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in Los Angeles, CA
$16 - $22Verified per hour - $30
est. per hour - $18
est. per hour - $18
est. per hour - $30
est. per hour
Sous Chef - Dietary
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Los Angeles, CA Los Angeles, California |
About this job
High school diploma or equivalent is required
Certification Required
3-5 years experience is required
Experience is required
The Sous Chef directly supervises the department's cooking staff. Primary duties include prep, garnishing, sanitation and meeting all regulatory requirements 100% of the time. Foods will be batch cooked to present the freshest product possible. Sous Chef will perform any additional duties as specified by the Executive Chef. The Sous Chef will have excellent knife and Culinary skills to reach optimum quality, variety and excellence in food preparation while managing personal work time and that of responsible positions.
Qualifications:
HACCP and Servsafe certified, Joint Commission and Health Department regulations observed and met
High school diploma or equivalent.
Minimum Work Experience: Computer skills required.
Minimum Work Experience: Previous vegetarian cooking experience.
Minimum Work Experience: Prior experience with recipes standardization, cost, quantity and plating instructions.
Minimum Work Experience: 5 years of previous cooking experience as Chef in quantity food production including procurement and catering required. Must be Restaurant or catering work. Understands the principles and terminology of modified diets within 3 months.
Must be able to read, write and communicate routine information and to perform simple arithmetic functions.
Two (2) years of Culinary Arts preferred or a work background of proven Culinary knowledge.
Certification Required
3-5 years experience is required
Experience is required
The Sous Chef directly supervises the department's cooking staff. Primary duties include prep, garnishing, sanitation and meeting all regulatory requirements 100% of the time. Foods will be batch cooked to present the freshest product possible. Sous Chef will perform any additional duties as specified by the Executive Chef. The Sous Chef will have excellent knife and Culinary skills to reach optimum quality, variety and excellence in food preparation while managing personal work time and that of responsible positions.
Qualifications:
HACCP and Servsafe certified, Joint Commission and Health Department regulations observed and met
High school diploma or equivalent.
Minimum Work Experience: Computer skills required.
Minimum Work Experience: Previous vegetarian cooking experience.
Minimum Work Experience: Prior experience with recipes standardization, cost, quantity and plating instructions.
Minimum Work Experience: 5 years of previous cooking experience as Chef in quantity food production including procurement and catering required. Must be Restaurant or catering work. Understands the principles and terminology of modified diets within 3 months.
Must be able to read, write and communicate routine information and to perform simple arithmetic functions.
Two (2) years of Culinary Arts preferred or a work background of proven Culinary knowledge.