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Sous Chef
2 months ago
POSITION SUMMARY
The primary objective of this role is to assist the Executive Chef with various kitchen and catering responsibilities. This includes the preparation of high-quality dishes while ensuring adherence to best practices and maintaining consistently elevated performance standards. The role requires the ability to produce culinary offerings in catering environments that match the quality of in-kitchen operations.
KEY RESPONSIBILITIES
A: Core Duties
Oversee a designated kitchen section and guide junior chefs in their assigned tasks.
Uphold exceptional standards of food quality and presentation.
Implement portion control as directed by the Executive Chef and accurately document any waste.
Prepare and cook dishes according to the Executive Chef's specific guidelines.
Collaborate effectively with fellow chefs and kitchen staff to achieve team objectives.
Assist the Executive Chef and other kitchen leaders in delivering efficient food service as required by the catering division.
Support the Executive Chef in the daily operations of the kitchen, including:
- Monitoring stock levels and identifying ordering needs, bringing them to the Executive Chef's attention as necessary.
- Ensuring all deliveries during your shift are verified and stored correctly, with a focus on quality and freshness, while managing stock rotation.
- Participating in accurate stock audits.
- Providing comprehensive handovers to the next Chef de Partie on duty.
Contribute to the enhancement of the catering operation in terms of service quality and profitability.
Adhere to all policies, procedures, standards, and guidelines diligently.
Maintain cleanliness and care of all kitchen equipment.
Execute cleaning tasks as per the Chef Supervisor's directives, ensuring compliance with Health & Safety, Food Hygiene, and OSHA regulations.
Assist with catering events and any additional services provided by the kitchen as required.
Foster positive and constructive relationships within the team.
Communicate effectively and professionally at all times.
Perform any other reasonable duties as assigned.
B: Qualifications & Personal Attributes
Applicants should possess relevant qualifications and experience to fulfill the requirements of this position. A minimum of 5 years of experience as a Chef de Partie in high-volume operations is essential.
C: Experience / Knowledge
Experience in a supervisory capacity within a bustling commercial kitchen with diverse business operations.
Proficiency in menu and product development.
Experience in catering for large-scale events.
D: Essential Skills
Strong interpersonal and guest service skills.
Commercial acumen.
Adaptability.
Proactive approach with the ability to identify and suggest improvements.
Attention to detail and accuracy.
Effective communication and interpersonal abilities.
Problem-solving capabilities.
Outstanding organizational skills with the capacity to manage a varied and demanding workload.
Ability to work independently while also being a cooperative team member.
E: Personal Hygiene and Appearance
Maintain excellent personal hygiene and a well-groomed appearance at all times.
F: Food Safety and Health Regulations
All staff must comply with relevant regulations and guidelines outlined in the Handbook in accordance with statutory obligations.
Participate in required training sessions.
Physical requirements include constant standing and walking, frequent lifting/pushing/pulling of objects up to 50 lbs, and occasional lifting/pushing/pulling of objects up to 100 lbs (with assistance).
Safely load and unload catering vehicles with food transit boxes and equipment.
Ability to use ladders and clean ground-level areas.
Possession of a valid Food Handlers Card and Manager ServeSafe Certification is required.
Additional duties may be assigned as necessary, and the employee is expected to assist in other operational areas as needed.
Vaccination is a job requirement, with accommodations evaluated in compliance with applicable regulations.
While English is the primary language of communication, bilingual candidates fluent in English and Spanish are encouraged to apply.
G: Additional Information
This is a part-time position. Attendance will be required based on business needs, including weekends, holidays, early mornings, and evenings, following a rotating schedule.
Note: The essential responsibilities of this position are outlined above and may be subject to change due to reasonable accommodations or other factors.
This document does not imply that these are the only duties to be performed by the employee in this role.
