Sous Chef

Sous ChefAre you mission-driven and passionate about helping others succeed?Do you strive to lead, follow, and act with integrity?Are you the one who honors your commitments?Is building trusting relationships an integral part of why you do what you do?Do you push limits and challenge the status quo?If you answered YES, keep reading to discover how you can significantly contribute to Team USA's success!The Sous Chef is responsible for providing leadership and direction to Performance Chef, Production Specialist, hot line, salad bar, and dish room staff. Responsible for cooking main entrees and overseeing the efficient operation of kitchen stations. In the absence of management, responsible for leading the entire shift to include monitoring the front of the house, cashier area, daily team briefing, and reporting FMD issues.Here’s how you’ll have an impact:Cooks main entrees for hot line according to the specific dietary needs and restrictions for the athletes on property. and grill/fusion stations. Culinary staff engagement is required.Oversees and assists with the efficient operation of food production areas. Ensures serving lines are set up by scheduled meal-times, production is consistent, and food is always fresh and appealing. Follows progressive cooking methods for menu items.Ensures the production staff follow standards for food production and handling. Keeps Executive Chef, Culinary Administrator, and Food & Nutrition Dietitian informed of all recipe concerns to include suggestions for modifications, and makes corrections as needed. Maintains accurate menu rotation.Contributes recipes during menu planning to ensure variety, taste, and texture are included in overall daily choices to customers. Ensures the nutritional integrity of recipes is not compromised. Responsible for meat pulls and base menu completion in a timely manner.Provides direction and leadership to the front-of-the-house staff. Responsible for shift briefing. Ensures clear and concise instruction is given to team members and temporary staff resulting in quality outcomes in production and service. Leads by example.Coaches and trains staff in proper procedures to include recipe execution and equipment maintenance. Takes appropriate actions when expectations are not met.Assists and maintains the cleanliness and orderliness of the production area to include hot line, servery lines, and dish room.Responsible for monitoring overproduction by ensuring waste is kept to a minimum. Occasionally assists with inventory by receiving and stocking orders.Communicates with Executive Chef and/or Inventory Sous Chef ensuring all needed food items are available for production. Follows HACCAP guidelines and FIFO practices.Takes initiative to suggest improvements to the operating format, communicates ideas about improving and maintaining standards in their area, and fills in as needed to assure efficient operations.Follows up and follows through on daily/weekly preparation, planning, and presentation of all menu items to ensure customer satisfaction is achieved. Turns in paperwork at end of shift.Reports all general maintenance and equipment malfunctions to any management team member on duty.Responsible to train and assist staff on the proper maintenance and use of equipment.Reports all incidents/accidents to Management immediately. Completes necessary documentation.Follows policies and procedures of the USOPC, OPTC, and department. Complies with OSHA work and Health Department food safety regulations. Upholds USPOC code of ethics. Embraces and supports Olympic & Paralympic ideals and USOPC core values.Perform other duties as assigned.Here are the skills and experience you'll need to be effective:High School graduate or G.E.D., with ability to read, write, and comprehend at 12th grade level or displays proficiency and can write production schedules and follow recipes to comply with nutritional information providedContinuing education in culinary techniques requiredServeSafe certification preferred, or willingness to obtainMinimum 5 years of experience as production chef/apprentice in quantity food production with knowledge of nutrition-related food productionMinimum 3 years team leader experience with proven ability to lead and guide team members through daily assignmentsThorough knowledge of proper sanitation and safety practices as they relate to day-to-day responsibilities and knowledge of Health Department regulationsKnowledge of proper use of chemicals. Follows OSHA regulations.Ability to effectively lead and guide a work team, demonstrating good communication skills. Ability to give direction and train othersGeneral knowledge of the care and safe usage of food service equipment and kitchen utensils; ability to be trained and certified on operation of equipment found in a commercial kitchenAbility to read and follow recipes, understand measurements, and comply with nutritional information providedSkilled in attractive presentation and display of foodDependable, organized and demonstrated attention to detailAbility to work independently and under pressureAbility to work flexible schedule of various shifts to include days, nights, weekends, and holidaysWorking computer skill level, to include database experienceAbility to display good customer service skill to both internal and external customersMaintains confidentiality on USOPC and department mattersHere are the tools, equipment, & conditions:Exposed to extreme temperature working conditionsProlonged standing, minimal sittingVarious repetitive motions, including but not limited to bending, kneeling, and reaching. Ability to lift 50 lbs. using the buddy system. Must wear safety-lift belt when lifting 50 lbs. or more, or repetitive lifting of over 20 lbs.Exposure to chemicals and use in compliance with OSHA guidelinesShared workspaceCommercial kitchen utensils and equipmentRegular attendance at work is an essential job functionAthletic events including practicesRegular attendance at work is an essential job functionHere's where you'll work:Colorado Springs Olympic & Paralympic Training CenterHere's some more information you need to know:Hiring pay range $21.50 - $21.50 per hour.This Full-Time, Non-Exempt position is intended to work 40 hours per week.Bonus: This position will be eligible for the Annual Incentive Award Program, which has a 5% target. The USOPC may change or eliminate this program at any time at its sole discretion.Benefits: This position will be eligible for USOPC benefits. You can view a summary here.