Sous Chef

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Full Time Berea, OH, US

4 days ago Requisition

Salary Range: $21.00 To $24.00 Hourly

Department of Human Resources

Sous Chef

Department/ Division Dining Services

Status:
Full-time, Non-exempt

Work Schedule:

Variable Schedule to include Monday-Friday, every other weekend and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar.

Job Summary:

The Sous Chef is responsible for supporting the Executive Chef in the overseeing of daily operations of the kitchen and staff.

Duties and Responsibilities:

The following duties are not to be considered a complete list of duties and responsibilities assigned to this position

• Works in conjunction with the Executive Chef
• Lead in the kitchen and cold prep in the Executive Chef’s absence
• Works directly with Catering Manager and Executive Chef to ensure the highest quality of catering
• Planning and directing food preparation- the Sous Chef is most often responsible for managing kitchen staff to ensure food is prepared properly.
• Managing kitchen staff as a supervisor for the Chefs, Cooks and Cold Production Team.
• Sous Chef oversees training of new employees
• Quality Control- the Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality
• Prepare high quality food for all areas according to production sheets & banquet event orders, observing proper temperatures, timing, and sanitation procedures.
• Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Assists to keep walk-ins organized and stock rotated.
• Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards.
• Completes cleaning assignment regularly. Reports needed repairs on equipment
• Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data.
• Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work.
• Be proactive in your decision making to ensure your department runs efficiently.
• Take responsibility for production unit in the absence of the Executive Chef. Communicate with others to relay pertinent information.
• Knowledgeable in the use of production systems for recipes and menus as well as purchasing and inventory control.
• Responsible for some ordering and cross utilization of products. Use leftovers judiciously.

• Minimum 5 years experience actively working and managing a kitchen. Along with heavy catering production to include high end catering food quality.
• Must be Servsafe Managers and Allergy certified or willing to take the course.
• Extensive knowledge of food service terminology and usage.
• Knowledge of cooking techniques.
• Knowledge of measurements for dry, liquid and metric.
• Knowledge of culinary math.
• Ability to use all kitchen equipment and troubleshoot issues.
• Must be able to read and follow and adjust recipes as needed.
• Good communication skills-written and verbal in order to facilitate output of work.
• Ability to multi-task and work in a busy environment.
• Ability to give direction.
• Able to come up with and test new recipes
• Ability to lift a minimum of 50#.
• Must be able to pass a background check

Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical…