Sous Chef (59553)

WOODLAND POND INC•Village of New Paltz, NY

11d•$28 - $30•Onsite

About The Position

The Sous Chef provides oversight and direction of day to day activities of subordinates and assigns responsibility for specific work functions or activities as directed by management. Activities would include accurately and efficiently prepares, portions, grills, and presents a variety of hot and /or cold food items for various meal periods to include breakfast, lunch, dinner, and special catered events.

Requirements

High school graduate or HSE preferred
3-4 years related work experience
Knowledge of basic kitchen equipment operation
Basic computer skills required
Able to write legibly, takes oral and written instruction well
Has demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population

Responsibilities

Assists executive chef in daily tasks and department needs, including but not limited to, menu planning and design
Orders and receives products from multiple vendors
Leads and directs both FOH and BOH staff to comply with local and federal guidelines and standards
Leads and directs others on shift to shift basics to ensure food quality, sanitation and quality operation
Executes meal periods and services based on company needs
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, serving soups, meats, vegetables, dessert and other foodstuff for consumption
Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
Assists in the preparation/cooking of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage
Reads recipes and/or product directions with accuracy
Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
Prepares and seasons and cooks starches, vegetables and other food items
Measures and mixes ingredients according to recipe
Monitors and trains others to maintain highest quality of service to residents at all times
Deep fries, grills and sautés meats, fish, vegetables and other foods
Conducts appropriate taste test for products as needed.
Observes and tests foods being cooked by tasting, smelling and piercing or using thermometer to ensure safety and food quality
Portions food attractively on plates. Adding gravies, sauces and garnish to servings as appropriate
Inspects work stations for compliance with service standards
Maintains kitchen cleanliness and sanitation, monitors staff with this task
Cleans and sanitizes workstations and equipment following all standards, including regulatory rules and procedures
Complies with all HACCP policies and procedures
Reports all accidents and injuries in a timely manner and maintains a safe working environment fixing immediate needs with appropriate safety measures
Participates in safety meetings, trainings and hazard assessments
Completes all required trainings and in-services
All other duties as assigned