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in Carlsbad, NM
SOUS CHEF
•18 days ago
| Estimated Pay | $27 per hour |
|---|---|
| Hours | Full-time, Part-time |
| Location | Carlsbad, New Mexico |
Compare Pay
Estimated Pay We estimate that this job pays $26.81 per hour based on our data.
$13.25
$26.81
$40.71
About this job
POSITION PURPOSE
Train, supervise and work with all cooks and culinary staff in order to prepare, cook and present food according to the Permian Lodge standardized menus in order to create quality food products.
ESSENTIAL FUNCTIONS
Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation in relation to all set menu items.
Select, train and supervise kitchen staff in the proper preparation of menu items.
Ensure proper receiving, storage (including temperature setting and temperature charts) and rotation of food products so as to comply with health department regulations and HACCP regulations
Adhere to control procedures for cost and quality.
Read and employ math skills for following recipes.
Process requisitions for supplies.
Requirements
QUALIFICATION STANDARDS
Education
High school or equivalent education required.
Culinary training as a recognized training institute
Experience
Minimum two years first cook experience required.
Prior supervisory experience required.
Previous hospitality experience preferred.
Licenses or Certificates
Food Safe Certificate and HACCP certificate
First Aid w/CPR & AED
Train, supervise and work with all cooks and culinary staff in order to prepare, cook and present food according to the Permian Lodge standardized menus in order to create quality food products.
ESSENTIAL FUNCTIONS
Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation in relation to all set menu items.
Select, train and supervise kitchen staff in the proper preparation of menu items.
Ensure proper receiving, storage (including temperature setting and temperature charts) and rotation of food products so as to comply with health department regulations and HACCP regulations
Adhere to control procedures for cost and quality.
Read and employ math skills for following recipes.
Process requisitions for supplies.
Requirements
QUALIFICATION STANDARDS
Education
High school or equivalent education required.
Culinary training as a recognized training institute
Experience
Minimum two years first cook experience required.
Prior supervisory experience required.
Previous hospitality experience preferred.
Licenses or Certificates
Food Safe Certificate and HACCP certificate
First Aid w/CPR & AED
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