[HandCut Foods] Sous Chef
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Title: Sous Chef

Job Sum­ma­ry: Suc­cess­ful can­di­dates for the Sous Chef posi­tion will have strong cook­ing, lead­er­ship, and man­age­ment skills, with at least two years of expe­ri­ence as a Sous Chef in a high vol­ume, dynam­ic envi­ron­ment. Addi­tion­al respon­si­bil­i­ties will include super­vi­so­ry tasks of employ­ees, includ­ing train­ing, dis­ci­pline, and prob­lem solv­ing

Essen­tial Duties and Areas of Respon­si­bil­i­ty

Ensur­ing order­ing prac­tices remain with­in bud­get while assist­ing the Exec­u­tive Chef

  • Assist with menu writ­ing and idea gen­er­a­tion, keep­ing in line with HCF’s phi­los­o­phy
  • Over­see dai­ly pur­chas­ing of food and sup­plies, main­tain­ing pro­duct qual­i­ty while dili­gent­ly find­ing best pric­ing and sourcing the high­est qual­i­ty pro­duct.
  • Work in coor­di­na­tion with Cater­ing Coor­di­na­tor to main­tain time­ly and accu­rate pro­duc­tion of menu items for cater­ing events..
  • Works with Exec­u­tive Chef to devel­op new pro­grams includ­ing school speci­fic menus and the­mat­ic menus.

Main­tain and devel­op stan­dards in kitchen as com­pa­ny grows

  • Works with hourly staff to main­tain prop­er san­i­ta­tion and safe­ty in the kitchen.
  • Is trained and fol­lows HACCP pro­ce­dures for food safe­ty and helps main­tain records.
  • Tak­ing prop­er care of equip­ment and com­mu­ni­cat­ing with Exec­u­tive Chef when main­te­nance is required.

Kitchen per­son­nel

  • Key abil­i­ty to lead and man­age a team as well as provide guid­ance through­out the kitchen
  • Work­ing with HCF deliv­ery dri­vers to ensure time­ly and safe food deliv­er­ies.
  • Devel­op stan­dard­ized recipes and enforces staff to fol­low recipes.
  • Assist with recipe cost­ing and nutri­tion­als.
  • Man­age kitchen staff for dai­ly pro­duc­tion. Pro­duc­tion includes school accounts, cater­ing and cor­po­rate din­ing.

Require­ments:

  • A min­i­mum of 2 years in a man­age­ri­al role in a kitchen.
  • Fine din­ing food pro­duc­tion expe­ri­ence and/or large batch food pro­duc­tion
  • Must have expe­ri­ence cook­ing from scratch
  • Must be open to feed­back and coach­able