Sous Chef

Description

  Position Summary: Ensures the proper preparation, portioning, and serving foods as indicated on the menu cycle and the standardized recipes. Tastes and prepares food to determine quality and palatability. Supervise the kitchen in the absence of the Executive Chef.

Essential Duties and Responsibilities:

· Prepares all foods, for breakfast, lunch, and dinner, according to the menu and standardized recipes in a safe, efficient, and sanitary manner.

· Maintains basic food recipes, preparation, service, and storage sanitation principles.

· Cooks food during the preparation process in accordance with production forecasts. This may include braising meats, preparing soup stocks, blanching and roasting. Prepares cold menu items on the service line as assigned by Chef.

· Suggests menu or recipe changes so that leftovers and any over-stocked items are used in a timely manner.

· Ensures the proper preparation, portioning, and serving of foods as indicated on the menu cycle and the standardized recipes. Tastes and prepares food to determine quality and palatability.

· Maintain or exceed standards of appearance, cleanliness, hygiene and health standards. 

· Appropriate dress is required. Uniforms must be neat, clean, and wrinkle free.

· Supervise the kitchen in the absence of the Executive Chef.

· Perform other duties as assigned and as outline in Procedure and Policy manual and disaster and fire plan.

· Dependable and able to meet schedule requirements (attendance and punctuality).

· Other duties as assigned by Supervisor.

Requirements

Educational Requirements and Experience:

· High School or GED equivalent required.

· Culinary degree or equivalent work experience preferred.

· At least (2) years of related experience and/or training in food production and/or restaurant services required.

· Experience in fine dining strongly preferred.

· Must have the ability to read and write, follow written and oral instructions, and communicate effectively in English.

· Must have the knowledge of the principles of high-end institutional food service, including food planning, preparation, cooking, and storage; dietetics; sanitation. On a daily basis, throughout the workday.

· Must be capable of sitting, standing, walking, climbing stairs, reaching, turning, bending, stooping, crouching and kneeling, reaching over the head. Grasping with both hands, and fine manipulation.

· Must physically be able to lift up to 40 pounds unassisted on a regular basis.

· Must be able to tolerate exposure to weather, fluctuations in temperature (hot, cold), wet and/or humid conditions. Subject to frequent interruptions.