Sous Chef
About The Position
The culinary expert in the creative development and production of high quality food products in the Nutrition Service Department. Performs large and small-scale cooking, baking, food preparation and presentation in a visually appealing, sanitary, and timely manner, according to standardized recipes. Plans and coordinates the timely flow of food ingredients from the storerooms, freezers and the pre-preparation area for recipe production. Procures food and supplies. Collaborates with the management staff in achieving goals in the department. Insures proper Hazard Analysis Critical Control Point (HACCP) procedures and documentation are being followed.
Requirements
- Graduate of a 2 year culinary arts program with 1 year work experience or 3 years minimum work experience in a Sous Chef position
- Serv Safe Certified within 90 days of hire/transfer into position
Responsibilities
- creative development and production of high quality food products
- large and small-scale cooking, baking, food preparation and presentation
- Plans and coordinates the timely flow of food ingredients from the storerooms, freezers and the pre-preparation area for recipe production
- Procures food and supplies
- Collaborates with the management staff in achieving goals in the department
- Insures proper Hazard Analysis Critical Control Point (HACCP) procedures and documentation are being followed
Benefits
- medical
- dental
- vision
- life
- disability insurance
- 401(k) plan with employer contributions
- training
- tuition reimbursement
- educational programs
- flexible scheduling
- generous time off
- wellness resources
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
