Posting – Sous Chef
Position Reports to: General Manager, Executive Chef
Subordinate Staff: Line Cooks, Dishwashers
A Sous Chef is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen, and of overseeing this production.
1. Write kitchen schedule according to labor guidelines
2. Trains Line Cooks and Dishwashers
3. Ensures recipes adherence, portion control, and presentation specifications
4. Ensures that all items are restocked as needed throughout shift.
5. Ensures cleanliness and maintenance of all stations and equipment
6. Has understanding and knowledge to properly use and maintain all equipment
7. Additional responsibilities, as directed
1. Advanced understanding of professional cooking and knife handling skills.
2. Advanced understanding and knowledge of safety, sanitation and food law.
3. Certified in safe food handling procedures.
4. Previous prep or line cook experience.
1. English language and professional communications skills are required.
2. Ability to take direction, offer direction, and to work in a team environment.
3. The ability to work calmly and effectively under pressure.
4. Must have problem solving abilities, be self-motivated, and organized.
5. Commitment to quality service, and food and beverage knowledge.
1. This position will spend 100% of the time standing.
2. Occasional environmental exposures to cold, heat, and water.
3. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
4. Must be able to speak, read and understand basic English phrases and cooking directions.
5. Must be able to hear with 100% accuracy with correction.
6. Must be able to see to 20/20 vision with correction.
Must be able to work under minimal supervision.
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CONTACT INFORMATION
Please submit qualified resumes to:
Marcy McMahon
The B.O.B.
20 Monroe
Grand Rapids, Michigan 49503
Or online to careers@gilmorec.com