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Sous Chef

Job purpose
Oversees the set-up and orchestration of service. Works with Kitchen Manager and station leads to assist and provide insight on common culinary practices and menu details. Guides the work of the cooks and prepares food for special diets, allergies or intolerances. Works with the station leads daily to compile components for the demo plates that the Executive Chef will demonstrate. Insures the purchasing, receiving, preparation, cooking and serving of all items is executed in a seamless manner.
Schedule
Employee is expected to work when scheduled. Meal breaks and rest breaks are mandatory and are dictated by California state law. Employee is expected to take breaks and split shifts as noted on schedule. Early morning shifts beginning at 5:00 a.m. are common. Many employees will work split shifts and be required to work late nights, commonly ending at 11:00 p.m.
Certifications Required
California issued food handles card
Allergy awareness certification: preferred but not required
First aid certification: preferred but not required
Uniform
Company issued pants (usually hounds tooth gray kitchen pants), company issued chef coat which must be buttoned to the top with preferred undergarment being a plain white t-shirt, and company issued hat, non-slip black shoes
Duties and responsibilities
Under general supervision at Jinks or Encampment Kitchen Manager maintains a clean orderly environment.
Supervises all food production and station lead execution
Plays a supporting role to the Executive Sous Chef and Executive Chef
Pays close attention to food safety, sanitation, and hygiene
Provides quality service to members and guests
HR, labor, staffing & scheduling issues. Monitors hours, breaks and overtime
Reports on stewarding concerns and sanitation
Instructs overnight cooks on their nightly responsibilities and works with leads to locate
prep and give demos
Production: R&D ? demos, pictures, recipes and yields
Assigns cooks to stations for breakfast and dinner service and oversees execution
Coordinates the distribution of the culinary team's kitchen specification workbook and
Insures all recipes, photos, and information are accurate
Communicates with Chef on relevant transfers of food or equipment between the city club
and the grove
Coordinates the Jinks and Encampment closing inventories
Qualifications
The qualifications required for this positions is to be determined at the time of recruitment. Such determinations will be made based on an analysis of the work activities to be performed and by identifying the education, training, work experience which would provide reasonable assurance that the knowledge and skills required upon appointment have been acquired. Individuals in this position progress to assistant lead level when successfully trained and have demonstrated competence in quantity food production.
Qualifications include:
Should possess basic knowledge to operate common kitchen equipment including but not limited to mixers, convection/combi therm ovens, steamers, robot coup, electric slicer, and fryer.
Must contain healthy knowledge of food products, classical and modern preparations
Should be proficient in basic knife skills, meat, vegetable, and sauce fabrication
One of the most important traits of this position is the ability to answer the questions of co-workers, in regards to how food is prepared and stored
It is imperative that this person has the ability to execute the workload of almost any position in the kitchen. A well cross-trained individual can cover any areas that need assistance
Formal training from an accredited culinary institute or ACF certified apprenticeship is required
Working conditions
Shift work includes, but is not limited to; working outdoors, work in challenging scenarios, take direction for multiple supervisors.
Physical requirements
The employee is required to stand for extended periods of time. Tolerate hot and cold conditions. Lift heavy objects - up to 50 lbs. on a regular basis. Must be able to kneel down, bend over and stand up many times during a shift. Is required to do repetitive tasks with few breaks.
Direct reports
Executive Sous Chef, Executive Chef



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