Sous Chef- Georgetown University

Aramark

1d•Onsite

About The Position

The Sous Chef is expected to serve as an example for the other Cooks to aspire to by continually going above and beyond. Also, the Sous Chef plays a key role in ensuring a sufficient inventory is maintained in order to meet daily needs, record deliveries, deal with discrepancies and assist with storage. The Sous Chef is highly knowledgeable about the proper use of kitchen equipment including but not limited to steamers, ovens, mixers, grills and dishwashing equipment. We can’t wait to see your growth, all while igniting your passion and pursuing what matters to you.

Requirements

Must read, write, and understand verbal instructions
Must complete a sanitation course either before or during first year
Must be knowledgeable in operating an efficient cost-effective program.
Ability to perform basic arithmetic
Maintain emotional control under stress
Ability to resolve interpersonal situations
Strong organizational skills

Responsibilities

Oversee and support line cooks in synchronizing food procurement and other food preparation tasks, ensuring labor and cost control goals are not exceeded
Read and follow recipes – prepare and cook hot and cold food items
Ensure there are daily sufficient prepped foods to ensure the restaurant runs as smoothly and efficiently as possible
Prepare and plate final food products ensuring an attractive presentation is achieved
Ensure all food orders are completed in an efficient manner
Order and receive food product from vendors – check in by item on invoice and input in receiving log
Assist in conducting food and beverage inventories – note any out of stock items or possible shortages
Maintain a strong working knowledge of culinary trends and use them where appropriate
Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times
Ensure cleanliness and high sanitation standards are maintained at all times
Organize and maintain stock rooms and walk-in refrigerators
At the end of the shift return all food items to designated storage areas - cover and date all perishable items
Train line cooks on all aspects of the role, helping to enhance their cooking skills
May be required to schedule labor according to budget guidelines – ensuring all employee schedules are kept updated
Must be flexible – willing to work a rotational schedule with rotational days off that may include weekends and holidays
Must be well groomed and maintain a high level of professionalism at all times
Must perform all miscellaneous duties assigned by upper management
Know and comply with all company policies and procedures regarding safety, security, emergencies and energy
Report to work on time and in complete uniform
Daily use of appropriate PPE for the task assigned
Report all injuries immediately to your manager/supervisor
Understand the proper use of and storage of chemicals used in the location. Be familiar with the chemical MSDS book and its contents.