Sous Chef-Catering - ARAMARK (Orlando, FL)
Sous Chef-Catering Ref No.
:
13-00465 Company/Department:
UCF Dining/Whopper Bar/Knight Stop Position Type:
Full Time Experience Level:
3 Years Start Date:
09/30/2013 Job
Summary:
The sous chef is responsible for overall timing, presentation, and preparation of meals.
Essential Tasks and
Responsibilities:
Responsible for execution of the meal and understanding the timing of food production and to have all components of ready for consumption Conduct daily, weekly, or monthly meetings as required, conduct training for all culinary associates as required and needed.
Responsible for food cost controls, menu planning, inventory along with the Executive Chef.
Sous Chef is responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for the overall operation.
Handle all associate recruiting, hiring, training, scheduling with the Executive Chef, complete all administrative tasks and paperwork for associates in a timely and accurate manner.
Communicate with the Executive Chef to maintain the level of food quality that is expected Communicate any issues to the staff which could affect the service before each meal period Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed manner Cuts, trims, bones and carves meats and poultry for cooking Evaluate food quality and preparedness by tasting Evaluate front-of-house presentation and make changes to food displays as needed Sets up/Breaks down work station Maintains a clean, safe and sanitary work station, equipment, and utensils Must be trained to safely operate all kitchen equipment (choppers, slicers, ovens, steamers, a variety of knives, etc.
) Maintain production results of each meal Communicate with management regarding food product that needs to be ordered for upcoming production plans Must be able to read and follow recipes Must be able to understand and follow directions from the Manager Ability to lift up to 50 lbs and frequently lift, push, pull, or carry up to 30 lbs Ability to walk or stand for extended time periods, up to 6 hours Involves repetitive motion Involves working with chemicals, heated equipment, steam and at other risk conditions Additional Job Functions:
Serve Safe certified Work in other areas as needed Supervisory
Responsibilities:
Responsible for directing the kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items.
Consult with management about employee relations issues and scheduling of the staff ARAMARK is an EOE, M/F/D/V Apply by creating/using account ARAMARK is an Source:
.
Estimated Salary: $20 to $28 per hour based on qualifications.
:
13-00465 Company/Department:
UCF Dining/Whopper Bar/Knight Stop Position Type:
Full Time Experience Level:
3 Years Start Date:
09/30/2013 Job
Summary:
The sous chef is responsible for overall timing, presentation, and preparation of meals.
Essential Tasks and
Responsibilities:
Responsible for execution of the meal and understanding the timing of food production and to have all components of ready for consumption Conduct daily, weekly, or monthly meetings as required, conduct training for all culinary associates as required and needed.
Responsible for food cost controls, menu planning, inventory along with the Executive Chef.
Sous Chef is responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for the overall operation.
Handle all associate recruiting, hiring, training, scheduling with the Executive Chef, complete all administrative tasks and paperwork for associates in a timely and accurate manner.
Communicate with the Executive Chef to maintain the level of food quality that is expected Communicate any issues to the staff which could affect the service before each meal period Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed manner Cuts, trims, bones and carves meats and poultry for cooking Evaluate food quality and preparedness by tasting Evaluate front-of-house presentation and make changes to food displays as needed Sets up/Breaks down work station Maintains a clean, safe and sanitary work station, equipment, and utensils Must be trained to safely operate all kitchen equipment (choppers, slicers, ovens, steamers, a variety of knives, etc.
) Maintain production results of each meal Communicate with management regarding food product that needs to be ordered for upcoming production plans Must be able to read and follow recipes Must be able to understand and follow directions from the Manager Ability to lift up to 50 lbs and frequently lift, push, pull, or carry up to 30 lbs Ability to walk or stand for extended time periods, up to 6 hours Involves repetitive motion Involves working with chemicals, heated equipment, steam and at other risk conditions Additional Job Functions:
Serve Safe certified Work in other areas as needed Supervisory
Responsibilities:
Responsible for directing the kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items.
Consult with management about employee relations issues and scheduling of the staff ARAMARK is an EOE, M/F/D/V Apply by creating/using account ARAMARK is an Source:
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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