Sous Chef - Full-time / Part-time

SOUS CHEF Full-Time Position Under general supervision, the Sous Chef will support the Executive Chef in the daily activities of the catering department. Performs duties related to catering services such as display set-up, monitoring food production and food quality, etc. Will also assist Executive Chef in the implementation of policies and procedures for staff, maintaining budgeted guidelines related to kitchen expenditures and execute catering services provided for events to promote and ensure that the established standards of customer service, food quality, and cleanliness are met. Will also supervise and direct the work of subordinate kitchen personnel which includes instructing, assigning and reviewing work; planning; maintaining standards; coordinating activities; allocating personnel; and recommending disciplinary actions. High School Diploma required. Prefer formal education in a Culinary Arts or Hospitality program with a minimum of two years of experience in a similar capacity. A combination of education and experience may be considered to provide the necessary knowledge and skills to fill the position. Supervisory experience is preferred for the position. Must have a valid drivers? license and be insurable by the fleet insurance carrier. This position is non-exempt under the Fair Labor Standards Act and requires forty hours worked per week. To view job information and application instructions, visit www.toledozoo.org/jobs. EOE. Drug/Alcohol Free. As published in The BladeToledo Blade. Category: , Keywords: Sous Chef