Description

Sous Chef - BGCM - Part Time

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Culinary Director specifications and guidelines. The successful candidate will employ culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities:

• Help in the preparation and design of all food and catering events.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Preparing meals and food to meet the specifications of guests in a timely manner.
• Properly measuring kitchen ingredients and food portions
• Ensuring students adhere to set standards, procedures, department rules and sanitation requirements.
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Requirements:

• Bachelor’s degree in culinary science from an accredited university.
• Where necessary, a candidate should be able to produce licenses or certifications required by local and state agencies for food production and management.
• 3 years of formal culinary experience or food service management at a busy restaurant or hotel kitchen. 
• Able to demonstrate experience using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques and sanitation procedures.