Sous Chef

Job Duties

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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. Sets up, maintains, and breaks down work station.

Maintains items on steam table; checks par levels. Notifies executive chef in of anticipated 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.