Junior Sous Chef - DRYC

Providerfoodservice; California (MO); On-site; USD 27,552 - 33,062; Full time

Benefits offered by this job

Paid Time Off

Medical Benefits

Free Meals

Flexible Hours

Job summary

A culinary service provider in California is looking for a Junior Sous Chef. Responsibilities include preparing food, training team members, and ensuring compliance with health standards. Candidates must have at least 6 years of experience in food preparation, advanced knife skills, and effective communication. The role offers a pay range of $20-$24 as well as paid time off and medical benefits for full-time employees.

Qualifications

• 6 years of experience in food preparation required.
• Advanced knife skills and knowledge of different knife cuts.
• Ability to stand on hard surfaces for long periods.

Responsibilities

• Prepare food while adhering to hygiene and safety standards.
• Train lower-level cooks on proper equipment usage.
• Prepare daily prep list and delegate tasks to team members.

Skills

Knife skills

Food preparation

Communication skills

Organizational skills

Education

High school diploma or GED

Formal culinary training

Job description

Description

About Us:

Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients for the past 18 years. Our location at Del Rey Yacht in Marina Del Rey, CA, is currently looking to build our Food Service Team in the position of Junior Sous Chef.

Check us out on the web at www.providerfoodservice.com

Summary of the Position

The Jr. Sous Chef is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Jr Chef is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. The Jr Sous Chef will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.

Primary Duties, Responsibilities, and Tasks:

• Provide clear direction, instruction and guidance to team members.
• Organize and delegate work assignments and tasks to meet deadlines.
• Train lower-level cooks in proper equipment usage.
• 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 participate with staff to cook, prepare, dish-up and assemble food.
• Demonstrate ability to work in all locations on property.
• 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 and place order for recipe preparations.
• Prepare written food requisitions for supplies and food items.
• 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.
• Rotate all products on the first-in, first-out philosophy. Properly label and date all products to ensure safekeeping and sanitation.
• Check station before, during, and after shift for proper set-up and cleanliness.
• Abide by all health codes and hand washing guidelines and encourage team members to do the same.
• Fully observe all safety procedures.
• Strive for picture perfect plate presentation.
• Perform other duties as assigned by management.

Required Qualifications:

• Six years (6) of experience in food preparation and food knowledge.
• Ability to demonstrate advanced knife skills and knowledge of different knife cuts.
• Working knowledge of weights, measures, and various cooking techniques.
• Reading and math skills for recipes and measurement.
• 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 be able to successfully pass applicable auditions or skill testing.

Preferred Qualifications:

• High school diploma or GED equivalent.
• Formal culinary training.

What We Can Do For YOU:

• Pay Range: $20-$24
• Paid Time Off for all Team Members
• Medical Benefits for Full Time Team Members
• Free Meals while working
• Employee Referral ProgramCareer Growth Opportunities
• Flexible hours

We are an E Verify Employer