Banquet Sous Chef

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties in confined spaces.
• Ability to perform duties within extreme temperature ranges.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

Essential Functions

60% Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.

15% Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.

10% Adheres to control procedures for cost and quality.

5% Assists in menu planning activities.

5% Assists in scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Internal Relationships

The position directly reports to the chef in charge of the department.

Qualifications

• Any Combination of education, training or experience that provides the required knowledge, skills, and abilities.

Education/Experience Requirements

• High school diploma required. Culinary or Apprenticeship program preferred. Three to five years cooking experience required. Prior hotel and restaurant cooking experience preferred.

In the United States we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.