SOUS CHEF

Description

POSITION PURPOSE

Train, supervise and work with all cooks and culinary staff in order to prepare, cook and present food according to the Permian Lodge standardized menus in order to create quality food products.

ESSENTIAL FUNCTIONS

Assign, in detail, specific duties to all employees for efficient operation of the kitchen.

Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation in relation to all set menu items.

Select, train and supervise kitchen staff in the proper preparation of menu items.

Ensure proper receiving, storage (including temperature setting and temperature charts) and rotation of food products so as to comply with health department regulations and HACCP regulations

Adhere to control procedures for cost and quality.

Read and employ math skills for following recipes.

Process requisitions for supplies.

Requirements

QUALIFICATION STANDARDS

Education

High school or equivalent education required.

Culinary training as a recognized training institute

Experience

Minimum two years first cook experience required.

Prior supervisory experience required.

Previous hospitality experience preferred.

Licenses or Certificates

Food Safe Certificate and HACCP certificate

First Aid w/CPR & AED