SOUS CHEF - SERRANO RESTAURANT
Depends on Experience
Assists the Chef de Cuisine to manage the Serrano kitchen department in preparing and cooking of food items.
DUTIES & RESPONSIBILITIES
Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed.
Gives instructions to cooking personnel in new methods, techniques and procedures in food preparation.
Assuring proper labeling and storage of foods and supplies.
Participating and coordinating preparation of food and supply orders.
Inspect equipment and facilities to assure proper use, maintenance and sanitation.
Maintain maximum standards of sanitation and safety.
Cooks and carves meats, prepares dishes such as sauces, during rush periods and for banquets.
Any additional duties assigned by the Executive Sous Chef or Executive Chef
Complying with all company policies and procedures.
Other duties may be assigned.
Responsibilities include planning, assigning and directing work, addressing complaints and resolving problems.
Must possess excellent communication, both verbal and written, interpersonal and customer service skills. Knowledge of sanitation and safety standards. Must be familiar with preparation of sauces, baked goods, and standards of methods of quality food preparation. Knowledge in food preparation and garnishing methods. Ability to maintain food production records and knowledge of equipment and usage.
Ability to lead and effectively direct others. Ability to exercise independent judgment. Ability to develop and maintain a pleasant and effective working relationship with guests and staff.
EDUCATION AND EXPERIENCE
High school diploma or GED is required. Requires certification from a Culinary Institution and minimum one-year Sous Chef experience in preparation of fine food or equivalent combination of education and experience.
If you need reasonable accommodation to complete the on-line application, please contact the Human Resources Department.
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