Sous Chef

PURPOSE

The cook is responsible for all food preparation so that food meets and/or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production.

Principle Duties And Responsibilities

• Cook Preparation and Food Service
  • Prepares meals in a timely manner
  • Prepares food items using approved Phoenix standardized recipes
  • Prepares special dietary needs as directed
  • Prepares texture modified food as directed
  • Organizes work to meet production and service requirements
  • Maintains sanitary conditions to ensure safety and compliance with regulations
  • Operates dish machine(s) according to Food Safety Standards
  • Records equipment, refrigerator, freezer, cooking and holding temperatures, and food production quantities
  • Records taste evaluations
• Taste and prepares food to determine quality or necessary adjustment
• Maintains standards of cleanliness, hygiene and health standards

Requirements

• Education: High School Diploma/GED required
• Culinary apprenticeship or training preferred
• One (1) year job related experience including food preparation, full-line menu items and therapeutic diets
• Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified