Garde Manger Sous Chef

Description

Performs responsibilities in accordance with all company standards, policies, and procedures. Always conducts self in a manner that reflects a positive professional image. Actively participates with staff to cook, prepare, dish-up and assemble food stations and banquets. Adheres to control procedure for food costs and quality. Encourages and abides by all health codes and hand washing guidelines. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Prepares mise en place items for preparations to coincide with menus. Coordinates and directs activities of kitchen personnel engaged in preparing and cooking foods in the restaurants during assigned shift. Also engages in the preparation on cooking of food items. Has authority to hire, transfer, suspend, promote, discharge, assign, or reward other Team Members subordinate to their position, under consultation with the executive chef or assistant executive chef. Majority of the production will be cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese. May include frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry.

Qualifications

• Minimum of 3 to 4 years of culinary experience.
• Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
• Must manage time effectively with minimum supervision. Ability to handle high pace production
• Must be able to handle constructive criticism and be willing to continuously improve.
• Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards while using good judgment.
• Ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production
• Requires reading and math skill for recipes and measurements. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other Team Members.

Physical Requirements:

• Requires normal, corrected vision range, the ability to distinguish letters, numbers, and symbols.
• Ability to lift up to 50 lbs, push 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees with or without assistance. Handle heat from cooking appliances, food and washing materials.
• Ability to stand for duration of shift, walk frequently, bend and reach to a height of 6 feet with or without assistance.