Sous Chef

Bristol Facilities•Sarasota, FL

41d•$24 - $28

About The Position

Bristol is a rapidly growing culinary management company with concentration within healthcare markets and is seeking a Sous Chef Pay Range: $24-28/hour Job Summary: The purpose of the SOUS CHEF is to direct and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods, order supplies, and keep records and accounts.

Requirements

Associate demonstrates a high QUALITY of work Looks for ways to improve and promote quality. Applies feedback to improve performance. Work is accurate, thorough, and neat.
Associate demonstrates acceptable PRODUCTIVITY standards Meets or exceed productivity standards. Assists staff in achieving their personal productivity expectations.
Associate demonstrates SAFETY AND SECURITY measures Observes, adheres to safety and security procedures, promoting a safe work environment. Provides proper safety and security training to staff. Practices and enforces proper safety techniques.
Associate demonstrates INITIATIVE Seeks out new assignments and assumes additional duties when necessary. Undertakes self-development activities. Includes appropriate people in decision-making.
Associate demonstrates effective TEAMWORK Contributes to building a positive team spirit. Works effectively with other departments to accomplish goals.
Associate demonstrates effective CUSTOMER SERVICE SKILLS Manages difficult or emotional customer situations. Demonstrates the desire and ability to provide high quality service to both internal and external customers.
Associate demonstrates effective SUPERVISING skills Makes self available to staff to answer questions and provide direction. Delegates work assignments and follows up to ensure completion. Develops staff so that successful customer service scores are achieved.
Associate demonstrates ACCOUNTABILITY for their job performance Performs work with little or no supervision; works independently. Takes responsibility for own actions. Follows instructions and responds to management direction.
College or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.
Ability to interpret and perform basic computer functions, including MS Office, Outlook, Word, and Excel.

Responsibilities

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation and kitchen maintenance.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Estimate amounts and costs of required supplies, such as food and ingredients.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Maintains regular attendance and is consistently on time.
Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
Performs any other duties as requested by supervisor.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position.