Kitchen Supervisor/Sous Chef

TYPICALLY REPORTS TO: Executive Chef

STATUS: Full-time Hourly

PRINCIPAL FUNCTION:

This position is responsible for assisting the Kitchen Manager in preparing a variety of food items.

ESSENTIAL RESPONSIBILITIES:

• Receive all food, supplies, and materials and place in proper storage.
• Check incoming merchandise against order sheets for correct weight count, quality, and specification.
• Prepare vegetables, cold meats and seafood.
• Prepare an extensive variety of cold food items utilizing standardized recipes and portion foods as specified.
• Wash and clean all utensils, preparation equipment and counters required for production in the pantry area.
• Ensure sanitation standards are maintained.
• Carve and slice meats and cheese.
• Portion and arrange food on serving dishes.
• Prepare fruit or seafood cocktails and hors doeuvres.
• Measure and mix ingredients to make salad dressings, cocktail sauces, gelatin salads, and cold desserts, following recipes.
• Make sandwiches to order, brew tea and coffee, and prepare breakfast and dessert fruit.
• Portion fruit sauces and juices.
• Distribute food to waiters/waitresses to serve to customers.
• Ensure compliance with all applicable health and safety regulations.
• Perform other related duties, tasks and responsibilities as required from time to time.

QUALIFICATIONS/SKILLS:

Required:

• Must be able to perform simple mathematical calculations and follow directions for equipment and recipe production.
• Ability to participate in a team environment.
• Ability to understand written and oral direction.

Preferred:

• Six months kitchen experience, such as, a dishwasher or as a helper, with time spent on rotation, preparation and handling food.