Sous Chef

Roseville, CA, USA|

Job Overview

Compensation

Type:

Hourly

Rate:

Exact $24.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Training and Development

Job Description

The hiring establishment is a dynamic and well-established culinary operation, likely part of a high-volume restaurant or a hotel food and beverage department. Known for its commitment to quality, this company places a strong emphasis on maintaining rigorous food safety standards and delivering exceptional culinary experiences to guests. The business operates within a fast-paced environment where culinary excellence and efficiency are paramount. With a reputation for combining innovation in food preparation and cuisine with time-honored kitchen management practices, this establishment provides an inspiring setting for culinary professionals seeking to advance their careers in hospitality and food service management.
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Job Requirements

Certificate from college, technical school or accredited facility
Three to six months related experience and/or training
Equivalent combination of education and experience
Physical ability to frequently stand and walk
Ability to use hands and talk or hear
Regularly reach with hands and arms
Ability to taste or smell
Occasional sitting, stooping, kneeling, crawling or crouching
Ability to frequently lift up to 25 pounds and occasionally lift up to 100 pounds with team lift
Ability to work in wet or humid conditions
Ability to handle toxic or caustic chemicals
Ability to work in extreme cold or heat non-weather related
Ability to work outdoors
Ability to communicate in English
Food safety and sanitation training certificate

Job Qualifications

Certificate from college, technical school or accredited facility
Knowledge of accepted sanitation standards and applicable health regulations
Ability to read and speak English
Experience in supervising kitchen staff
Familiarity with standardized recipes and food costing
Strong organizational and leadership skills
Effective communication abilities
Experience in training kitchen personnel
Understanding of food safety and sanitation training
Ability to work efficiently in a fast-paced environment

Job Duties

Oversees and manages food preparation for a specific area of the kitchen i.e. restaurant line, banquets, shifts
Supervises and ensures production of consistently high quality
Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets
Ensures all recipes are followed and prepared on a consistent
Monitors and checks the maintenance of all kitchen equipment
Maintains a quality sanitation
Maintains and implements daily food prep
Assists Executive Chef with the ordering of all food
Assigns duties to associates for efficient operation of the kitchen
Maintains and evaluates existing food concepts and assists in the development of new food
Assists in the achievement of budgetary objectives for the Food and Beverage department
Processes requisitions for supplies quickly and accurately
Promotes effective communication among operational departments such as Banquets, Restaurant and Snack
Trains and supervises associates in the proper preparation of menu items and operation of equipment
Ensures proper receiving, storage including temperature setting and rotations of food products to comply with health department regulations
Assists the department manager in interviewing, training, planning and assigning
Makes recommendations when hiring, evaluating performance, rewarding, and disciplining employees
Addresses complaints and resolves issues
Assists in coordinating department members including cooks and stewards
Performs other duties as assigned
Maintains regular and reliable attendance

Job Qualifications

Experience

Entry Level (1-2 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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