Sous Chef - Wilcox (QSS# 8657)

Job Title

Job Description

Requirements / Qualifications

Under the direction of a Nutrition Services Manager, direct and participate in large-quantity cooking activities in the production of food; lead personnel and activities to assure proper compliance with standardized recipe, menu and meal requirements; Lead daily production in appropriate quantities; assist with the development of recipes as directed. Knowledge of: Principles and methods of quantity food service preparation, serving, and storage. Preparation and production of food as specified by menus, recipes, and production records, or as directed. Sanitation and safety practices related to handling, cooking, baking and serving food. Basic computer knowledge, methods and practices of financial recordkeeping, and banking procedures. Qualifications: Any combination equivalent to: high school diploma and three years experience with increasing responsibility in large quantity food preparation including at least one year in a leadership capacity. Ability to stand and walk for extended periods of time, moderate lifting up to 55 pounds, dexterity of hands and fingers to operate kitchen equipment, carrying, pushing, or pulling food trays and carts, seeing to assure proper quantities of food, bending at the waist, and reaching overhead above the shoulders and horizontally. Culinary certificate preferred. Acquisition and maintenance of ServSafe certification required.

Comments and Other Information

*Incomplete applications and/or those lacking current information may not be considered as eligible candidates