Sous Chef
US Marine Corps
Job Duties
Help
- Obtains necessary products and small equipment items required for food preparation.
- Operates food production equipment according to manufacturers' instructions.
- Prepares food in accordance with standard club and banquet recipes.
- Prepares meats, seafood, vegetables and other items required for line and special function purposes. Prepares all sauces, stocks and soups. Carves food on buffet line.
- Assists with preparation of other food products on serving line as needed. Assists cooks in their tasks.
- Sets-up plating line for banquets, assists with plating duties. Sets up, maintains, and breaks down work station.
- Maintains items on steam table; checks par levels. Notifies executive chef in advance of expected shortages.
- Consistently uses safe and sanitary food handling practices, including those related to personal hygiene.
- Maintains security and safety in work areas. Adheres to state and local health and safety regulations.
- Serves items in accordance with established portion and presentation standards.
- Maintains a clean work station, including equipment used for food preparation and serving tasks.
- Covers, dates and properly stores all leftover products that are re-usable.
- Returns soiled food preparation utensils and small wares to the proper areas.
- Ensures that the storage room is neat and that all products are stored properly. Keeps walk-ins clean and organized. Ensures that all food products are used on a timely basis.
- Acts as supervisor of kitchen personnel in absence of executive chef. Attends staff meetings.
- Performs other appropriate tasks as assigned by the Executive chef.
- Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs.
US Marine CorpsVacancy posted 2 days ago
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