What are the responsibilities and job description for the Sous Chef position at Scentsy Inc?
Description
Scentsy is looking for a Sous Chef in our cafeteria to produce visually appealing and good tasting foods. The Sous Chef will work in coordination with the Head Chef to complete all food preparation.
Hours are 5:30am-2:00pm M-F
What You'll Do:
- Season and cook food according to recipes and experience
- Observe and test foods to determine if they have been cooked sufficiently, taking temperatures and adjusting seasoning as needed
- Portion, arrange, and garnish food, and serve food to patrons
- Regulate temperature of ovens, broilers, grills, and roasters
- Prepare catered food
- Assist with reviewing, counting, and properly rotating inventory
- Direct kitchen staff during daily kitchen production, set-up, and clean-up
- Clean work station following daily and weekly cleaning chart
- Organize walk-in refrigerators and freezers for correct product utilization
- Use food cost control methods to stay within budget
- Substitute for or assist other cooks during emergencies or rush periods
- Assist with food preparation and service in other areas of the kitchen as needed
- Perform all other assigned tasks and requirements as needed
We're Looking For:
- Completion of culinary school, hospitality certification, or equivalent work experience
- 4 years of food preparation experience
- 3 years providing excellent customer service
- High school diploma or equivalent
- ServSafe Certificate
- Idaho Food Handler Certificate
- Ability to communicate with others to convey information effectively
- Ability to read, write, and communicate fluently in English
- Ability to correctly and safely use standard kitchen equipment (e.g. knives, convection ovens, rotating rack ovens, slicing machines, steamers, mandolins, grills, deep fryers, and broilers)
- Knowledge of principles and processes for providing excellent customer service
- Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation
- Ability to work calmly and effectively during high-stress situations
- Knowledge of menu planning
- Strong research skills with the ability to identify new recipes for use
- Knowledge and use of food cost control methods
- Ability to prepare food orders concurrently, to individual order, exhibition-style