Sous Chef

Job Description

We are seeking a Sous Chef with experience in Chinese Cuisine at our EWR Unit.

• Work with kitchen staff to produce high quality products on a consistent basis
• Interface and efficient react to Customer/Executive Chef requirements
• Implement customer specific menu items
• Maintain HACCP standards including regulatory guidelines and requirements (USDA, FDA)
• Culinary Quality & Menu Adherence
• Production planning and management
• Responsible for Food & Quality Safety
• Menu development when required and other daily operation needs
• Able to assist Executive Chef to create a vision for the department
• Responsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updates
• Ensure compliance with Client specification, personal hygiene, and food handling procedures
• Assist in departmental scheduling and control of hours and food cost
• Assist in the development and training of employees
• Assist in maintaining a good relationship between the departments
• Other duties as assigned

• Good communication skills with employees, a must. Minimum of 5 years of experience working in all Indian Cuisine techniques is required.
• Strong knowledge of Chinese cooking philosophies and principles
• Comprehension of Indian starch compositions and applications is required.
• Ability to explain Indian cooking techniques
• Minimum of 2 year of experience in Indian cooking in a high-volume hotel/restaurant is required.
• Intermediate to Advanced knowledge of all basic Indian cooking techniques is required.
• Minimum of one-year supervisory experience in airline/cruise ship/ hotel/restaurant is required.
• Minimum of one year experience in a high production volume restaurant/hotel is required.
• Minimum of three years of general culinary experience is required.
• Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
• Intermediate to Advanced skills in typing and computer software skills (Microsoft Word and Excel) are required.
• Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required.

This position has supervisory responsibility.

This job operates in a professional office and kitchen environment. This role routinely uses standard office and kitchen equipment.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk, hear cook, prep cook and be in a hot environment of the kitchen and cold environment of chillers and refrigerator units. The employee frequently is required to sit and stand for long periods of time; push and pull up to 50 lbs. and reach with hands and arms.

This is a full-time exempt position in a 24/7/365 work environment.

Days and hours of work varies based on operational needs and support.

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