About this position
Description:
Sous Chef
Duties and Responsibilities
- Evening Line Chef 5 days a week for a cafe serving students, faculty, and staff. community/events as needed and directed;
- Utilize appropriate cooking procedures for all food prepared, following standardized recipes.
- Cook food items by appropriate cooking methods to specified standards
- Organize, clean, and sanitize the station as required;
- Ensure all temperature charts are kept current on a daily basis.
- Set up and stock food items and necessary supplies
- Maintain kitchen cleaning schedules daily.
- Ensure daily cleaning schedules are completed in a timely and satisfactory manner;
- Maintain excellent communication with customers and managers
- Assist the manager in ensuring all state food and safety regulations are maintained.
- In the absence of a supervisor, serve as a lead for the dining staff, answering questions and addressing and/or bringing concerns to the attention of a supervisor.
- Other duties as may be assigned.
Knowledge, Qualifications, Skills, and Abilities
- Prior experience in food service/production required
- Scratch cooking
- Excellent communication skills required
- ServSafe certification preferred
- Strong customer service skill set preferred
- Ability to meet compelling timelines required
- The ability to work successfully under pressure is required
- Team player required
- Catering experience
- Ability to lift up to 25 pounds, repeatedly
- Must be able to work day, evening, and weekend shifts, as scheduled