Sous Chef

KW PROPERTY MANAGEMENT AND CONSULTING

53d

About The Position

Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions.

Make periodic and regular inspections of units to observe quality of food
preparation and service; food appearance; and cleanliness and sanitation of
production and service areas, equipment and employee appearance.
Assist with training activities for kitchen and other production and service
employees, including the identification and analysis of training needs and
the design and implementation of programs to address these deficiencies.
Develop recipes and portion specifications in accordance with consumer
tastes, nutritional needs, product specifications, ease of preparation and
established procedures and budgetary constraints; participate in other menu
planning activities to include the determination of purchasing
specifications, product and recipe testing and menu development.
Assist operation managers as requested in areas such as plate presentation,
special function menu planning and the design of new service areas.
Prepare operational reports and analyses setting forth progress and adverse
trends and make appropriate recommendations.
Perform other related duties incidental to the work described herein.

Requirements

• Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.

Responsibilities

• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Assist with training activities for kitchen and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
• Perform other related duties incidental to the work described herein.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed