Sous Chef

EOE Statement: 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. Full-Time/Part-Time: Full-time 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, 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. Other 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. Shift: Various Shifts This position is currently accepting applications. #J-18808-Ljbffr Jac-Management-Group,-LLC