Sous Chef - SCG

Elior Trenton , NJ 08601

Posted 2 days ago

Position Summary

The Sous Chef is responsible for planning and directing food preparation in the kitchen under the supervision of the Executive Chef. She/he will help oversee receiving, storing and stocking of all items used in the culinary department. The Sous Chef will assist the Executive Chef in both culinary and administrative tasks while effectively communicating with all staff members on the F&B team.

Key Accountabilities:

  • Ensure all staff members adhere to culinary standards and regulations

  • Cross train kitchen staff on multiple stations

  • Practice inventory controls and audits to ensure proper usage

  • Ensure a positive work environment

  • Ensure the best quality food items leave the kitchen in a timely and efficient manner

  • Work diligently to follow all health codes and safety protocols and ensure all staff members are trained in these areas

  • Menu development, planning and pricing

  • Assists with managing dish washing crew

  • Support and manage catered events

Minimum Requirements and

Skills:
  • Possess a strong work ethic and the drive to consistently improve

  • Full knowledge of all cooking techniques

  • Must be able to remain standing for most of working hours.

  • Must be able to lift at least 50 pounds.

  • Must be able to perform respective tasks.

  • Must be able to work flexible hours and days.

  • May be exposed to hot, humid work areas.

  • May be exposed to sharp instruments and power driven equipment.

  • May be exposed to caustic chemicals

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer


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