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Swing Sous Chef
3 months ago
POSITION SUMMARY
The Swing Sous Chef is responsible for the proper execution and oversight of assigned meals and for maintaining a smooth running and inspired environment within the kitchen. This position will do evening and day shifts as needed to help support cover the lunch and dinner.
ACCOUNTABILITIES
- All duties to be executed according to the applicable standards set by the Federal and/or state regulations.
- Responsible for proper execution and quality of assigned meals.
- Effectively directs and oversees assistant and prep cooks during production of assigned meals.
- Ensures accuracy of all labels for assigned meals.
- Works collaboratively with Executive Chef/Senior Sous Chef and chef team to ensure that menu stays abreast of food industry trends and staff members are well supported to perform at top levels.
- Liaisons with Veggie Prep, Bakery, and Server teams during assigned meals and for execution of special requests during assigned meals.
- Reviews assigned menus and recipes to ensure accuracy.
- Ensures proper recording of meal quantities and change requests for assigned meals.
- Responsible for packaging and proper storage of all foods leftover from assigned meals.
- Perform other duties as directed by supervisor or other members of management.
COMPETENCIES
- Demonstrated commitment to valuing equity, diversity and contributing to an inclusive environment.
- Possesses strong core ethics, integrity, and values consistent with Kripalu’s organizational principles.
- Builds effective relationships, identifies internal and external customer expectations, sees issues from their point of view; offers practical, mutually beneficial recommendations, solutions, and ideas.
- Willingness and ability to be agile in work, supporting across own department as well as across the organization as needed.
- Demonstrates the knowledge and abilities necessary to perform required job elements to established standards, remaining current regarding development and trends in areas of expertise.
- Embraces experiences as learning opportunities.
- Accepts responsibility for personal and professional learning and growth.
- Models the values of Kripalu including service, presence, inquiry, compassion, practice, and integrity.
ESSENTIAL SKILLS AND EXPERIENCE
- Passion for a whole-foods, plant-based cuisine
- Excellent written and oral communication skills
- Ability to organize own and other’s tasks efficiently
- Demonstrated success overseeing a range of kitchen functions
MINIMAL QUALIFICATIONS
- Minimum of 3 years in the food service industry and minimum of 1 year as a Sous Chef