The Sous Chef coordinates activities of cooks and other workers engaged in preparing and cooking.

Responsibilities

• Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Give instructions to cooking personnel on fine points of cooking.
• Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
• Must be able to “prep” food products, using standardized food preparation techniques.
• Must be able to visibly recognize “condition” of food, and cooking temperatures

Education and Experience

• ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
• Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.

Salary $60,000.00 annuall

• Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Give instructions to cooking personnel on fine points of cooking.
• Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
• Must be able to “prep” food products, using standardized food preparation techniques.
• Must be able to visibly recognize “condition” of food, and cooking temperature