Food Production Sous Chef

Job Description

Job Description

Benefits:

• Employee discounts
• Free food & snacks
• Opportunity for advancement

Summary of Position:
Accurately and efficiently cook/prepare meats, fish, vegetables, and other hot/cold food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including packaging cooked and prepared.

Duties & Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen.
• Performs other related duties as assigned
• Must be able to work weekends

Skills:

• Uses time efficiently and completes work in a timely manner
• Demonstrates attention to detail
• Demonstrates accuracy and thoroughness
• Demonstrates the ability to work independently or as a team

Physical Demands and Other Requirements :

• Regularly required to stand for 8 or more hours
• Regularly required to use hands
• Occasionally required to lift up to 50 pounds.
• Regularly required to bend down to floor level or reach above eye level
• Must have reliable transportation
• Must have reliable means of communication
• Must wear slip-resistant, oil-resistant shoes while working at all time (provided by employee)
• Must be able to communicate clearly with managers
• Must be able to follow printed recipes and plate specifications