Location
Shreveport, LA | United States
Job description
Sous Chef Job Description
ESSENTIAL FUNCTIONS:
- Assist the Executive Chef in food preparation and cooking, while overseeing the activities of cooks and food service staff.
- Monitor dietary staff performance, ensuring adherence to schedules and handling monthly staff work schedules.
- Take charge of the kitchen, including placing food orders and overseeing staff in the absence of the Executive Chef.
ADDITIONAL FUNCTIONS:
- Prepare foods according to approved recipes, maintaining quality and consistency.
- Ensure timely completion of food production based on orders.
- Follow food safety and sanitation procedures for proper storage.
- Ensure proper food handling, presentation, portion control, and maintenance of serving temperatures.
- Maintain equipment, supplies, and utensils sanitation.
- Clean workstations and display equipment during meal service for compliance with safety and sanitation requirements.
- Interact with residents to ensure satisfaction, address complaints, and relay relevant comments to the supervisor.
- Demonstrate understanding of daily menu items and effectively communicate with staff and residents.
- Manage peak production and service hours consistently.
- Monitor inventory and inform the supervisor of low supplies.
- Collaborate with the Executive Chef on placing food orders and supervise hourly food service staff.
- Respond to residents’ requests for food substitutions or snacks.
- Adhere to the kitchen cleaning schedule and maintain a sanitary environment.
- Label and date all stored food items.
MATHEMATICAL SKILLS:
- Perform basic mathematical operations, interpret bar graphs, and compute rate, ratio, and percent.
- SUPERVISORY RESPONSIBILITIES:
- Assume responsibility for the kitchen and food service staff in the absence of the Executive Chef.
QUALIFICATIONS/REQUIREMENTS:
- People-oriented with good communication skills.
- Ability to work with a diverse group of people and willingness to work overtime.
- High School education or GED preferred.
- Associate’s degree or equivalent from a Culinary or technical school, with 1-3 years of related experience, or an equivalent combination of education and experience.
- Preferably have supervisory experience and ServSafe training and certification.
- Visual and taste acuity to prepare palatable foods.
- Cooking experience in congregate dining.
- Organizational and time management skills.
- Ability to read, write, and have computer skills appropriate to job requirements.
PHYSICAL DEMANDS:
- Perform in a high-traffic, high-energy environment with heat and humidity.
- Lift up to 50 pounds; pull and push up to 90 pounds.
- Utilize finger and hand dexterity for small equipment operation.
- Engage in significant stooping, bending, standing, and walking.
Job tags
Salary
$16 per hour
