Sous Chef (Buca-New York City)
Planet Hollywood International - New York, NY

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DESCRIPTION

POSITION SUMMARY Responsible to the Executive Chef for overall food operations of the unit and has direct supervision over the Kitchen Supervisors and staff.

DUTIES

ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) ** Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. ** Turn or stir foods to ensure even cooking. ** Season and cook food according to recipes or personal judgment and experience. ** Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. ** Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. ** Portion, arrange, and garnish food, and serve food to waiters or patrons. ** Regulate temperature of ovens, broilers, grills, and roasters. ** Substitute for or assist other cooks during emergencies or rush periods. ** Bake, roast, broil, and steam meats, fish, vegetables, and other foods. ** Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. ** Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. ** Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. ** Coordinate and supervise work of kitchen staff. ** Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. ** Prepare relishes and hors d'oeuvres. Keep records and accounts.

QUALIFICATIONS

POSITION QUALIFICATIONS Competency Statement(s) ** Problem Solving - Ability to find a solution for or to deal proactively with work-related problems. ** Communication, Oral - Ability to communicate effectively with others using the spoken word. ** Communication, Written - Ability to communicate in writing clearly and concisely. ** Working Under Pressure - Ability to complete assigned tasks under stressful situations. ** Resource Management (People & Equipment) - Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel. SKILLS & ABILITIES Education : Associate's Degree (two year college or technical school) Experience : Two to four years related experience ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) •· Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. •· Turn or stir foods to ensure even cooking. •· Season and cook food according to recipes or personal judgment and experience. •· Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. •· Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. •· Portion, arrange, and garnish food, and serve food to waiters or patrons. •· Regulate temperature of ovens, broilers, grills, and roasters. •· Substitute for or assist other cooks during emergencies or rush periods. •· Bake, roast, broil, and steam meats, fish, vegetables, and other foods. •· Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. •· Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. •· Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. •· Coordinate and supervise work of kitchen staff. •· Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. •· Prepare relishes and hors d'oeuvres. Keep records and accounts.

Planet Hollywood International - 16 months ago - save job - block
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