Job description
The Seasonal Sous Chef is responsible for preparing and/or directing the preparation of food to be served for a large scale catering department, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures.
Schedule: 40 hours per week
- Season runs approximately September through May
General Accountabilities:
- Prepares or directs preparation of food served using established production procedures and systems.
- Determines the amount and type of food and supplies required based on daily specials and menu items.
- Coordinates with Executive Chef to ensure availability of supplies and food or approved substitutions in adequate time for preparation.
- Sets steam table; serves or ensures proper serving of food for dining room.
- Complies with established sanitation standards, personal hygiene and health standards.
- Observes proper food preparation and handling techniques.
- Stores food properly and safely, marking the date and item.
- Reports necessary equipment repair and maintenance to supervisor.
- Correctly prepares all food served following standard recipes and special diet orders.
- Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
- Apportions food for serving.
- Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
- Completes food temperature checks before service.
- Cleans and sanitizes kitchen, equipment and utensils at the end of each shift.
Requirements:
- Cooks are required to obtain AZ Food Handler’s licenses within 30 days of hire.
- Customer focus.
- Flexibility.
- Time management.
- Teamwork orientation.
- Maintain calm under pressure.
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