JOB SUMMARY
The Sous Chef, under the supervision of the Executive Sous Chef and/or the Executive Chef, is responsible for employee job and safety training; meal planning, production, and delivery; and ensuring food quality in taste, variety, and nutrition. The Sous Chef oversees food preparation for meals, special functions, and catered events, coordinating with the Executive Chef to ensure foodstuffs are available when needed. The Sous Chef serves as the direct supervisor to kitchen staff and is responsible for the entire Dining function in the absence of the Executive Sous Chef.
ESSENTIAL JOB FUNCTIONS
QUALIFICATIONS
Graduate of Culinary School or recognized culinary apprentice program and valid Food Handler's Card required; two years of experience in a production kitchen meeting varied dietary requirements preferred; SERVSAFE certification required within 30 days of employment
KNOWLEDGE, SKILLS AND ABILITIES
Experience in quantity food production and preparation of restaurant and fine dining food products; familiarity with basic principles of nutrition related to menu planning; ability to establish a program of food production to include modified diets; familiarity with maintenance of high sanitary standards; ability to supervise and secure cooperation of other employees; knowledge of inventory control, purchasing, receiving, and storage procedures; ability to regularly and safely lift and carry 50 pounds
Hours of Employment
The Dining Department is a 7-day a week, 14-hour a day, operation. Employees are required to work on any day of the week according to the schedule and shift developed to meet the needs of the department.
Requirements:PI710a5b68e928-30492-36151838
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