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Sous Chef
•30 days ago
| Hours | Full-time |
|---|---|
| Location | 8191 E. kaiser Blvd Anaheim, ca 92808 Monterey Park, California |
About this job
POSITION DESCRIPTION
POSITION: Sous Chef
REPORTS TO: Executive Chef
EXEPTION STATUS: Exempt
PRIMARY JOB FUNCTION
The Sous Chef is responsible for being second in command in the Kitchen and is generally in charge of food production. He/she ensures that all culinary team members are performing their duties in accordance to the quality of standards established by the Executive Chef. He/she also supports the Executive Chef by completing projects as directed and by assuming all the duties of the Executive Chef in his/her absence.
ESSENTIAL JOB RESPONSIBILITIES
*
Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of kitchen personnel. Once completed he/she will then forward all reviews and recommendations to the Executive Chef for final approval.
*
Responsible for food production
*
Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards
*
Ensures proper equipment cleaning and maintenance.
*
Maintains a safe and sanitary work environment for all employees by ensuring that proper safety and sanitation requirements are met.
*
Assists in the training, managing, and development of all culinary team members.
*
Verifies that kitchen personnel maintain all sanitation and nutrition practices.
*
Verifies that kitchen personnel maintain all portion sizes, quality standards, department rules, policies and procedures
*
Supervises food preparation for all stations.
*
Establishes menu forecast and posts it for all employees to view.
PERFORMANCE REQUIREMENTS
*
Full Time
*
Local travel required when considered necessary.
*
Schedule may fluctuate based on departmental requirements.
*
Observance of all SRC Polices and Procedures.
*
Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force.
EXPERIENCE/KNOWLEDGE/SKILLS/ABILITIES
*
Excellent interpersonal, verbal, and written communication skills.
*
Detailed oriented with a strong emphasis on accuracy and time management.
*
Ability to interface with various levels of management
*
Strong familiarity with OSHA and all local Department of Health Regulations.
*
PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred.
*
Degree in Culinary Arts or 2 years related experience preferred.
POSITION: Sous Chef
REPORTS TO: Executive Chef
EXEPTION STATUS: Exempt
PRIMARY JOB FUNCTION
The Sous Chef is responsible for being second in command in the Kitchen and is generally in charge of food production. He/she ensures that all culinary team members are performing their duties in accordance to the quality of standards established by the Executive Chef. He/she also supports the Executive Chef by completing projects as directed and by assuming all the duties of the Executive Chef in his/her absence.
ESSENTIAL JOB RESPONSIBILITIES
*
Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of kitchen personnel. Once completed he/she will then forward all reviews and recommendations to the Executive Chef for final approval.
*
Responsible for food production
*
Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards
*
Ensures proper equipment cleaning and maintenance.
*
Maintains a safe and sanitary work environment for all employees by ensuring that proper safety and sanitation requirements are met.
*
Assists in the training, managing, and development of all culinary team members.
*
Verifies that kitchen personnel maintain all sanitation and nutrition practices.
*
Verifies that kitchen personnel maintain all portion sizes, quality standards, department rules, policies and procedures
*
Supervises food preparation for all stations.
*
Establishes menu forecast and posts it for all employees to view.
PERFORMANCE REQUIREMENTS
*
Full Time
*
Local travel required when considered necessary.
*
Schedule may fluctuate based on departmental requirements.
*
Observance of all SRC Polices and Procedures.
*
Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force.
EXPERIENCE/KNOWLEDGE/SKILLS/ABILITIES
*
Excellent interpersonal, verbal, and written communication skills.
*
Detailed oriented with a strong emphasis on accuracy and time management.
*
Ability to interface with various levels of management
*
Strong familiarity with OSHA and all local Department of Health Regulations.
*
PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred.
*
Degree in Culinary Arts or 2 years related experience preferred.
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