Sous chef

JOB REQUIREMENTS:

Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Supervise or coordinate activities of cooks or workers engaged in food preparation. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Plan, direct, or supervise food preparation or cooking activities Demonstrate new cooking techniques or equipment to staff.

OTHER EXPERIENCE AND QUALIFICATIONS:

Experience: Required- 1 year experience working as a chef in a high volume banquet kitchen Preferred- 2 year experience as a chef in a high volume banquet kitchen Skills, Knowledge, Abilities: The ability to work with other people effectively and with other staff positions is important. Must be Trainable And Take Instruction To Learn Position. Physical Requirements *Must be able to lift at least 20lbs. #J-18808-Ljbffr City of Chula Vista