Sous Chef, Catering

Join the immersive world of ART, MUSIC & AMUSEMENT at AREA15, where the boundaries between reality and limitless creativity blur. Welcome to the "What's Next District.'

The Sous Chef is responsible for the food quality and execution of catering by participating in the creation and prep of all menu items. The Sous Chef will be responsible for overseeing all aspects of catering production, ordering ingredients, food preparation, and kitchen management. The successful candidate must have extensive experience working in a high volume restaurant as well as a demonstrated ability to lead a team. Works to continually improve guest satisfaction. Must ensure SNHD sanitation and food standards are achieved.

JOB RESPONSIBILITIES AND DUTIES:

• Prepare all menu items according to approved recipes in timely manner.
• Exhibit excellent time-management skills in food item preparation and customer service skills.
• Recommend menu items or ingredients complement well together.
• Understands all positions well enough to perform all stations within the kitchen
• Work as a member of the team to ensure success in all areas of the restaurant.
• Uses approved food recipes and production standards to ensure proper quality, and standard portion control.
• Able to multi-task and prep station and execute all stations.
• Maintain station and prep are all menu items in accordance directives given by the Executive Chef.
• Maintain a hygienic and safe work environment at all times.
• Fill in where needed to ensure that service standards and efficient operations are met.
• Report to work punctually
• Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
• Monitors the quality of raw food products to ensure that standards are met.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Work with local suppliers for purchasing of food, dry goods, supplies, etc.
• Manages inventory, COG's, labor, etc.
• Other duties as assigned.