Sous Chef
Job Listing
Executive Chef
General Manager, kitchen staff, wait staff, Pastry chef, vendors
This position has no direct supervisory responsibilities
non- exempt/full-time
SUMMARY:
The Sous Chef is responsible for managing and delegating all kitchen responsibilities to include culinary production, scheduling, staff direction, and purchasing as directed by the Executive Chef.
DESCRIPTION OF DUTIES
· Will prepare a variety of food that showcases the edible gardens located on site
· Will adapt and execute menus to highlight seasonal product
· Under the direction of the Executive Chef maintains kitchen inventory of food and supplies, places weekly orders, interacts with vendors, coordinates refrigeration and storage
· Working with the Executive Chef, communicates with building garden department as to availability of produce and utilizes on-sit garden produce whenever possible
· May work with Food, Wine and Programs staff to develop recipes and menus for classes and events
· Assists Executive Chef by testing recipes, ordering and preparing mise en place
· Understands and is able to follow the direction of the Executive Chef in calculating and managing food and labor costs
· Supports Executive Chef in kitchen safety and sanitation
· Models behaviors and encourages staff to live up to the Professional Standards, actively creating a collaborative work environment
· Models the Service Standards and coaches staff to proactively apply the standards in their interactions with visitors and staff
· Other duties as assigned by supervisor
REQUIRED QUALIFICATIONS
· Formal culinary arts education or commensurate experience
· 3 to 5 years experience in a managerial background in either catering or a fine dining restaurant
· Good communication skills, ability to work well with staff in a team environment
· Excellent organizational and multi-tasking skills
· Be able to direct culinary staff with many diverse organizational and culinary tasks
· Ability to work independently
· Proficiency in MS Outlook, Word and Excel
· Regular schedule includes weekends; routinely available to work evenings and public holidays, as necessary
· Certified in ‘ServSafe’ (food safety certification)
· Able to stand and work in a professional kitchen for up to two 4-hour periods a day
· Able to lift and carry heavy items up to 40+ pounds
DESIRABLE
· Conversational kitchen Spanish
Job posted 04/22/08
