Sous Chef

Description

Responsible?for day-to-day culinary operations. Assist with creating menus, purchasing food?and maintaining quality standards. Takes part in cost-controlling and maintaining food cost, stocking, and sanitation. Is able to take charge of the kitchen in the absence of the Executive Chef. Is knowledgeable in all kitchen, banquet, restaurant, and other department operations. This role promotes the O-pa Core Values of Team, Inclusion, Trust and Integrity.

Salary: 45k - 50k DOE

Position Duties And Responsibilities

• Directs the kitchen staff in achieving daily goals.
• Upholds quality standards as set forth by the Executive Chef.
• Seasons and cooks food according to recipes and experience.
• Observes and tests foods to determine if they have been cooked sufficiently. Adjusts seasoning to customer tastes.
• Portions, arranges, and garnishes food and serves to patrons.
• Regulates temperature of ovens, broilers, grills, and roasters.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Washes, peels, cuts and seeds fruits and vegetables.
• Substitute for and assist other cooks during emergencies or rush periods.
• Able to take the place of the Executive Chef when not on site.
• Uses food cost control methods.
• Assists with inventory completion and all product ordering.
• Creates weekly schedule for kitchen staff.
• Assists in all hiring and HR related functions for the kitchen staff.
• Follows all safety rules and proactively prevent accidents
• May perform other duties as assigned.
  
  

Requirements

Minimum Experience and Qualifications:

• Must be able to use standard kitchen equipment correctly and safely including but not limited to: chefs' knives,?convection ovens, rotating rack ovens, meat and cheese slicing machines, steamers,?mandolins, grills and broilers.
• Culinary degree preferred but not required.
• Knowledge of raw materials, production processes, quality control, costs and other techniques for food preparation.
• Knowledge of product ordering and receiving.
• Knowledge of menu planning and identify new recipes for use.
• Must possess ServSafe certification or State/City Food Handlers Card.
  
  

Minimum Education Requirements

• High school diploma or equivalent (GED)
• Graduate of an accredited Culinary Institution preferred
  
  

Physical Demands and Work Environment:??

• Ability to lift a minimum of 25 pounds
• Ability to work on their feet 7.5 hours/day excluding breaks
• Employee has to work under pressure and time deadlines during peak periods