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Sous Chef

Published 2018-01-07 18:30:14

Start : ASAP Experience : Expected Salary : 20,000.00 - 25,000.00  per yearTips

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Job description

Job Purpose: Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff. Duties: * Accomplishes kitchen human resource objectives by selecting, orienting, training, assigning, scheduling, coaching, counselling , and disciplining employees; communicating job expectations; planning, monitoring, appraising job contributions; recommending compensation actions; adhering to policies and procedures. * Meets kitchen operational standards by contributing information to strategic plans and reviews; implementing production, productivity, quality, and customer-service standards; resolving problems; identifying system improvements. * Meets kitchen financial standards by providing annual budget information; monitoring expenditures; identifying variances; implementing corrective actions. * Implements recipes and portion specifications by reviewing menus and product specifications with Executive Chef; evaluating ease of menu production; implementing established procedures and techniques. * Controls food preparation by consulting with kitchen team leaders; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations. * Improves menu quality and consistency by analysing food production records and menu expenses; standardising production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. * Prepares kitchen operations and production reports by collecting, analysing, and summarising food ingredient, food production, and customer data and trends. * Maintains safe, secure, and clean work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. * Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; conducting daily, weekly, and monthly inventories; establishing inventory levels, re-order points, storage requirements, and cost-controls. * Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases. * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies. * Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Skills/Qualifications: Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Presentation Skills, Developing Creative Standards, Customer Focus, Emphasising Excellence, Vision, People Management, Client Relationships Vocational (e.g. NVQ/SNVQ) 2+ yearsCareer levelNone
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