Sous chef

JOB REQUIREMENTS:

Monitor sanitation practices to ensure that employees
follow standards and regulations. Check the quality of raw or cooked
food products to ensure that standards are met. Determine production
schedules and staff requirements necessary to ensure timely delivery of
services. Check the quantity and quality of received products. Supervise
or coordinate activities of cooks or workers engaged in food
preparation. Instruct cooks or other workers in the preparation,
cooking, garnishing, or presentation of food. Prepare and cook foods of
all types, either on a regular basis or for special guests or functions.
Inspect supplies, equipment, or work areas to ensure conformance to
established standards. Plan, direct, or supervise food preparation or
cooking activities Demonstrate new cooking techniques or equipment to
staff.

Experience:

Required- 1 year experience working as a chef in a high volume banquet
kitchen
Preferred- 2 year experience as a chef in a high volume banquet
kitchen
Skills, Knowledge, Abilities:
The ability to work with other
people effectively and with other staff positions is important. Must be
Trainable And Take Instruction To Learn Position. Physical Requirements
* Must be able to lift at least 20lbs.