Sous Chef SBGJCC

Sous Chef

The Sous Chef serves as second in command in the kitchen. During the absence of the Executive Chef, the Sous Chef is responsible for all duties to ensure seamless execution of food. Responsible for food inventory management.

Key Job Functions:

• Supports all prep cook duties.
• Provide direction and support to culinary staff.
• Maintains kitchen equipment.
• Responsible for determining all food preparation amounts for all events.
• Manage food inventory and execute EOM physical inventory
• Prints and begins learning to create prep lists.
• Manage all staff and operations in absence of Executive Chef
• Continually create concept tasting detail sheets with photos.
• Assists in developing creative plates.

Education / Experience:

• High school diploma required
• Minimum two years' experience in a commercial kitchen
• Experience with Caterease preferred

Qualifications:

• Knowledge, skills and ability to keep up with cooking trends and best practices
• Understands basic ordering and maintains staple inventory.
• Ability and skills to communicate clearly, professionally, concisely and respectfully
• Strong knowledge of local, state and federal food sanitation regulations
• Must have knowledge and understanding of PPE and fire extinguishers and how to properly use them
• Must have the knowledge skills and abilities in problem solving, critical thinking and sound decision making
• Must be proficient in Microsoft Word and Excel
• Must have professional appearance and demeanor
• Excellent time management, organizational and prioritizing skills
• Ability to follow company policies and procedures
• Must maintain confidentiality and distinguish what type of information is sharable
• Must adhere to HIPPA regulations
• Must have the knowledge skills and ability to work under pressure and deal with irate people
• Must be adaptable to change, learn new tasks and take on additional responsibilities when required
• Must contribute to a positive work environment and respect all co-workers, management, members and vendors

Special Position Requirements:

Position may be required to work flexible hours, nights, weekends and holidays when needed. May be required to work overtime as necessary. Required to use sharp utensils such as knives.

Physical Requirements:

• Lifting, pushing and pulling up to 35 pounds may be required
• Bending, kneeling, stooping and squatting may be required
• Walking and standing for extended period of time is required

Working Conditions:

• Work is performed in a weather controlled, air conditioned/heated facility
• Most work is performed in a commercial kitchen over a hot stove
• Facility is well lit with minimal obstacles
• Moderate noise level