Sous Chef

Posting ID : A1068499986
Date Posted : 2015-08-19
Category : Food Beverage Hospitality

Position: Sous Chef

Requirements: Minimum 5 years cooking experience. Serve Safe or James City Food Handlers card.
1.Must be able to understand both verbal and written instructions.
2.Must be able to safely lift 50 lbs.
3.Must have working knowledge of basic mathematics.
4.Must be able to trim basic meat cuts from master cuts of beef, veal, pork, lamb, and fish.
5.Must have a working knowledge of basic weights and measures.
6.Must understand and practice good personal hygiene.
7.Must understand and practice acceptable food storage and handling techniques.
8.Must have basic supervisory skills.
9.Must have at least 2 years experience in fine dining with responsibility for plate presentation.
10.Must be able to understand and follow a time schedule.

Scope:Night shifts, 3 days a week. Double 2 days a week.

Duties:Prep and cook specific menu items. Prep and cook catering items. Maintain sanitation schedule for equipment and spaces assigned. Must set the line for business and insure adequate product levels for anticipated business. Supervise the activities of the utility and kitchen staff.
Other duties may be assigned by Executive Chef.

Job Specifics: Work with Executive Chef to determine changing menu items for the day. Assist in menu and recipe development. Establish standards for plate presentations. Insure cook line is set with adequate product according to reservations and expectations. Be prepared to cook menu items at 5:15 PM. Cook menu items throughout the meal period. Close the station by covering and refrigerating all perishable food items. Clean and store knives. Check ovens for product. Complete sanitation assignment. Maintain product needs list and place produce order. Develop broad line order, and keep Executive Chef appraised of levels of specialty products.

Sanitation Assignment:

1.Reach-in refrigerator specifically the areas for storing dairy, produce, and baked goods.
2.Chaffing dishes including wells, pans, exterior surfaces, and shelves.
3.Oven, including broiler, broiler catch pans, exterior surfaces, oven door, oven interior.
4.Produce bins and shelves in the receiving area.

Authority:Reports to Executive Chef

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