Sous Chef

Position Overview

  • Takes over the ownership of the kitchen.
  • Has a passion for food and is able to teach and mentor staff.
  • Hires, trains, and supervises the daily conduct of the kitchen personnel.
  • Ensures that proper uniform standard is followed by all culinary personnel.
  • Ensures that all hiring and training standards are met and documented.

Responsibilities

  • Adheres to all health department, OSHA and ADA regulations.
  • Supervises, trains and maintains daily reporting of time and temperature and accurate labeling, dating and rotating of all food products.
  • Conducts weekly meetings, and ensures that regular trainings are occurring.
  • Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the Director of Operations
  • Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.
  • Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
  • Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment.
  • Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
  • Attends monthly safety meetings and participates in safety inspections

Requirements

  • Ability to lift up to 50lbs
  • Ability to stand for up to 10 hours
  • 5 years as sous chef plus 3 years in a similar position in a like volume and quality food service establishment
  • A culinary degree or equivalent experience
  • Hazard Analysis and Critical Control Points (HACCP) training
  • ServSafe certified

Application: