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)
Sous Chef - Summer Camp
Anticipated Schedule: Mid-May to End of August
Wage: $32.00 per hour
Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence.
The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production.
The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August.
Candidates should have a strong foundation of working culinary expertise as they will participate in high volume food production on a daily basis that will include events such as BBQ's, day trip pack-outs and caterings.
Responsibilities:
Essential requirements:
Benefits Available for Full-Time Employees
Equal Opportunity Employer - M/F/D/V// Uniforms and Meals Provided // Servsafe Preferred
Please respond with resume or letter of intent.
PM21
Requirements:PI23e187c5936a-35575-33616399
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