Sous Chef (Non-exempt)
ARAMARK Parks and Destinations - San Simeon, CA

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ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. The company is recognized as the industry leader in FORTUNE magazine's "World's Most Admired Companies," and as one of America's Largest Private Companies by both FORTUNE and Forbes magazines. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at www.twitter.com/aramarknews.

Our Parks and Destinations group specializes in serving consumers; recreational and entertainment needs in national and state parks, zoos, aquariums, science centers, museums and other day-use cultural attractions.

The scope of our operations includes operating lodging, conference and meeting space, houseboats and other marine activities, retail merchandise shops, fine dining restaurants, and interpretive tours in some of this country’s most pristine protected lands and national parks.

We have been active partners with the National Park Service and various zoos, aquariums, and other cultural attractions for over 20 years, providing high-quality visitor services in numerous locations across the United States in over 12 states. We are considered a premier provider of professional services by clients and competition alike, committed to providing high-quality recreation, hospitality and authentic experiences to clients and visitors from all over the world.

Some of the national and state parks in which we operate include:

Asilomar Conference Center, California

Denali National Park, Alaska

Glacier Bay, Alaska

Lake Powell Resorts and Marina, Arizona

Zephyr Cove Resort & Marinas, Nevada

Mesa Verde National Park, Colorado

Olympic Peninsula, Washington

Togwotee Mountain Lodge, Wyoming

Position Summary:
The Sous Chef oversees kitchen operations by supporting and training the Line Cooks and other Kitchen Staff. The Sous Chef assists the Chef De Cuisine by managing kitchen production and employees. The Sous Chef is primarily responsible for cooking all food orders in an efficient manner, ensuring all meals are served and presented on a plate in an attractive manner. In addition the Sous Chef prepares food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. The Sous Chef always ensures quality consistency by following recipe cards and production and portion standards. The Sous Chef is expected to serve as an example for the other Cooks to aspire to by continually going above and beyond. Also, the Sous Chef plays a key role in ensuring a sufficient inventory is maintained in order to meet daily needs, record deliveries, deal with discrepencies and assist with storage. The Sous Chef is highly knowledgable about the proper use of kitchen equipment including but not limited to steamers, ovens, mixers, grills and dishwashing equipment.

Essential Functions:
Oversee and support line cooks in synchronizing food procurement and other food preparation tasks, ensuring labor and cost control goals are not exceeded

Read and follow recipes – prepare and cook hot and cold food items

Ensure there are daily sufficient prepped foods to ensure the restaurant runs as smoothly and efficiently as possible

Prepare and plate final food products ensuring an attractive presentation is achieved

Ensure all food orders are completed in an efficient manner

Order and receive food product from vendors – check in by item on invoice and input in receiving log

Assist in conducting food and beverage inventories – note any out of stock items or possible shortages

Maintain a strong working knowledge of culinary trends and use them where appropriate

Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times

Ensure cleanliness and high sanitation standards are maintained at all times

Organize and maintain stock rooms and walk-in refrigerators

At the end of the shift return all food items to designated storage areas - cover and date all perishable items

Train line cooks on all aspects of the role, helping to enhance their cooking skills

May be required to schedule labor according to budget guidelines – ensuring all employee schedules are kept updated

Must be flexible – willing to work a rotational schedule with rotational days off that may include weekends and holidays

Must be well groomed and maintain a high level of professionalism at all times

Must perform all miscellaneous duties assigned by upper management

Know and comply with all company policies and procedures regarding safety, security, emergencies and energy

Report to work on time and in complete uniform

Other duties as assigned

Status and Scope:
The Sous Chef reports to The Executive Chef

Must be able to work independently and finish tasks in a timely manor

Must be able to read and follow recipes

Must be focused on safety and sanitation

Qualifications:
Must complete Serve Safe Food Handlers certification

Must be fluent in the English language both spoken and written – able to read & interpret documents such as safety rules, ARAMARK Alcohol Regulations, operating and maintenance instructions and procedure manuals

Must have at least 3 years experience in working in a high volume kitchen or equivalent schooling

Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry

Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role

Solid supervisory, organizational and time management skills are required

P&L accountability and/or contract-managed service experience is desirable

Experience with and knowledge of all Microsoft Outlook applications required

Equipment Used:
Oven, Mixer, Grill, Steamer, Calculator, Dishwasher, Cutlery, Telephone, Chef Knives

Travel Requirements: Little or No Travel ( >10%)

Lifting Requirements:
MEDIUM - Lifting 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds.

Physical Requirements: BENDING CONSTANT

KEYING/FINGERING CONSTANT

HEARING CONSTANT

REACHING CONSTANT

SEEING CONSTANT

SPEAKING FREQUENT

STANDING CONSTANT

WALKING CONSTANT

LIFTING FREQUENT

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