Overview:The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. - The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. -Salary Details: $66,560 - $72,500/yr. based on prior experience -
Responsibilities: - Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. - Creates production lists based on need and delegates according to other members of the culinary team. - Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. - -Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. - Works front line as needed as dictated by business needs.
- Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. - Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. - Standardizes production recipes to ensure consistent quality. - Identifies new techniques and presentations. - Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year.
- Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. - Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate.
- Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. - Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs.
- Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. - Creates a positive work environment by leading through example. - Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. - Monitor's business flow and reports back any needs to Executive team.
- Continually checks the quality of material and condition of equipment and devices used for cooking. - Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. - Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation.
Qualifications:This position requires the following education and experience, or an equivalent combination of both: -Education - -High School Diploma or GED - - - - - - - - - - - - - - - - - - - - - - - - - - -Experience - -2 - 4 Years Related Culinary Experience - - - - - - - - - - - - - - - - - - - - - - - - - - -Minimum Age
At Least 21 Years of Age - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Qualifications: - Basic computer skills, including Microsoft Outlook, Excel, and Word.
- California Food Handler's Card.
- College or culinary training, or extensive cooking and production experience.
- Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
- Ability to work nights, weekends and holiday periods to meet business needs.
- Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
- Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.Certification
Driver's License - -#LI-KB1 |
