Sous Chef is a working position that is responsible for preparing high quality cuisine for catering functions, chef’s bar and healthy options bar (hot bar, salad bar and grab and go as needed). Communicates with individuals requesting catering service to ensure that all needs are being met. Sets up catering functions and serves in cafeteria. Works as relief Cook and relief Executive Chef as needed. Assists with and plans menus for cafeteria to keep a variety of favorite and on-trend food items. Assists in supervision and training of production staff. Follows regulatory guidelines for storing, preparing and serving safe food. Maintains counters, equipment, utensils and work area in a clean and sanitary manner daily. Builds culture of teamwork, enthusiasm and superior service. Other duties as assigned.
• EDUCATION: Two year Associates Degree in Culinary Arts preferred.
• EXPERIENCE: Four years in high production food service preferred
• LICENSES, CERTIFICATIONS, AND/OR REGISTRATIONS: Serv-safe certification preferred or willing to obtain within 6 months of hire
• EQUIPMENT, TOOLS, WORK AIDS: Kitchen equipment, computers, office machines