Sous Chef - Job K5

Description

Full Time Position

Work Days: Any

Work Hours: Any

Pay Rate: $15.00 - $20.00/hr

Benefits: • Health Insurance (Optional) • Dental Insurance (Optional) • Simple IRA (401K) Retirement (Optional) • Personal Time Off (PTO) • Unemployment Insurance (State and Federal) • Medicare Contribution • Social Security Contribution (FICA) • Workers Injury Insurance

Requirements

• Two – three years on the job experience in high volume kitchen
• Vocational diploma/certification preferred.
• Ability to read, write and speak fluent English, some Spanish preferred
• Reliable
• Twenty-one years of age

Overview

The Sous Chef's primary function, is to provide a support system for the Executive Chef. This involves recipe and menu development as needed, execution of product preparation and all duties relating to staffing of the kitchen. The Sous Chef has complete charge of the kitchen in the absence of the Executive Chef.

Daily supervision of all hourly employees. Oversee sanitation of kitchens during and at the end of shifts. Control quality and consistency of all food. Control waste of food product and labor Work Schedule To be determined. Must be available to work holidays and weekends.

Kitchen Attire: Clean Chef coat, Chef pants, clean apron-all provided by employer. Employee is responsible for proper footwear. Baseball cap or chef hat. Personal Hygiene In strict accordance with Utah Department of Health personal hygiene code.

Management Duties: Directly supervise 5 to 10 hourly kitchen employees. Carry out these supervisory responsibilities in accordance with organization's policies and applicable laws. Assist in the training of employees, planning, assigning and directing duties, addressing complaints and resolving problems as necessary.

Detailed

• Strong technical skills in all areas of culinary arts.

• Supervisory and management abilities. Team leader with interest in teaching others.

• Must possess the ability to clearly give and follow directions.

• Must be a team player with proven leadership skills.

• Must display a positive, upbeat and friendly attitude.

• Coordinate with Executive Chef to develop and cost menu items as needed, including prep sheets.

• Have the ability to develop staff training manuals and memos.

• Have the ability to portion, prepare and cook menu items in accordance to the menus presently in place and within the specifications of the Executive Chef and standardized recipes. Apply the extensive food knowledge and specialized cooking skills that are required for the above task.

• Responsible for writing production sheets for each day and successfully supervising their execution.

• Safety Requirements Must be thoroughly familiar with safety training and chemicals in the kitchen. Must be thoroughly trained and familiar with the proper use of all kitchen equipment.

Additional Skill and Knowledge

• Ability to receive, stock, and/or deliver goods.

• Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.

• Knowledge of supplies, equipment, and/or services ordering and inventory control.

• Knowledge of food preparation and presentation methods, techniques, and quality standards.

• Ability to gather data, compile information, and prepare reports.

• Ability to monitor and/or maintain quality control standards.

Physical Requirements

• Work involves considerable exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

• Moderate physical activity. Requires handling of average-weight objects up to 50 pounds or standing and/or walking for more than four (4) hours per day.

• Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.