Sous Chef-Hourly

Compass Group•RICHMOND, VA

1d•$24 - $26•Onsite

About The Position

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country.

Requirements

Stand for long periods of time and be able to actively engage physically with guests.
Ability to stand, walk, stoop, kneel, crouch or crawl.
React with physical and mental alertness in emergency situations.
Demonstrate physical stamina and agility required to be mobile for long periods throughout the day.
Lift/move materials and equipment up to 50 pounds.
Move from sitting to standing position easily and quickly.

Responsibilities

Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.
Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
Keeps up with peak production and service hours.
Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.
Performs other duties as assigned.