A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
To prepare food for students and other meals as requested, meeting standards of production, quality, and quantity. The cook is to part of a cafeteria staff ensuring optimal departmental efficiency, productivity and quality standards.
ESSENTIAL FUNCTIONS
Report to work in appropriate uniform at scheduled time Prepare food, including entrees, composed salads, and desserts Understand and respond to requests in a timely and professional manner Ensure all specifications to properly and efficiently prepare and present all food items to be served. Ensure food is properly stored; rotate food to minimize waste and spoilage Maintain internal cleanliness of walk-in, reach-in, and pantry Learn and adheres to the designated cooking methods to assist in preparing menu items consistently Improve cooking skills and expands knowledge about food products and techniques Follow and ensure all specification to properly set up hot or cold line stations Communicate all issues to supervisor in a timely and professional manner Report all accidents, suspicious occurrences and hazardous conditions immediately Maintain the cleanliness and safety of work areas at all times in accordance with Health Department standards and COVID guidelines Practice safe work habits at all times to avoid injury to self and others Perform additional responsibilities as requested by the lead chef Assist, as directed to order food supplies Be able to change from accustomed shift to meet business demands Must be able to work holidays, weekends and overtime as needed Perform other duties as needed
SKILLS AND EXPERIENCE REQUIRED
Ability to take direction; able to work in a team environment Ability to work calmly and effectively under pressure Proven cooking experience and/or training; or equivalent combination of education and experience Must be familiar with and work with all kitchen equipment and machinery Communicates effectively Detail-oriented; Multi-tasks efficiently Must be self-motivated and customer service oriented Reliable and predictable attendance Prioritizes and works efficiently with limited supervision Able to present a positive, professional image and upbeat attitude and demeanor Recognizes and resolves problems quickly and efficiently Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards
POSITION SCOPE
Interacts with Teachers and students on a regular basis. Must have the ability to work as a team member with other staff personnel.
EDUCATION AND CREDENTIALS REQUIRED
High school or GED level Food handler's permit required Food safety certificate preferred
PHYSICAL REQUIREMENTS
Ability to speak and hear; constant standing with some walking; able to work in a standing position for long periods of time; must be able to frequently sit, stand, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, work with sharp knives and other objects, and walk. Ability to lift up to 50 lbs., and to lift overhead and push/pull, move lighter objects; continual use of manual dexterity and gross motor skills with frequent use of bi-manual and fine motor skills. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat Subject to background check
Work Remotely No Job Type:
Full-time Pay:
$20.00 - $23.00 per hour Expected hours: 40.0 per week
Benefits:
401(k) Dental insurance Employee discount Health insurance Paid time off Vision insurance Application Question(s): Excellent attendance and punctuality is a must
Experience:
Pre-cooking preparation: 3 years (Preferred) Shift availability: Day Shift (Preferred)
