Sous Chef/Line Cook

SUMMARY The Sous Chef is responsible for planning and directing food preparation in a kitchen. As assistant to the Executive Chef, Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly.

The Sous Chef is responsible for staff scheduling and discipline, when necessary.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

1. Prepares food to specifications before and during operations.

2. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies, and procedures.

3. Cooks all food to Proper specifications in a timely manner.

4. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.

5. Ensures proper food temperatures are maintained and food is stored correctly.

6. Ensures freshness and quality of all menu items.

7. Packages all products to proper specifications.

8. Performs opening, closing and side work duties as instructed and according to proper guidelines.

9. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.

10. Follows and upholds all health codes and sanitation regulations.

11. Sets up and operates kitchen equipment.

12. Uses waste control guidelines and records all waste on spoilage sheet.

13. Ability to work varied hours/days, including nights, weekends, and holidays, as needed.

14. Performs other duties assigned.

SUPERVISORY RESPONSIBILITIES Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and foodservice sanitation employees according to venue guidelines and policies.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or

EXPERIENCE

• 1. Minimum two years of formal culinary/quantity foodservice management training or commensurate experience; minimum two years of culinary preparation experience; 1 year of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities
• 2. If required by local and/or state regulations, must have or be able to obtain a food workers card.
• 3. Experience working in a computer network environment utilizing Microsoft Word and Excel programs.
• CERTIFICATES, LICENSES, REGISTRATIONS
• 1. Applicant must possess current, valid driver’s license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes.
• 2. Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management.
• 3. Must be able to successfully complete training to be Serv
• Safe certified through the National Restaurant Association.
• LANGUAGE SKILLS
• 1. Must possess full ability to communicate effectively in the English language orally, electronically, and in normal business forms.
• 2. Ability to write reports, business correspondence, and procedure manuals.
• 3. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• 4. Ability to speak and understand English.
• MATHEMATICAL SKILLS
• 1. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• 2. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• 3. Ability to apply basic math and algebraic math skills for food production applications.
• REASONING ABILITY/COGNITIVE SKILLS (includes but not limited to following)
• 1. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to remember previously learned material such as specifics, criteria, techniques, principles, and procedures ; ability to grasp and interpret the meaning of material; ability to use learned material in new and concrete situations; ability to break down material into its component parts so that its organizational structure can be understood; ability to recognize casual relationships, discriminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment; ability to put parts together to form a new whole or proposed set of operations; ability to relate ideas and formulate hypotheses; ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards; ability to appraise judgments involved in the selection of a course of action; ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice.
• 2. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.
• 3. Ability to define problems, collect data, establish facts, and draw valid conclusions.
• 4. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• 1. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.
• The employee frequently is required to sit; use hands to finger, handle, or feel; and climb or balance.
• 3. The employee is occasionally required to stand; walk; and stoop, kneel, crouch, or crawl.
• 4. The employee must frequently lift and/or move up to 50 pounds.
• 5. Specific vision abilities required by this job include distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• 1. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
• 2. The employee is frequently exposed to high, precarious places; fumes or airborne particles; and vibration.
• 3. The noise level in the work environment is usually loud.

CONCLUSION The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified.

Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of any employee under his/her supervision. I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.

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Job Type: Full-time

Pay: $13.00 - $17.00 per hour

Education

• High school or equivalent (Preferred)

Experience

• Restaurant experience: 3 years (Preferred)

Shift availability

• Day Shift (Preferred)

Work Location: In person