Sous Chef - Lead Prep & Menu Innovation

Genesis Hospitality; Princeton (AL); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Competitive Salary

Medical Insurance

401(k) Plan

Flexible schedule

Comprehensive training

Paid Sick and Vacation time

Great Discount Program

Job summary

The Peacock Inn is seeking an experienced and team-oriented Sous Chef for a full-time position. Candidate must be willing to work weekdays, weekends and/or holidays.

Responsibilities include food preparation across pantry items, salads, soups, sauces, and pre-preparation for entrees, plus assisting in ordering, menu development, cost control, waste management and staff training. The role requires adherence to safety and health guidelines.

Responsibilities

• Responsible for the preparation and service of various foods in assigned work situations including pantry items, salads, soups, sauces, and with pre-preparation of ingredients for entrees.
• Assists in ordering and receiving, menu development, cost control, waste management, and staff training procedures
• Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
• Maintain assigned workstation in a safe and sanitary condition.
• Handle food in a manner that is consistent with local health department guidelines.
• Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products
• Maintain acceptable standards of personal hygiene.
• Comply with department’s dress code.
• Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
• Attend in-service training and education sessions as assigned.
• Performs additional responsibilities as requested by the Executive Chef and/or General Manager.

Job description

The Peacock Inn is seeking an experienced and team-oriented Sous Chef for a full-time position. Candidate must be willing to work weekdays, weekends and/or holidays.

Responsibilities include food preparation across pantry items, salads, soups, sauces, and pre-preparation for entrees, plus assisting in ordering, menu development, cost control, waste management and staff training. The role requires adherence to safety and health guidelines.