AD&D insurance.
  • Short- and long-term disability insurance.
  • Uniforms and meals provided.
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