SOUS CHEF 1- University of Texas Greek House Chefs

GREEK HOUSE CHEFS INC•Austin, TX

16h•$26 - $30•Onsite

About The Position

Assists the Executive Chef to manage daily kitchen activities such as preparing, seasoning and cooking dishes as well as, effectively managing kitchen operations and supervising staff when the Executive Chef isn’t present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by the Executive Chef.

Requirements

1-2 years of line cook experience required
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English.
Ability to effectively communicate before groups of customers or employees of organization as well as in one-on-one interactions.
Compliance software
Inventory management software
Greek House Chefs App
Commercial use blenders
Commercial use broilers
Commercial use convection ovens
Commercial use cutlery
Boning knives
Chefs' knives
Commercial use deep fryers
Commercial us mandolin slicers
Coordination - Adjusting actions in relation to others' actions.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Ability to judge quality and quantity of raw and cooked items
Knowledge of workplace safety procedures
High energy and stamina are required
Ability to stay calm and work efficiently under pressure
Ability to prioritize job duties and manage time effectively
Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment.
Valid food handlers card required (If required in State).

Nice To Haves

Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Speech Clarity - The ability to speak clearly so others can understand you.

Responsibilities

Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning standards
Performs periodic and regular inspections of kitchen to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment.
Leads kitchen team in chef's absence
Follows proper training manual procedures when it comes to equipment item requests. Properly filling out the document and submitting it to your superior before house submission.
Provides guidance to junior kitchen staff members.
Oversees and organize kitchen stock and ingredients when Exec isn’t present.
Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance.
Keeps service line prepped and stocked, especially before and during prime operation hours
Assists with supervision all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists Executive Chef with any duties or tasks needed.
Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events.
Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen and GHC attire while traveling.
Communicates client feedback to chef and upper management as needed.
Receives trucks and check for quantity and quality
Always keeps a professional working relationship with all vendors, and clients.
Abides with all scheduling and time management protocol as assigned by the Executive Chef or other GHC management.
Assists in monitoring scheduling and time management of self- and on-site staff.
Transfers to other worksites as deemed necessary by management
Performs other duties as assigned