Sous Chef

About the role

A member of the Dining Service's production team providing support to the managers in the planning and execution of daily food production. Directs and provides oversight of the work of food-service personnel and ensures that all meals are produced in a timely manner according to specified recipes while demonstrating leadership in food preparation and presentation, kitchen safety and sanitation, training, and customer service. WORKING CONDITIONS/PHYSICAL EFFORT: Food Services

Requirements

• Knowledge, skills & ability :
• Knowledge of and ability to exercise basic management principles,
• including leading and training staff
• Skilled in reading, mathematics, and written and verbal communication
• Ability to effectively communicate verbally and in writing; good math skills
• Ability to exercise flexibility and work under pressure to meet deadlines in a fast paced environment with frequent interruptions
• Ability to provide a high level of customer service
• Ability to monitor and/or maintain quality control standards
• Advanced knowledge of culinary techniques and practices
• Knowledge and ability to exercise creativity in food presentation, idea generation and menu planning
• Knowledge of equipment, supplies, services ordering and inventory control

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Company Intel

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