SOUS CHEF 2- Rutgers University Greek House Chefs

Greek House Chefs Inc; New Brunswick (NJ); Sur place; USD 25 000 - 34 000; Plein temps

Résumé du poste

Greek House Chefs Inc. is seeking an assistant to the Executive Chef to support daily kitchen activities, supervise staff in the Chef's absence, and help with menu preparation and quality control.

You will ensure sanitation and stock management, while upholding restaurant standards and timely service. The role requires strong organization, attention to detail, and the ability to work under pressure with high energy.

Qualifications

• No prior experience or training.
• 2 years of relevant kitchen experience required.
• Acquires Serv Safe Certification within the first available class scheduled following employment.
• Maintain valid food handler's card as required by state law.

Responsabilités

• Assist Executive Chef with daily kitchen operations and menu prep.
• Oversee cleanliness and sanitation of production and service areas.
• Lead kitchen team in Chef's absence and supervise junior staff.
• Ensure first-in, first-out rotation and proper dating of food products.
• Maintain stock and organize ingredients, prep lines, and equipment.
• Communicate feedback from clients to Chef and management.

Connaissances

Coordination

Monitoring

Active Listening

Critical Thinking

Judgment & Decision Making

Attention to Detail

Outils

Boning knives

Chefs' knives

Convection ovens

Deep fryers

Mandolin slicers

Description du poste

Summary/Objective:Assists the Executive Chef to help manage daily kitchen activities such as preparing, seasoning, and cooking dishes, as well as effectively managing kitchen operations when the Executive Chef isn’t present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by the Executive Chef.Essential Functions:Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning standardsPerforms periodic and regular inspections of kitchen to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment.Leads kitchen team in chef's absenceProvides guidance to junior kitchen staff members.Oversees and organize kitchen stock and ingredients when Exec isn’t present.Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance.Keeps service line prepped and stocked, especially before and during prime operation hoursAssists with supervision all food preparation and presentation to ensure quality and restaurant standardsWorks with head chef to maintain kitchen organization, staff ability, and training opportunitiesVerifies that food storage units all meet standards and are consistently well-managedAssists Executive Chef with any duties or tasks needed.Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events.Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen.Communicates client feedback to chef and upper management as needed.Receives trucks and check for quantity and qualityAlways keeps a professional working relationship with all vendors, and clients.Abides with all the scheduling and time management protocol as assigned by the Executive Chef or other GHC management.Assists in monitoring scheduling and time management of self- and on-site staff.Wash and clean raw food products; ensure proper rotation in ovens following proper hold time standards for all heated productsStock/restock items online according to specificationsTransfers to other worksites as deemed necessary by managementPerforms other duties as assignedAbilitiesProblem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.Speech Clarity - The ability to speak clearly so others can understand youEducation and/or Experience:No prior experience or training.2 years of relevant experienceLanguage Skills:Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in EnglishAbility to effectively communicate before groups of customers or employees of organization as well as one-on-one interactions.TechnologyCompliance software -Inventory management software -Greek House Chefs App –ToolsCommercial use blenders -Commercial use broilers -Commercial use convection ovens -Commercial use cutlery - Boning knives; Chefs' knivesCommercial use deep fryers –Commercial us mandolin slicers -SkillsCoordination - Adjusting actions in relation to others' actions.Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.Ability to judge quality and quantity of raw and cooked itemsKnowledge of workplace safety proceduresHigh energy and stamina are requiredAbility to stay calm and work efficiently under pressureAbility to prioritize job duties and manage time effectivelyWork ActivitiesIdentifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.Work ContextSpend Time Standing - Continually or almost continuallyFace-to-Face Discussions – Every dayIndoors, Environmentally Controlled - Every dayVery Hot or Cold Temperatures - Every dayContact With Others - Constant contact with othersWork StylesDependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.Certificates, Licenses, Registrations:Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment.Valid food handlers card required (If required in State).Physical Demands:Ability to stand over 2/3 of the time.Ability to walk over 2/3 of the time.Ability to lift up to 50lbs. under 1/3 of the time.90% Standing50% Walking10% Sitting50% Talking50% Hearing/Listening15% Stooping, Kneeling...75% Tasting or Smelling50% lifting: Up to 10 Pounds25% lifting: Up to 25 Pounds15% lifting: Up to 50 Pounds10% lifting: Over 50 Pounds