POSITION SUMMARY:
The Sous Chef is responsible for preparing and cooking a variety of food products including seafood, meats, poultry, vegetables, sauces and stocks and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to the club’s standardized recipes and daily prep list. The Jr Sous Chef will also be responsible for creating daily/weekly specials and assisting in the procurement of ingredients. The Jr Sous Chef will be learning and constantly improving their skills in labor management, food cost management, culinary facilities management. Moreover, the Sous chef will execute production of menu items in the banquet kitchen and in the Ala carte kitchen. They will be responsible for quality control and making sure we serve the highest quality products to our members.
ESSENTIAL JOB DUTIES:
EDUCATION, EXPERIENCE AND SKILLS REQUIRED:
TYPICAL PHYSICAL AND MENTAL DEMANDS:
TYPICAL WORKING CONDITIONS:
Work is performed in hot, humid, and noisy environment. Varied weather conditions are expected with exposure to heat/humidity, or cool/cold weather. May work near toxic/caustic chemicals and with fumes or airborne particles. Varying schedule to include evenings, holidays, and extended hours as business dictates.
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