Sous Chef

Description

Sous Chef

Duties and Responsibilities

• Evening Line Chef 5 days a week for a cafe serving students, faculty, and staff. community/events as needed and directed;
• Utilize appropriate cooking procedures for all food prepared, following standardized recipes.
• Cook food items by appropriate cooking methods to specified standards
• Organize, clean, and sanitize the station as required;
• Ensure all temperature charts are kept current on a daily basis.
• Set up and stock food items and necessary supplies
• Maintain kitchen cleaning schedules daily.
• Ensure daily cleaning schedules are completed in a timely and satisfactory manner;
• Maintain excellent communication with customers and managers
• Assist the manager in ensuring all state food and safety regulations are maintained.
• In the absence of a supervisor, serve as a lead for the dining staff, answering questions and addressing and/or bringing concerns to the attention of a supervisor.
• Other duties as may be assigned.

Knowledge, Qualifications, Skills, and Abilities

• Prior experience in food service/production required
• Scratch cooking
• Excellent communication skills required
• ServSafe certification preferred
• Strong customer service skill set preferred
• Ability to meet compelling timelines required
• The ability to work successfully under pressure is required
• Team player required
• Catering experience
• Ability to lift up to 25 pounds, repeatedly
• Must be able to work day, evening, and weekend shifts, as scheduled