Sous Chef

Sous Chef

Welcome to JAC Management Group, LLC! Starting a new job is exciting, but at times can be overwhelming. This Employee Handbook has been developed to help you become acquainted with our organization and answer many of your initial questions. As an employee of JAC Management Group, LLC, you are very important. Your contribution cannot be overstated. Our goal is to provide the finest quality services to our guests and to do so more efficiently and economically than our competitors. By satisfying our guests' needs, we ensure they will continue to do business with us and will recommend us to others. You are an important part of this process because your work directly influences our organization's reputation. We are glad you have joined us, and we hope you will find your work to be both challenging and rewarding.

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Location: Covelli Centre

Description:

Typically Reports To: Executive Chef

Status: Full-time Hourly

Principal Function:

This position is responsible for assisting the Executive Chef in preparing a variety of food items.

Essential Responsibilities:

• Receive all food, supplies, and materials and place in proper storage.
• Check incoming merchandise against order sheets for correct weight count, quality, and specification.
• Prepare vegetables, cold meats and seafood.
• Prepare an extensive variety of cold food items utilizing standardized recipes and portion foods as specified.
• Wash and clean all utensils, preparation equipment and counters required for production in the pantry area.
• Ensure sanitation standards are maintained.
• Carve and slice meats and cheese.
• Portion and arrange food on serving dishes.
• Prepare fruit or seafood cocktails and hors d'oeuvres.
• Measure and mix ingredients to make salad dressings, cocktail sauces, gelatin salads, and cold desserts, following recipes.
• Make sandwiches to order, brew tea and coffee, and prepare breakfast and dessert fruit.
• Portion fruit sauces and juices.
• Distribute food to waiters/waitresses to serve to customers.
• Ensure compliance with all applicable health and safety regulations.
• Perform other related duties, tasks and responsibilities as required from time to time.

Qualifications/Skills:

Required:

• Must be able to perform simple mathematical calculations and follow directions for equipment and recipe production.
• Ability to participate in a team environment.
• Ability to understand written and oral direction.

Preferred:

• Six months' kitchen experience, such as, a dishwasher or as a helper, with time spent on rotation, preparation and handling food.

Position Requirements:

• Subject to wet floors, temperature extremes, and excessive noise. Must be able to maneuver in often tightly-quartered environment.
• Must exhibit hand coordination and dexterity for rapid production of sandwiches, plating of salads, cutting or scooping of desserts. Must be able to lift and carry 20 pounds and occasionally items up to 100 pounds.
• Hours may be extended or irregular to include nights, weekends and holidays.

This position is currently accepting applications.