Sous Chef Jobs

About The Position

Requirements

• Must be at least 21 years of age.
• High School Diploma and/or GED preferred.
• Must have a minimum of 2 years as a dinner cook, saucier, or equivalent.
• Ability to work in a team and independently.
• Ability to read, write, speak, and understand the English language.
• Must present a well-groomed appearance.
• The ability to maintain composure in a fast-paced, potentially stressful environment.
• The ability to successfully interact with all levels of team members and management.
• Flexibility to work varied shifts, including weekends and holidays, with variable overtime.
• Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights, and dust.
• Excellent verbal and written communication skills.
• Required Work Cards Food Handler’s Certification
• Machinery, Work Equipment, Programs, Software, Hardware Used Paycom system

Nice To Haves

• Bi-lingual (English/Spanish) is a plus.

Responsibilities

• Prepare all sauces, soups, stew, and entrees required for daily specials.
• Monitor food portions in accordance with company policy.
• Requisition food products and supplies.
• Responsible for preparing menu items as directed by the recipes provided by the Sous Chef and or Executive Chef.
• Responsible for reviewing menu to forecast estimate food requirements; requisitions required product ingredients.
• Ensure that the quality and presentation of food products meet company standards.
• Work at least one station, maintaining the highest quality in finished product.
• Practice proper food handling practice proper knife handling skills.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Always keep the workstation clean during service time.
• Disinfect and sanitize cutting boards and worktables.
• Ensure kitchen and Health Department sanitation requirements are always maintained.
• Properly wrap, label, date and store all food items in their proper areas.
• Maintain an open line of communication with Management.
• Maintain a positive and professional demeanor during all interactions with guests, fellow team members, and vendors.
• Other duties as assigned.