Sous-Chef

January 28, 2013 - March 23, 2013
Location:San Francisco, CA
Salary Range:DOE and qualifications
Exempt/Non-Exempt:Non-Exempt
Benefits:Union Benefits
Employment Type:Full Time
Department:Kitchen
Description:The sous chef is responsible for assisting the executive chef in operating a multi-facility (City Club & Grove) food production operation.

This position requires membership in the Unite Here/Local 2 Union.
Duties:•The sous chef will be required to learn and follow the sanitation regulations of the state health department, including obtaining any license or certification required. He/she will monitor work habits of employees to ensure safe working conditions for all employees.

•The sous chef will attend regular staff meetings where practical, and is expected to maintain a professional relationship with all employees.

•He/she will assist the executive chef and the executive sous chef in his responsibilities for the quality and presentation of all food served for breakfast, lunch, dinner, private parties and staff meals.

•He/she will also have general supervisory responsibility for the conduct of all service staff while they are present in the kitchen, maintain the sanitation and general upkeep of all preparation, and to operate within the guidelines established by management to ensure that costs are kept within budget.

•Oversight and preparation of stocks and sauces per the direction of the executive chef or the executive sous chef.
Qualifications:Qualifications
•Degree in the culinary field
•At least 5 years in the culinary.
Must understand:
Methods, materials, and practices of volume food preparation.
Sanitary methods used in food preparation and related activities.
Inventory and ordering methods.
HACCP adn FIFO procedures.

Ability to:

Communicate in English both verbally and in writing.
Sustain a strong sense of energy and focus.
Multitask and quicky adapt to priority shifting.
Display proper knife skills and techniques.
Prepare palatable meals according to specified menu and schedule with a minimum of waste.
Use standard food preparation utensils such as knives, spoons, tongs and whips.
Operate power driven equipment such as a meat slicer or mixer.
Perform physical inventories and keep records.
Observe or monitor objects and people's behavior to determine compliance with prescribed operating or safety standards.
Comprehend and make inferences from materials written in the English language.
Make continuous or repetitive arm-hand movements, such as slicing or chopping food.
Bend or stoop repeatedly over time, such as removing items from stove, oven or refrigerator.
Clean work area and equipment using broom, mop, sponge, cleaning solution or other appropriate tool or material.
Move objects between 20-50 pounds short distances (20 feet or less).
Learn job-related material primarily through oral instruction and observation which takes place mainly in an on-the-job training setting.
Remain in a standing position for extended periods of time.
Work cooperatively with other employees and the
Work safely without presenting a direct threat to self or others.


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