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Sous Chef Position

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Alan H

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Sous Chef Position

by Alan H » Mon Apr 19, 2010 11:54 am

Oversee the daily operations of the entire kitchen including restaurants and banquets while maintaining communication between departments, shifts, and management. Ability to cross function in every position of the kitchen. Write buffet menus by following recipes and specifications set forth by the Executive Chef. Responsible for opening shift duties (associate job assignments and prep kitchen for daily needs). Oversee daily operations of entire kitchen including restaurants and banquets. Maintain communication between departments, shifts, and management. Control food / waste and labor costs. Ensure company standards on the food quality, taste, and sanitation. Interact with guests to ensure satisfaction with quality. Assist in the training of new associates. Ensure meals are ready at appropriate times. Ensure the cleanliness of entire kitchen. Stay up-to-date on cooking techniques and trends.

Generally 3+ years of experience in restaurant setting. Previous restaurant / banquet experience in a full service high volume restaurant preferred. Previous management / supervisory experience preferred. Strong leadership skills desired. Culinary degree or equivalent experience. Serv Safe Certification or equivalent. Must be available for weekends and holidays. Basic computer skills preferred.

Please contact alan@cqriverside.com
Alan Hincks
Overtime Sports Bar and Grille

A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

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