Jr. Sous Chef

Providerfoodservice

Arizona

On-site

USD 24,796 - 34,440

Full time

14 days+

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Benefits offered by this job

Paid Time Off

Paid Sick Time

Medical Benefits

Free or Discounted Meals

Career Growth Opportunities

Flexible hours

Job summary

A culinary services provider in Arizona is looking for a Jr. Sous Chef to lead kitchen staff and prepare food according to established recipes. The ideal candidate will have at least five years of experience, advanced knife skills, and the ability to manage kitchen operations effectively. The role involves organizing staff tasks, training, and ensuring food quality. Competitive hourly pay between $18.00 and $25.00 is offered, along with paid time off and medical benefits for full-time team members.

Qualifications

Minimum five years of experience in food preparation and kitchen staff supervision.
Ability to stand for long periods and tolerate extreme temperatures.
Effective communication and organizational skills.

Responsibilities

Provide direction and training to culinary staff.
Organize work assignments and tasks.
Prepare food according to standard recipes.

Skills

Advanced knife skills

Communication skills

Organizational skills

Food preparation

Knowledge of cooking techniques

Education

High school diploma or GED equivalent

Formal culinary training

Tools

Google suite

Point of Sale System

Internet/Intranet

Gmail

Slack

Job description

Description

About Us

Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients for the past 20 years. From the hearts of our culinary team to the mouths of the customers we serve, you can taste the love in our food. Our operations consist of Cafes, Catering and Restaurants serving 30000+ meals weekly.

Our location at Arizona Christian University, AZ, is currently looking to build our Food Service Team in the position of Jr. Sous Chef.

Summary

A Jr. Sous Chef assumes the responsibilities and duties of Sous Chef. Liaison between front of the house and Cooks, ordering product, butchering proteins, administer discipline as needed, train and develop staff, develop daily specials as needed.

Essential Duties and Responsibilities include the following:

Provide clear direction, instruction, training and guidance to supporting culinary staff.
Organize and delegate work assignments and tasks to meet deadlines.
Communicate regularly with Prep Cooks, Cooks I, Cook II, Lead Cooks, Chef de Cuisine and Executive Chef.
Prepare all food items according to standard recipes and menu to ensure consistency of product.
Exhibit knowledge, understanding, and application of various cooking techniques.
Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity. Knowledge of different knife cuts.
Exhibit preparation and knowledge of base sauces, stocks, and soups.
Demonstrate ability to create compound sauces and derivatives of mother sauces.
Actively participates with staff to cook, prepare, dish-up and assemble food.
Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.
Maintain a solid knowledge of all food products.
Prepare daily prep list and delegate the completion of the list.
Prepare written food requisitions for supplies and food items for recipe preparations.
Demonstrate ability to recite recipes from memory.
Begin development of daily specials and new dishes for presentation to the Chefs.
Perform all assigned sidework to include replenishing/restocking work station with supplies.
Adheres to control procedure for food costs and quality.
Properly label, date, and rotate all products on the first-in, first-out philosophy to ensure safekeeping and sanitation.
Check station before, during, and after shift for proper set-up and cleanliness.
Abide by all safety procedures, health codes and hand washing guidelines and encourage team members to do the same.
Strive for picture perfect plate presentation.
Perform other duties as assigned by management.

Required Qualifications

Minimum five (5) years of experience in food preparation, food knowledge and kitchen staff supervision
Ability to demonstrate advanced knife skills and knowledge of different knife cuts.
Working knowledge of weights, measures, and various cooking techniques.
Knowledge of MSDS program.
Ability to stand on a hard surface for long periods of time.
Ability to tolerate areas with extreme hot and cold temperatures.
Must possess effective communication and organizational skills.
Ability to apply commonsense understanding to carry out a variety of instructions furnished in written, oral or diagram form.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
Must have experience with Google suite, Point of Sale System, Internet/Intranet, Gmail and Slack.
Must be able to successfully pass applicable auditions or skill testing.

Preferred Qualifications

High school diploma or GED equivalent
Formal culinary training

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; pulling or pushing, stoop, kneel, crouch, or bend and talk or hear. The employee is frequently required to walk. The employee is occasionally required to climb or balance. The employee must frequently lift and/or move up to 40 pounds.

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