Sous Chef

General description of the position : Responsible for supporting our Hospitality Program for all club locations as well as supporting the provisions of the Food Program at Boys & Girls Club of Atlantic City. Essential Tasks & Responsibilities Supports the Executive Chef in menu management, food prep and serving meals, including but not limited to Breakfast and Lunch provisions in the Summer and Dinner during the school year. Ensures club children are provided with a daily snack and dinner. Responsible for keeping kitchen cleaned, sanitized, and organized; reports any issues or concerns to the Executive Chef and Drexel Unit Director. Ensures daily snack and dinner count sheets forms are filled out correctly and accurately. Organize storage areas and control use of materials, equipment and tools to prevent loss of supplies. Communicates with Executive Chef of any equipment issues. Responsible for communicating with Executive Chef when food items need to be ordered. Manage effectively, behaviors that are aligned with the club, grant compliance and health & safety protocols. Assure that the daily operation complies with the requirements for a license Child Care Afterschool facility. Strengthen relationships through planning, coordination and implementation of projects in partnership with the community.

Requirements Physical Demands:

Requires standing and/or sitting on a regular basis. Ability to properly use computer software programs including Microsoft office suite, member tracking, and grant compliance systems. Ability to use computer equipment, fax, copy machine, calculator etc. Valid Driver's License required

Mental Demands:

Ability to analyze problems, strategic planning, and Project management. Ability to manage problems with concrete variables, collect data and valid conclusions. Ability to read reports and apply concepts.

Communication :

Excellent written and verbal language skills that would aloud clear communication internally and externally. Bilingual prefer Spanish/English.

Working Conditions:

Work in a normal Club environment which can vary if necessary. It requires transportation between different places.

Education and/or experience:

At least three years commercial culinary experience; Bachelor's Degree or related degree in hospitality preferred. ServSafe Handler's Certification required.

Pay:

$17.00 - $20.00 per hour

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Shift:

Day shift Evening shift Morning shift

License/Certification:

Driver's License (Required) ServSafe (Required)

Work Location:

In person