Sous Chef

Profile

Sous C

hefs are a kitchen’s second-in-command. They supervise the unit’s cooks, prepare meals, and report to the Campus Executive Chef. In the absence of the Campus Executive Chef, sous chefs run the kitchen.

To be a sous chef typically requires 3 years’ experience in the related area as an individual contributor.

Duties and Responsibilities

Understanding of various cooking methods, ingredients, equipment and procedures;

Instructions for the safe and proper use of all chemical products;

Train the auxiliary kitchen staff in order to provide the best results in minimum time and using at the maximum the available resources;

Maintain high standards in food safety and sanitation;

Assists with managing cost controls and controlling expenditure;

Offer suggestions and creative ideas that can improve upon the kitchen’s performance;

Coordinating orders with the kitchen team;

Follow health and safety standards;

Assist in the creation and development of unique food offerings that provide our guest with a variety of selections;

Help with daily prep and catering prep;

Facility Cleanliness and Food Safety Standards. You will follow proper food handling techniques utilizing Hazard Analysis Critical Control Points (HACCP), ServeSafe, and facility policies and procedures;

Requirements

They require excellent customer service skills.

Ability to motivate and supervise team members to attain quality and quantity of food production in a work environment;

Strong oral and written communication skills;

High school diploma or equivalent.

Company info

Hampton University
Website : http://www.hamptonu.edu