Sous Chef
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Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments

 

 

General Accountabilities

  • Reads menu to estimate food requirements and orders food from suppliers
  • Regulates temperature of ovens, broilers, grills, roasters, and steam kettles
  • Measures and mixes ingredients according to recipe to meals
  • Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods
  • Observes and tests foods being cooked by tasting, smelling, and taking temperature
  • Supervises other cooks and kitchen employees
  • Washes, peels, cuts, and shreds vegetables and fruits

Job Qualifications

  • High school diploma or equivalent education
  • Vocational training from a culinary school
  • Some experience preferred

Skills: Other

  • Ability to take initiative and problem solve
  • Excellent verbal and written communication skills
  • Ability to actively engage in conversations with clients
  • Ability to present oneself as well as the company in a professional manner
  • Attention to detail
  • Interpersonal skills and customer service skills required
  • Meets challenges resourcefully
  • Observes all safety and security procedures
  • Commits to long hours of work to complete tasks when necessary

Physical Demands

  • Regularly required to stand
  • Regularly required to use hands
  • Regularly required to talk or hear

Work Environment

  • Exposure to extreme heat
  • The noise level in the work environment usually is loud

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