Sous Chef III-North Charleston Coliseum

Sodexo Live! (Hourly)•North Charleston, SC

86d•Onsite

About The Position

The Sous Chef III position is an hourly position and reports to a more senior Sous Chef or Executive Chef. It is the first level of supervision within a Sodexo Live! commercial kitchen, performing functions and responsibilities that require a minimal to moderate level of difficulty and a less sophisticated level of detail, experience and expertise and complexity than Sous Chef II or Sous Chef I. The Sous Chef III assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Sous Chef III directs some aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. With guidance, the Sous Chef III supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop. The Sous Chef III assists in training, mentoring and helping to develop other Culinarians, and in monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation.

Requirements

Minimal to moderate level of difficulty in performing functions and responsibilities.
Less sophisticated level of detail, experience, expertise, and complexity compared to Sous Chef II or Sous Chef I.
Ability to prepare foods using fundamental cooking techniques.
Ability to season food for maximum taste and flavor.
Ability to serve food in an aesthetically pleasing manner.
Ability to direct aspects of foodservice production and service.
Knowledge of and adherence to approved food safety and sanitation guidelines.
Ability to supervise preparation and production of menus.
Ability to manage a shift or station in the hot kitchen, cold kitchen, and/or bakery and pastry shop.
Ability to assist in training, mentoring, and developing other Culinarians.
Ability to monitor and organize the flow of activity within the kitchen.

Nice To Haves

Experience as a Sous Chef III

Responsibilities

Participate as part of Culinary Leadership Team to supervise a culinary department for the preparation of foods served to the customers in a consistent and timely manner.
Supervise the daily set-up of the department's stations; Ensure work areas are stocked accordingly.
Maintain product consistency by continuous inspection and tasting of seasonings, portions and appearance of food.
Ensure consistent adherence to Sodexo Live! standards for food quality.
Train kitchen staff to strengthen the team's culinary skills and to maintain overall kitchen safety.