Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Assist the Executive Chef in the day to day operation of the kitchen. Do pre-open checks to ensure kitchen cleanliness, sanitation, and storage. Coach staff when necessary as it pertains to food service and safe food handling. Be focused and organized.
Prepare, portion and serve food in accordance with a rotating/seasonal menu cycle in a safe, efficient and timely manner.--------------------------------------------------Oversight of staff for accuracy in food production, handling and storage.--------------------------------------------------Utilization of proper food handling techniques in accordance with State and Federal regulations.--------------------------------------------------Visually inspect and taste food to ensure quality and palatability and proper plate coloring.--------------------------------------------------Basic math (add, subtract, multiply and divide) when necessary for recipe preparation and development.--------------------------------------------------Health care menu creation as well as Cafe and dining menu creation.--------------------------------------------------Coaching of dining staff and ability to make recommendations to Director of Food and Nutrition as needed.--------------------------------------------------Inventory control and ordering through computerized systems.--------------------------------------------------
EDUCATION:High School Diploma or equivalent, preferredCulinary degree preferred.
EXPERIENCE:
In lieu of HS diploma/equivalent must have 10 yrs experience as Sous Chef or culinary management experience
LICENSURE/CERTIFICATION/REGISTRY/LISTING:REQUIREDServe Safe Certification required; CDM preferred.PREFERRED
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