Sous Cook
3 months ago
- Employee discounts
- Free uniforms
- Opportunity for advancement
Summary of Position:
Responsible for participating in all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness.
Duties & Responsibilities:
- Ensure that all food and products are consistently prepared and served per the restaurants recipes, portioning, cooking, and serving standards.
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Fill in where needed to ensure guest service standards and efficient operations.
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
- Work with kitchen managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
- Ensure that all products are received in correct unit count and condition, and deliveries are performed in accordance with the restaurants receiving policies and procedures.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
- Training of kitchen personnel in safe operation of all kitchen equipment and utensils.
- Responsible for training kitchen personnel in cleanliness and sanitation practices.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Check and maintain proper food holding and refrigeration temperature control points.
- Candidates must be authorized to work in the USA.
- 18 years old or older.
- A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
- At least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Can reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).\
- Employee Discounts
- Referral Program
- Flexible Scheduling
- Off Leash Swag
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