Sous Chef

Duties And Responsibilities Evening Line Chef 5 days a week for a cafe serving students, faculty, and staff. Community/events as needed and directed. Utilize appropriate cooking procedures for all food prepared, following standardized recipes. Cook food items by appropriate cooking methods to specified standards. Organize, clean, and sanitize the station as required. Ensure all temperature charts are kept current on a daily basis. Set up and stock food items and necessary supplies. Maintain kitchen cleaning schedules daily. Ensure daily cleaning schedules are completed in a timely and satisfactory manner. Maintain excellent communication with customers and managers. Assist the manager in ensuring all state food and safety regulations are maintained. In the absence of a supervisor, serve as a lead for the dining staff, answering questions and addressing and/or bringing concerns to the attention of a supervisor. Other duties as may be assigned. Knowledge, Qualifications, Skills, And Abilities Prior experience in food service/production required. Scratch cooking. Excellent communication skills required. ServSafe certification preferred. Strong customer service skill set preferred. Ability to meet compelling timelines required. Ability to work successfully under pressure is required. Team player required. Catering experience. Ability to lift up to 25 pounds, repeatedly. Must be able to work day, evening, and weekend shifts, as scheduled. #J-18808-Ljbffr