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Line Cook in Norman

SOUS CHEF 2- University of Oklahoma Greek House Chefs

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Greek House Chefs

SOUS CHEF 2- University of Oklahoma Greek House Chefs

Norman, OK, USA|Onsite

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Hourly
Rate:
Range $17.00 - $20.00
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Work Schedule

Standard Hours
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Benefits

Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Professional development opportunities
flexible scheduling
Retirement Plan

Job Description

Greek House Chefs (GHC) is a reputable culinary service provider specializing in delivering high-quality, flavorful dishes primarily for Greek dining establishments and special events. Known for their commitment to excellence, GHC prioritizes food quality, kitchen hygiene, and efficient kitchen operations, making them a preferred choice in the foodservice industry. Their kitchen teams strive to uphold industry standards such as health and sanitation regulations, maintain organized kitchen environments, and ensure client satisfaction through meticulous food preparation and presentation. GHC's culture emphasizes teamwork, training, professional conduct, and responsiveness to feedback, collaborating closely with vendors and management to optimize kitchen workflows.
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Job Requirements

  • No prior experience or training
  • 2 years of relevant experience
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English
  • Ability to effectively communicate before groups of customers or employees and one-on-one interactions
  • Acquires ServSafe Certification within the first available class scheduled following employment and maintains it during employment
  • Valid food handlers card required if applicable in state
  • Ability to stand for over two-thirds of the time
  • Ability to walk for over two-thirds of the time
  • Ability to lift up to 50 pounds under one-third of the time
  • High energy and stamina
  • Ability to stay calm and work efficiently under pressure
  • Ability to prioritize job duties and manage time effectively

Job Qualifications

  • 2 years of relevant experience
  • Ability to read and interpret safety and procedural documents in English
  • Effective oral and written communication skills
  • Familiarity with compliance and inventory management software
  • Experience using commercial kitchen equipment such as blenders, broilers, convection ovens, cutlery, deep fryers, and mandolin slicers
  • ServSafe certification or willingness to obtain
  • Knowledge of workplace safety procedures
  • Strong coordination and monitoring skills
  • Critical thinking and judgment capabilities
  • Ability to maintain professionalism and teamwork
  • Ability to handle multiple tasks under pressure

Job Duties

  • Ensures the overall cleanliness of kitchens meets and exceeds health and equipment cleaning standards
  • Performs periodic and regular inspections of kitchen to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas and equipment
  • Leads kitchen team in chef's absence
  • Provides guidance to junior kitchen staff members
  • Oversees and organizes kitchen stock and ingredients when Exec isn’t present
  • Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance
  • Keeps service line prepped and stocked before and during prime operation hours
  • Assists with supervision all food preparation and presentation to ensure quality and restaurant standards
  • Works with head chef to maintain kitchen organization, staff ability, and training opportunities
  • Verifies that food storage units meet standards and are consistently well-managed
  • Assists Executive Chef with any duties or tasks needed
  • Holds availability open for up to 3 special events per semester
  • Maintains a pleasant appearance and be in a clean GHC Blue Embroidered chef coat while in the kitchen
  • Communicates client feedback to chef and upper management as needed
  • Receives trucks and checks for quantity and quality
  • Maintains a professional working relationship with all vendors and clients
  • Abides by scheduling and time management protocol as assigned by Executive Chef or management
  • Assists in monitoring scheduling and time management of self and on-site staff
  • Washes and cleans raw food products
  • Stocks and restocks items online according to specifications
  • Transfers to other worksites as deemed necessary by management
  • Performs other duties as assigned

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Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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