CAREERS
Catering Sous Chef

Job Responsibilities

  • Assist in Communication with in the culinary department and restaurant team.
  • Understanding of ordering and proper food storage/rotation.
  • Food Cost Controls and Overall Sanitation of the Kitchen.
  • Monitor food quality while foods are being prepared.
  • Operate kitchen equipment to include, vita mix, robo coupe, ranges, grills, fryer, and ovens.
  • Taste foods for correct seasoning.
  • Prepare ingredients for cooking, including portioning, chopping, storage, and rotation of foods.
  • Prepare foods to recipes, quality standards, presentation standards.
  • Prepare special meals and substitute items.
  • Assist in proper safe food handling procedures.
  • Able to train and serve as a role model for new associates.
  • Welcome and acknowledge all guests and associates according to company standards.
  • Anticipate the needs of our guest and owners.
  • Take an active role in reporting maintenance needs, accidents, and unsafe working conditions.

Job Requirements

  • Ability to communicate professionally with guest, owners, and other associates.
  • Ability to stand, sit, and/or walk for an extended period of time.
  • Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Ability to move, carry, lift push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
  • Ability to tolerate exposure to smoke, steam, loud noises, wet conditions.
  • Ability to work in the heat and/or cold, often with extended exposure to the sun.

Essential Job Functions

  • Ability to complete safety training and certifications.
  • A minimum of 3-year food and beverage experience with at least 1 in a supervisor role preferred.
  • A culinary degree, certificate or attendance at a culinary school is preferred.
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