Sous Chef-Asian

Sycuan; El Cajon (CA); On-site; USD 42,000 - 63,000; Full time

Job summary

Sycuan is seeking a Production Cook/Supervisor to assist the Executive Chef in menu development, kitchen operations, and staff management. You will oversee on-site and off-site catering, train cooks, and ensure safety and quality across all prep and service areas.

The role requires 2 years of kitchen experience, ServSafe certification, and prior supervisory work. Candidates must be able to lift up to 50 lbs and work extended hours in a fast-paced environment.

Qualifications

• High School Diploma or GED or equivalent experience.
• ServSafe Manager Certification.
• 2 years cooking in a commercial kitchen.
• 1 year supervisory or Sous Chef experience.

Responsibilities

• Maintains efficient operation of the kitchen by directing staff and enforcing policies.
• Prepares and cooks food per recipes and standards for events and guest orders.
• Assists the Chef with training and supervision of production cooks and catering staff.
• Ensures safe and sanitary kitchen and storage areas, including temperature controls and rotation of items.
• Assists with catering on site and off site, set up, cooking, event work, and breakdown of equipment.
• In the absence of the Chef, performs all required duties.

Skills

Menu planning

Food safety

Leadership

Guest communication

Multitasking

MS Word

Excel

English proficiency

Lifts up to 50 lbs

Stand/walk 8 hours

Catering vehicle driving

Good driving record

Multilingual

Education

High School Diploma or GED

ServSafe Manager Certification

Culinary degree

Tools

MS Word

Excel

Job description

Job Purpose:

Assists the Executive Chef and Chef in developing and implementing menus and manages kitchen operations, kitchen staff, and off-site events

Job Duties and Responsibilities:

(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)

1. Maintains efficient operation of the kitchen operationsby assigning duties to kitchen staff, communicating pertinent departmental information to staff, instructing personnel on food service policies and procedures, correcting out of compliance behaviors, regulating food product utilization, drafting food production sheets, monitoring kitchen staff performance, and performing production cook duties as needed.
2. Prepares and cooks food for guest consumptionby following recipes according to established standards and as projected on the menu and/or catering requests, preparing food products according to production sheets, chopping, slicing, dicing, baking, frying, basting, boiling, sautéing, steaming, grilling, marinating, portioning desserts and condiments, and ensuring cold and hot food wells are filled and replenishing as needed.
3. Assists the Chefby participating in the training of production cooks and catering staff, providing guidance on proper portion controls and food presentation, monitoring cooks’ performance, communicating relevant information between shifts, monitoring team member performance, training team members, conducting performance appraisals, providing counseling, guidance, and corrective action as needed, generating appropriate paperwork, and reporting discrepancies to the Chef.
4. Ensures safe and sanitary kitchen and storage areas are maintainedby checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment.
5. Assists with catering both on site and off siteby ensuring proper set up prior to event, cooking, cleaning, working the event, and breaking down all equipment, supplies and product at conclusion of event.
6. In the absence of the Chefcompletes all job duties and responsibilities of theChef as required.

Job Specifications:

Education and Experience:

Essential:

• High School Diploma or G.E.D or equivalent experience
• ServSafe Manager Certification
• 2 years cooking in a commercial kitchen
• 1 year supervisory or Sous Chef experience

Desirable:

• Completion of Sycuans Supervisory Certificate Program
• CA Driver’s License in good standing
• Culinary degree

Skills and Knowledge:

Essential:

• Ability to create recipes and menus
• Working knowledge of responsible alcohol beverage service
• Ability to communicate effectively with guests and team members
• Ability to provide leadership and guidance to staff
• Ability to prioritize and perform multiple tasks and assignments
• Working knowledge of MS Word and Excel
• Ability to maintain professionalism and composure
• Ability to understand and follow verbal directives and written directions
• Ability to accept constructive criticism
• Ability to communicate effectively in the English language
• Ability to routinely lift and carry up to 50 lbs
• Ability to stand and walk for up to eight hours at a time
• Ability to bend, stoop, push and pull
• Ability to work in a smoking environment
• Ability to drive catering vehicles
• Ability to maintain a good driving record

Desirable:

• Multi-lingual

Supervisory/Managerial Accountability:

Direct: Lead Production Cook, Production Cook, Prep Cook, Lead Utility, Utility, F&B Deep Cleaning Technician, Attendant

Indirect: None