Sous Chef - Food and Nutrition (Days)

$1,000 Sign On Bonus - External Hires Only The Sous Chef supports the Executive Chef in maintaining high standards of quality, consistency, and efficiency across designated kitchen operations and responsibilities. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with the team to improve customer satisfaction while maintaining the operational budget. Must ensure sanitation and food standards are achieved. Develops and trains team members to improve results. Required Knowledge & Skills Education: Technical or Vocational school plus up to 2 years specialty training Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures. Licenses and Certifications

SERVE SAFE CERTIFICATION

DRIVER'S LICENSE

Qualifications 2 or more years of experience as a Sous Chef Two-year degree or culinary school completion ServSafe certification or within 3 months of hire Understands various cooking methods, ingredients, equipment and procedures. Familiar with industry's best practices and working knowledge of various computer software programs (MS Office, waste management and ordering inventory software). High level of creativity and reliability Flexible schedule for some after-hours catered events Familiarity with menu costing procedures Experience with large volume food production and food transport. #J-18808-Ljbffr Tanner-Health-1