Cook level 3/Sous chef

16 May 2024

Position Summary

Participates in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Is responsible for training and directing the kitchen and wait staff. May plan and price menu items, order supplies, and keep records and accounts.

Essential Duties and Responsibilities

Prepares menu dishes following established recipes and using designated ingredients that meet production and quality standards.

Utilizes portion and presentation standards to create appealing and flavorful dishes.

May prepare unique dishes to fulfill customer requests.

Follows all applicable guidelines and regulations for food handling and safety.

Maintains a clean and orderly workstation and kitchen equipment.

Assists operation managers as requested in areas such as plate presentation, special function menu planning.

Prepares operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations

Performs other work-related duties as assigned

Typically requires a high school diploma and 5 years of experience working in a kitchen.

Works independently within established procedures associated with the specific job function.

Has gained proficiency in multiple competencies relevant to the job