Sous Chef - Production Kitchen
Sous Chef - Production Kitchen
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Location: Universal City CA
Type: 1 year contract on W2
Job Title: Sous Chef Production Kitchen
Comments/Special Instructions: This role is Variable schedule: Candidates must be open to working any shift and weekends. Shifts vary from 5am to 12am typical shift may be 5 am to 2:30 pm
Summary
The Production Kitchen Sous Chef reports directly to the BOH Kitchen Manager of Production Operations. They are responsible for supporting the culinary team by providing Team Members with the knowledge and skills to create consistent highvolume recipes. The Sous Chefs leadership supervision and direction on shift operations are key in consistently meeting or exceeding the Guest experience in relation to food safety and food quality.
Responsibilities
- Provide direction coaching and leadership for all BOH Team Members.
- Hires coaches and trains the kitchen Team Members to perform various tasks and handle equipment.
- Responsible for weekly scheduling of kitchen Team Members.
- Responsible for training kitchen Team Members on cleanliness and sanitation practices.
- Ensures Team Members adhere to company policies and procedures.
- Utilizes all tools to ensure quality food is prepared to recipe specification within approved ticket times.
- Ensures the freshness of the product through proper ordering and product rotation.
- Checks and maintains proper food handling.
- Responsible for attending all new menu training and owning the training of all kitchen Team Members on the proper preparation of new menu items.
- Responsible for rollouts of all company initiatives and new menu implementation.
- Communicates and implements any changes to food products updated processes or new equipment.
- Maintain all kitchen equipment by following manufacturer operating instructions educating Team Members on proper use maintaining equipment supplies and contacting the appropriate department for repairs.
- Ensures daily opening mid and closing duties are completed daily.
- Controls food cost and usage by following proper product storage procedures standard recipe control and waste control procedures.
Qualifications
- Minimum of 5 years of experience in culinary services
- A Culinary Arts degree is preferred.
- A food manager certificate is required.
- Intermediate to advanced understanding of the culinary arts.
- Advanced time management and organization
- Indepth knowledge of federal state and local food handling regulations
- Comfortable training directing and supervising.
- Excellent verbal and written communication skills.
- Proficient in Microsoft Outlook Word Excel and PowerPoint
- Ability to work during holidays days nights and weekends.
Employment Type
Full Time
