Sous Chef

Job Description:

The Sous Chef will coordinate the activities of cooks and kitchen staff, ensuring the efficient preparation and cooking of food items
Responsibilities
* Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed.
* Give instructions to cooking personnel on fine points of cooking.
* Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
* Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
* Must be able to "prep" food products, using standardized food preparation techniques.
* Must be able to visibly recognize "condition" of food, and cooking temperatures
* Other duties as assigned by the leader
Education and Experience
* ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
* Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.
Pay Rate: $65,000
Requirements
Successful completion of a background check is required prior to employment.
Source: Hospitality Online