SOUS CHEF

Job Purpose:  To supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food stuffs. 

Job Responsibilities:  

• Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed. 
• Give instructions to cooking personnel on fine points of cooking. 
• Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. 
• Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals. 
• Must be able to “prep” food products, using standardized food preparation techniques. 
• Must be able to visibly recognize “condition” of food, and cooking temperatures. 
• Other duties as assigned. 

Job Skills: 

• Skillfully use kitchen tools, machines, or equipment needed in food preparation. 
• Read recipes for the items to be prepared, and be able to visualize the finished products. 
• Measure, cut, or otherwise work on materials or objects with great precision. 
• Use arithmetic to figure amounts of product/materials needed, quantities needed and cost of products/materials. 

Physical Requirements:   

• Ability to speak and hear in English.  
• Close and distance vision.
• Frequently lifts/carries up to 50 lbs.  
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. 

Education: ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree. 
 

Experience: Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience. 
 

Licenses/Certifications: Must have Food Safety Certification