Sous Chef

Meriwether Godsey, Inc.•Newtown Township, PA

15d•Onsite

About The Position

Meriwether Godsey is looking for a Sous Chef responsible for helping to prepare fabulous meals at a boarding and day school for students in grades 9-12 in Newtown, PA. The work environment is fast-paced, team-oriented, and high-energy. You’ll be surrounded and supported by people who are passionate about serving others. Enjoy a small, community-focused environment where you may grow your leadership and hospitality skills, and your career opportunities with an employee-owned, value-based company. Help Meriwether Godsey set the standard for hospitality in the Pennsylvania market!

Requirements

Must be able to pass an FBI background check.
Formal Culinary Training or a minimum of 4 years of culinary experience at a Chef or Sous Chef level required.
Experience with high-volume foodservice operations, preferably contract dining or hotel service, required.
High levels of professionalism and strong leadership skills.
Excellent communication and good organizational skills.
Flexibility; ability to switch between locations and job duties.
Growing knowledge of sustainable practices.
Reliable Transportation.

Nice To Haves

Experience with purchasing/ordering preferred.
ServSafe® Food Protection Manager Certification preferred.

Responsibilities

Ensure quality and timeliness of food production, using batch-cooking methods to maintain the quality and freshness of the product.
Assist Chef with all aspects of production; work collaboratively alongside other production staff to incorporate key ingredients/products into recipes and menu offerings daily.
Train additional kitchen staff in accordance with MG recipes and kitchen policies.
Conduct training and in-services for staff in an assigned area.
Use traditional, made-from-scratch preparation methods and keep accurate production logs.
Participate in transporting, setting up, garnishing, maintaining, and breaking down food and supplies at assigned stations.
Adhere to food safety, sanitation standards, and all HACCP recordings.
Manages food and product ordering by keeping detailed records and minimizing waste through driving sustainability programs to improve waste reduction and manage budgetary concerns.
Supervises all food preparation and presentation to ensure quality and restaurant standards.
Guide kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
Conducts daily pre-production and service meetings. Ensures serving food according to standards.
Fill in for Chef when necessary, purchasing/ordering necessary products, responsible for team production, quality assurance, and other duties as requested.