Openings >> Sous Chef
Sous Chef
Summary
Title:Sous Chef
ID:459
Department:FOOD-KITCHEN
Job Type:Part Time
Work Shift:N/A
Description

Sous Chef

 

A. Mission and Scope

The purpose of this position is to ensure the accurate and timely preparation of daily meals and catered functions for guests and employees of the USSRC. This position will ensure that food preparation meets or exceeds regulatory and professional standards.

 
B. Qualifications

Education: Completion of High school or GED required. Some advanced schooling preferred.

 

Experience: 5 years hands on experience in a full service food establishment with at least 2 years supervisory experience required OR an equivalent combination of education and closely related work experience. Full service restaurant and/or gourmet food preparation required. Must possess excellent verbal communication skills to interact effectively with guests, trainees, and employees. Must have knowledge of food preparation, sanitation standards, and the operation of food service equipment. Must be able to lead, direct, budget, and schedule staff and resources.

 

Computer Experience: Must be able to use a 101 key keyboard and possess knowledge of Windows based operating systems; including some basic associated software applications (i.e. word processing and spreadsheet).

 

C. Physical Requirements of the Position

This position has the following special requirements:

  • Walking, Climbing (stairs) to access other departments and areas of the Food Service department.
  • Standing for long periods of time (4-6hrs) instructing, training, supervising employees.
  • Sitting for short periods of time (2-4hrs) at desk operating computer terminal.
  • Lifting, Carrying, Pushing supplies, boxes up to 50 lbs waist high.
  • Bending, Kneeling, Reaching to store / retrieve supplies.
  • Sight, Reading, Wrist Movements, Feeling to operate food service equipment, computer terminal, develop schedules, review reports.
  • Talking, Hearing to instruct employees and assist guests, trainees, and service providers in person and over the telephone.

This position involves working in a kitchen / food service environment that is subject to changing temperatures. This position deals extensively with guests, trainees, and employees throughout the organization.

 

D. General Requirements
  1. Willingness to be open to learning and growing
  2. Interpersonal skills to work as an integral part of a team
  3. Appropriate interpersonal/personal boundaries
  4. Maturity of judgment and behavior
  5. Accepts full responsibility of their actions and how these may affect others
 
 
E. Professional Standards
  1. Understands and follows all policies & procedures
  2. Maintains high standards for work areas and appearance, presents self in a highly professional manner to others and understands that honesty & ethics are essential
  3. Ensures that excellent customer service is maintained with each customer
  4. Maintains a positive attitude toward the position, the company and co-workers
  5. Appreciates that promptness and attendance at work is apart of sustaining a professional relationship with the company
 
F. Teamwork Standards
        1. Takes an interest and initiative in the development of the Department’s team
        2. Maintains pleasant and professional relationship with co-workers & assists as needed
        3. Remains positive about the team and facilitates an optimistic approach to resolution of issues
        4. Maintains productive, effective and professional relationships with all departments

 

 
G. Position Duties

1. Food Service Operations.

a. Meet or exceed regulatory and professional standards for the cleanliness and sanitation of food service areas and equipment.

b. Meet or exceed regulatory and professional standards for food preparation, handling, and storing.

  1. Systematically inspect food service equipment to ensure optimal levels of performance and safety.

d. Respond to, and whenever possible, resolve guests’ questions, and complaints promptly and in a manner that reflects the Mission, Vision, and Spirit of the USSRC.

e. Ensure the accurate and timely completion of the Manager’s Daily Tour form.

  1. Ensure that assigned area of responsibility has adequate supplies and materials necessary to conduct daily operations.
  1. Meet or exceed the expectations of the Kitchen Manager for the accurate and timely completion of related tasks and assignments.

 

2. Menu Planning & Food Preparation.

a. Systematically check computer system to ensure that the Food Service Department has accurate and current data regarding schedules and numbers for camps, daily guests, daily groups, etc.

b. Maintain accurate and current recipe files, inventory records, production records, and related information.

c. Meet or exceed the expectations of the Kitchen Manager and the Director of Food Service for developing, evaluating, and updating daily and catering menus.

d. Ensure meals are prepared in accordance with professional, regulatory, and industry standards for preparation, quality, and presentation.

e. Ensure meals are prepared in an accurate and timely manner in accordance to recipe specifications and in sufficient quantities to feed expected numbers of diners.

  1. Meet or exceed the expectations of the Kitchen Manager for the development and implementation of new strategies for improving the profitability of the Food Service department.
  2. Meet or exceed the expectations of the Kitchen Manager for the accurate and timely completion of related tasks and assignments.

 

3. Catered Functions.

a. Meet or exceed the expectations of the Kitchen Manager and Director of Food Service for developing, evaluating, and updating catering menus.

b. Prepare meals for catering events in an accurate and timely manner, in accordance with recipe specifications, and in sufficient quantities to feed expected numbers of diners.

  1. Ensure that catering functions are executed effectively, efficiently, and in a timely manner.
  2. Meet or exceed the expectations of the Kitchen Manager for the accurate and timely completion of related tasks and assignments.

 

4. Food Service Organization and Staffing (during assigned shift)

a. Ensure that Production staff receive timely, relevant, and appropriate training.

  1. Ensure that Production staff is in compliance with all USSRC policies and procedures as well as departmental guidelines.
  2. Ensure the accurate and timely completion of tasks assigned to Production staff.
  3. Formally and regularly communicate to Production staff, all relevant and appropriate operational and corporate information.
  4. Ensure that staffing schedules optimize productivity and comply with contractual obligations.
  5. Assist the Kitchen Manager with the development of departmental policies and procedures.
  6. Meet or exceed the expectations of the Kitchen Manager and the VP of Human Resources for employee selection, hiring, orientation and affiliation, evaluation, and discipline as needed.

The above duties reflect the general responsibilities necessary to describe the principal work functions of the job, and shall not be considered as a detailed description of all work requirements that may be in the position.

All employees are responsible for keeping the workplace safe.

 

This opening is closed and is no longer accepting applications
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