Demo Kitchen Sous Chef

Giant Eagle•Solon, OH

12h

About The Position

The Sous Chef assists with ordering materials and supplies, menu planning, inventory, and implementing sanitation, cost, and quality-control programs. The role directs and coordinates the work of kitchen staff and contributes innovative ideas to stimulate business growth, meet or exceed customer requirements, and maximize company profits. Depending on the location, the Sous Chef leads the kitchen in place of the Executive Chef, Kitchen Manager, or Prepared Foods Team Leader and may be temporarily responsible for the kitchen. The Sous Chef also helps train, direct, and manage kitchen Team Members.

Requirements

1 to 3 years of experience required.
High school diploma or equivalent.
At least 18 years of age.
Ability to lift up to 50 pounds.

Nice To Haves

Food Safety Awareness.
Prior management experience in the culinary field.
Extensive prior prep cook experience.
Excellent food preparation skills and food product knowledge.
Customer service experience.
ServSafe certification is a plus.

Responsibilities

Support a culture of food, Team Member, and customer safety.
Demonstrate suggestive-selling techniques and provide sampling opportunities when appropriate.
Deliver high-quality customer service and conduct interactions with integrity.
Promote an inclusive environment that respects Team Members, customers, vendors, and the community.
Inspect food and its preparation to maintain quality and meet sanitation regulations.
Assign, coordinate, and evaluate kitchen Team Members’ work, including preparing schedules and preparation lists, listing cooking times, and providing feedback evaluations.
Maintain department records using HACCP charts and cooling, cooking-temperature, holding-temperature, refrigeration-temperature, and thermometer-calibration logs.
Monitor waste and maintain waste logs to control costs and meet departmental budgets.
Manage food and controllable inventories through weekly and monthly counts and inventory reports.
Review financial transactions and departmental budgets, maintain purchase logs and labor estimates, and review projections and profit-and-loss statements with the Kitchen Manager.
Inspect equipment requirements to ensure food can be presented, transported, and handled safely.
Assist with ordering materials and supplies, menu planning, inventory, and sanitation, cost, and quality-control programs.
Lead the kitchen in place of the Executive Chef, Kitchen Manager, or Prepared Foods Team Leader when needed, and temporarily take responsibility for the kitchen.