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Sous Chef - Full-time
•30 days ago
| Hours | Full-time |
|---|---|
| Location | 3000 North Meridian Street Indianapolis, Indiana |
About this job
OPEN INTERVIEWS THIS MONDAY NOVEMBER 9th BETWEEN 12PM-2PM.
PLEASE BE READY FOR AN ON THE SPOT INTERVIEW
All Applicants must go to Sodexousa.com - Careers - to apply
Please use requisition # 2015-01465 to turn in a formal application
Sous Chef
Duties:
? Assists in the daily operations for food preparation at one station of a food service operation (ie. salads, soups) to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.
? Assists in the preparation, portioning, garnishing, presentation and safe storage of food.
? Estimates food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal.
? Ensures that kitchen, equipment and storage facilities are sanitary, neat and organized.
? Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate Sodexho resource when necessary.
? Leads by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate.
? Ensures compliance with all federal, state and local regulations as well as Sodexho/client policies and procedures (e.g. quality assurance, safety, operations, personnel).
? Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Sodexho safety and loss prevention programs and with standards.
? Establishes operating standards, implements quality improvements and communicates them to employees
PLEASE BE READY FOR AN ON THE SPOT INTERVIEW
All Applicants must go to Sodexousa.com - Careers - to apply
Please use requisition # 2015-01465 to turn in a formal application
Sous Chef
Duties:
? Assists in the daily operations for food preparation at one station of a food service operation (ie. salads, soups) to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.
? Assists in the preparation, portioning, garnishing, presentation and safe storage of food.
? Estimates food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal.
? Ensures that kitchen, equipment and storage facilities are sanitary, neat and organized.
? Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate Sodexho resource when necessary.
? Leads by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate.
? Ensures compliance with all federal, state and local regulations as well as Sodexho/client policies and procedures (e.g. quality assurance, safety, operations, personnel).
? Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Sodexho safety and loss prevention programs and with standards.
? Establishes operating standards, implements quality improvements and communicates them to employees
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