Sous Chef
•Today
| Verified Pay check_circle | Provided by the employer$21.23 per hour |
|---|---|
| Hours | Full-time |
| Location | Port Charlotte, FL 33948 Port Charlotte, Florida open_in_new |
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Verified Pay check_circleProvided by the employer This job pays below average compared to similar jobs in your area.
$17.21
$21.23
$44.08
About this job
Job Description
Job Description
SUMMARY: The Sous Chef assists the Executive Chef in the management of the day-to-day operations of the Food Center, which prepares and serves three free meals a day, 365-days a year, to the hungry and homeless, and caters meals for the clients of the Charlotte Cares Shelter
ESSENTIAL DUTIES AND RESPONSIBILITIES:
(These essential job functions are not to be construed as a complete statement of all duties performed. Employees will be required to perform other job-related duties as required. Nothing in this job description restricts management’s rights to assign or reassign duties and responsibilities to this job at this time)
(These essential job functions are not to be construed as a complete statement of all duties performed. Employees will be required to perform other job-related duties as required. Nothing in this job description restricts management’s rights to assign or reassign duties and responsibilities to this job at this time)
- Day-to-day supervision of the Food Center personnel and tutor them in various aspects of food preparation and service.
- Assist the Executive Chef in developing menus.
- Comply with all standards and regulations regarding food service established by federal, state, county and local agencies.
- Work closely with the various church groups that provide evening meals to clients.
- Assist the Executive Chef with purchasing of goods.
- Supervise cooks and volunteers in the preparation and serving of meals.
- Help fulfill food vouchers for needy clients referred by the District Office and St. Vincent de Paul CARES Conferences.
- Assist the Executive Chef in the inventory of food and supplies to assure that the freezers and pantries are amply stocked.
- Assist the Executive Chef in complying with all standards and regulations regarding food service established by federal, state, county and local agencies.
- Supervise the rotation of perishable foods on a "first-in-first-out" basis.
- Assist the Executive Chef in tracking and weighing all food donations for reporting purposes.
- Supervise the kitchen staff in the orderly storage of all purchased and donated food and supplies.
- Oversee the daily cleanup of the kitchen and the Dining Room.
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