Sous-Chef, St. John School Seattle

About the role

The Assistant Kitchen Manager/Sous Chef reports directly to the School Chef. The part-time position is responsible for supporting the Chef in the production of lunch daily for students, faculty, and staff. The Sous Chef also assists with daily operations, quality control, and team management.

Responsibilities

• Organizes a prep sequence for the day with the Chef.
• Schedules and preps for upcoming service days.
• Prepares meals and sides as directed by the Chef.
• Labels, dates and rotates stored food.
• Assists in putting food away from deliveries, rotating if necessary.
• Verifies Food Handler's Permit status for all kitchen employees, volunteers and updates file for health inspections.
• Schedules volunteers for heavy service days.
• Stocks line for lunch service including trays, tongs, ladles, spatulas, towels, etc.
• Directs and manages placement of food on tray for 4 lunch services including to-go boxes for Preschool and teachers.
• Monitors where food is being held and temperatures for service.
• Monitors portion sizes and portion control during service.
• Assigns roles for service sequence (who serves what and how much) with support of the Chef, prep/line cook and volunteers.
• Serves seconds to students after 3rd lunch service.
• Boxes up leftovers.
• Breaks down the serving line
• Cleans and sanitizes counters, cutting board, shelves, sinks on and around the line and prep areas.
• Keeps refrigerators organized, clean, and sanitized (3 refrigerators and 1 freezer).
• Sweeps the kitchen, storerooms, hallways, and doorway.
• Locks doors and turns out lights before leaving.

Requirements

• Minimum 2 years' experience in institutional or restaurant food preparation.
• Solid Knife skills.
• Graduate of an accredited cooking school preferred.
• Ability To Prepare food in large quantities.
• Cook food in large quantities.
• Work/collaborate with others in a team environment.
• Communicate effectively with all students, faculty/staff, volunteers, and food service personnel.
• Obtain a valid Food Handler's permit on file within 30 days of starting employment.
• Complete Safe Environment Training within 90 days of starting employment.

Physical Demands

Work is performed while standing or walking. Requires the ability to lift, carry, push or pull light weights, up to 50 pounds.

Pay

Hourly Range: $29.96-$34.72. Any offered salary is determined based on internal equity, internal salary ranges, market data, applicant's skills and prior relevant experience, degrees, and certifications.

Schedule

Monday-Friday, 8:30am to 2:30pm except for non-service days/events. Academic Calendar as well as additional special school and Parish events such as the Back To School BBQ, Endowment Event, etc.

Benefits

Eligible if 30+ hours a week. A comprehensive package of benefits is offered including two medical plan options, dental, vision, life, accidental death and disability, long term disability, pension, 403(b), HSA, FSA, and generous sick leave, vacation, and holidays. Paid Holidays: Eligible if 20+ hours a week.