Sous Chef

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Position Overview

Responsible for food production in your kitchen(s). The Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service. The Sous Chef must have the ability to fill in for the cook during time off, PDO and vacations.

Specific Responsibilities

• Stores, labels and dates food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste.
• Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Prepares large quantities of food, following standardized recipes, within required production schedule and sanitation standards.
• Reviews, adjusts, and completes inventory.
• Ensures accuracy and completion of the inventory and ensures adequate supplies and products are on hand.
• Maintains basic food recipes, preparation, service, and storage sanitation principles.
• Directs food preparation in accordance with established standard of quantity, quality control, taste and presentation.
• Finding and enforcing proper sanitation practices and following HACCP standards.
• Supports the culinary department in ensuring compliance with health requirements, Health Department regulations, and Department of Labor regulations as they pertain to the operation.
• Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions.
• Assists with identifying and rectifying hazardous situations and eliminating risk to the company; taking safety precautions as necessary.
• Interprets and ensures compliance with policies, procedures, and guidelines, as well as applicable government, regulatory and / or accrediting agency standards and codes.
• Other duties as assigned.

Education And Experience

Competencies

Demonstrates concern for meeting internal and external customers' needs in a supervisor that provides satisfaction for the customer within the resources that can be made available.

Works effectively with others.

Coordinates the diverse components of the project by balancing scope, time, cost, and quality.

Communicates well both verbally and in writing, creates accurate and punctual reports, delivers presentations, shares information and ideas with others, has good listening skills.

Applies the technical knowledge and skills required in order to achieve the expected outputs.

May work in a variety of environments including hospitals, or out-patient facilities.

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls.

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