Job Details

ID #4009478
Estado South Carolina
Ciudad Hilton head
Full-time
Salario USD TBD TBD
Fuente South Carolina
Showed 2020-05-30
Fecha 2020-05-26
Fecha tope 2020-07-25
Categoría Alimentos/bebidas/hospitalidad
Crear un currículum vítae

Sous Chef (Hilton Head)

South Carolina, Hilton head 00000 Hilton head USA

Vacancy caducado!

If your experience meets the duties and responsibilities below, please reply with a cover letter and resume.

SOUS CHEF Job Description and Duties

FOOD PREP: Sous Chef is responsible for overseeing food production, storage, sanitation and inventory. Ensuring that line cooks and other culinary personnel are properly following recipes, maintaining cost control and minimizing food waste is responsibility of the Sous Chef. Sous Chef is responsible for all line prep, tasting of the prep and making sure there is the correct amount of prep completed by the line staff. Sous Chef is responsible for notifying the Executive Chef of all ordering and production needs.

CLEANING and MAINTENANCE: Sous Chef is expected to participate in the upkeep and cleaning of the kitchen, prep kitchen and common areas (loading dock and back hallway) as well as being responsible for ensuring kitchen staff is performing their assigned duties to ensure a clean, safe and orderly kitchen. This includes assigning cleaning and organization projects given to culinary staff as well as dishwashing staff. All coolers/freezers/walk-ins must be organized daily to insure product rotation and quality.

TRAINING and MANAGING Sous Chef will assist in training new culinary personnel in the areas of organization, time management, following recipes and food preparation. Sous Chef will also be responsible ensuring that all kitchen personnel are clocking in and out in a timely manner, following recipes, adhering to food presentation guidelines, cleaning schedules and monitoring food waste. Sous chef will notify Executive Chef of any equipment, facility maintenance or staff behavior issues

QUALITY CONTROL Sous Chef is responsible that food that leaves the kitchen is of the highest quality in taste, freshness and presentation. Portion size, plating and presentation should all be correct. Everything must be tasted daily on all stations to achieve this quality control for both shifts and the pool. Daily line up for both lunch and dinner will assist in the quality control by communication to FOH/BOH staff.

SANITATION Comply with and enforce sanitation regulations and safety standards according to the ServSafe program.

SOUS CHEF is expected to be an extension of the Executive Chef's eyes and ears as well as being entrusted to see that methods and techniques are properly followed. Sous Chef is to have the authority and respect due the Chef when in charge, while also displaying respect and consideration to both BOH and FOH staff. The sous chef is expected to run the production of the lunch and dinner shifts and make sure all products are produce correctly by the staff.

Vacancy caducado!

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