Sous Chef II-- Corporate Dining

Brock & Company•Durham, NC

About The Position

Brock & Company is hiring a full-time Sous Chef II for corporate dining. The role supports unit management in producing, cooking, and serving all required hot and cold food, and may involve supervising kitchen staff and production. The Sous Chef prepares fresh food for daily menus and catering, helps oversee kitchen operations, and assists with purchasing, inventory control, and training. The position offers a schedule described as supporting quality of life, and uniforms and meals are provided.

Requirements

Comprehension of verbal and written food recipes, production orders, cooking instructions, and techniques for preparing daily menus.
Follow health and safety regulations regarding equipment use and personal hygiene.
Positive “can-do” attitude.
Ability to stand for extended periods.
Ability 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.
ServSafe certification.

Responsibilities

Prepare soups, sauces, salads, entrees, catering items, and other food as directed by the Chef Manager.
Supervise at least two full-time employees in food preparation and service.
Set up the station before service with 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 stow deliveries.
Follow client and company protocols for COVID-19 workplace safety and sanitation.