Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium
Sous Chef at BREWSTER ACADEMY
Wolfeboro, New Hampshire, United States -
Full Time

Start Date

Immediate

Expiry Date

21 Sep, 26

Salary

0.0

Posted On

24 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Scratch Cooking, Food Production, Customer Service, Communication Skills, Catering, Kitchen Sanitation, Teamwork, Time Management

Industry

Description
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
Responsibilities
The Sous Chef is responsible for preparing food using standardized recipes and maintaining a clean, sanitized kitchen station. They also assist management in ensuring food safety compliance and lead dining staff in the supervisor's absence.