Sous Chef Jobs

About The Position

Requirements

• Education: Minimum eighth grade education and ability to read.
• Experience: On-the-job training provided.
• Physical Demands: Moderate lifting of food cases. Stand and walk for extended periods of time. Ability to reach, bend, stoop, carry and go up and down stairs for supplies.
• Mental Demands: Ability to work at a fast pace, read, and to remember what, when and how to perform tasks.
• Environmental Exposure to cleaning agents.

Responsibilities

• Answers directly to Executive Chef and Sous Chef and performs duties as assigned:
• Maintains sanitary and hygienic food preparation environment.
• Prepares and/or assists with staff meals.
• Prepares ingredients for daily usage at their assigned food production station. Assists in receipt, inspection, and storage of deliveries from suppliers.
• Maintains communication with Executive Chef and Sous Chef of products needed to be purchased to maintain successful food production.
• Ensures all food prepared at their assigned station is prepared in accordance with quality standards as dictated by the Executive Chef.
• Maintains knowledge and education of current culinary trends.
• Assist in cleaning and sanitizing of kitchen cookware, utensils, and equipment, and general cleaning of kitchen at end of shifts and as dictated by Executive Chef and Sous Chef.
• Assist Executive Chef and Sous Chef in instruction and training of junior line cooks and pantry cooks.
• Maintains professional demeanor while employed demonstrating punctuality, a professional, positive, and cooperative attitude towards their job, their place of employment, and their co-workers and supervisors.
• Maintains a safe work environment for self and others. Attends mandatory safety training sessions and adheres to Club health and food safety OSHA standards.
• Performs all other related duties as assigned.