Sous Chef-Asian

Syucan • El Cajon, CA

12d

About The Position

The Sous Chef-Asian assists the Executive Chef and Chef in developing and implementing menus and managing kitchen operations, kitchen staff, and off-site events. The role maintains kitchen efficiency, prepares food for guests according to recipes and production sheets, supports staff training and performance management, and helps ensure safe and sanitary kitchen and storage areas. The Sous Chef also assists with on-site and off-site catering events and, in the Chef’s absence, performs the Chef’s duties and responsibilities as required.

Requirements

• High school diploma or GED, or equivalent experience.
• ServSafe Manager Certification.
• Two years of cooking experience in a commercial kitchen.
• One year of supervisory or Sous Chef experience.
• Ability to create recipes and menus.
• Working knowledge of responsible alcohol beverage service.
• Ability to communicate effectively with guests and team members and in English.
• Ability to provide leadership and guidance to staff.
• Ability to prioritize and perform multiple tasks and assignments.
• Working knowledge of MS Word and Excel.
• Ability to maintain professionalism and composure, understand and follow verbal and written directions, and accept constructive criticism.
• Ability to routinely lift and carry up to 50 pounds; stand and walk for up to eight hours at a time; and bend, stoop, push, and pull.
• Ability to work in a smoking environment.
• Ability to drive catering vehicles and maintain a good driving record.

Nice To Haves

• Completion of Sycuan’s Supervisory Certificate Program.
• California driver’s license in good standing.
• Culinary degree.
• Multilingual ability.

Responsibilities

• Maintain efficient kitchen operations by assigning duties, communicating departmental information, instructing staff on food-service policies and procedures, correcting noncompliant behavior, regulating product utilization, drafting production sheets, monitoring performance, and performing production cooking as needed.
• Prepare and cook food for guests according to established recipes, menu projections, catering requests, and production sheets; perform food-preparation and cooking tasks; portion desserts and condiments; and keep hot and cold food wells filled and replenished.
• Assist the Chef in training production cooks and catering staff; provide guidance on portion control and presentation; monitor staff performance; communicate information between shifts; conduct performance appraisals; provide counseling and corrective action; complete paperwork; and report discrepancies to the Chef.
• Maintain safe and sanitary kitchen and storage areas by checking food temperature and freshness, rotating products, following proper cooling, reheating, and storage practices, cleaning kitchen surfaces and equipment, organizing storage, restocking products, and following utilization guidelines for supplies and equipment.
• Assist with on-site and off-site catering by setting up, cooking, working the event, cleaning, and breaking down equipment, supplies, and product afterward.
• Perform the Chef’s duties and responsibilities in the Chef’s absence, as required.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED