Deli Sous Chef  (Full Time)
Location: Stony Point
Department: Deli

Deli Sous Chef

 

Shifts: All Shifts - (Complete Open Availability) - Weekends Required

 

Position Overview:

As A Deli Sous Chef, you will be required to assist in overall management and supervision of the kitchen. You will also be responsible for Assisting the Executive Chef in the development of kitchen employees, profitability, regulatory compliance, buying and merchandising as well as any special projects assigned by management.  Also, you must work together with your kitchen team to ensure that all goals and objects as communicated by management are met or exceeded. Finally, you must prove great store support while creating and selling the highest quality of foods, while following the established standards of physical and food safety, freshness and sanitation. 

 

Knowledge, Skills and Abilities Required:

·        Formal Culinary experience or equivalent experience

·         Leadership skills

·         Ability to multitask

·         Excellent communication skills

·         Effective time management skills

·         Advanced knowledge of Oliver’s kitchen recipes

·         Advanced knowledge of cooking methods and procedures 

·         Demonstrated ability in knife handling, other cutting equipment and safety procedures

·         Great Customer Service

·         Self-motivated

·         Ability to taste and see well

Responsibilities & Qualifications:

Duties:

·       Assist in creating Oliver’s Own products

·       Aid in menu planning

·       Manage kitchen staff when Executive Chef is absent 

·       Upholding the HMR program

·       Properly rotating product while possessing an understanding of F.I.F.O

·       Aids in creating a daily list of tasks for kitchen staff

·       Maintain full levels of hot bar, display case and back up dinner entrees 

·       Tastes product within safety and sanitation guidelines to insure quality and consistency of end product

·       Perform other duties as assigned by Deli Lead or Executive/Sous chef

Requirements:

·         Must be 18 years +

·         Food Safety Certified

·         Extensive department knowledge

·         Strong work ethic

·         Patience and an interested in helping others

·         Ability to work efficiently and effectively in a fast pace environment

·         Product knowledge

·         Ability to complete tasks efficiently and quickly

·         Ability to follow instructions

·         Ability to work independently as well as part of a team

·         Ability to follow proper food handling and safety procedures

·         Understand and adhere to all Oliver’s policies and procedures so as to handle food properly and safely

·         Follow and enforce all applicable State of California Health and Safety Codes

·         Maintain a clean an organized work station

·         Ability to perform physical requirements of position

Physical requirements:

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities:

 While performing the duty of this job, the employee is regularly required to sit, stand, walk, reach and kneel and occasionally squat

·         The employee must be able to bend and twist at waist and neck.

·         The employee must occasionally lift up to 50 pounds and regularly lift up to 10 pounds while carrying dishes or deli equipment 30 – 100 feet

·         The employee must be able to reach above and below shoulders to access items in cabinets, cases and on racks.

·         The employee must be able to work around heavy kitchen equipment and machinery such as but not limited to: slicers, mixers, fryer, stoves, ovens, steamers and dishwashers

·         The employee must be able to tolerate regular pushing, pulling, grasping, gripping and manipulation of hands and fingers in order to prepare dishes, move carts and racks and set up displays

·         The employee must be able to tolerate intermittent noise from meat and bread slicer, overhead fans, customers and overhead speakers

·         The employee must be able to work with grains, fresh fruits, vegetables and nuts

·         The employee must be able to tolerate some work in extreme temperatures while working near ovens, stoves or dishwashers

·         The employee must be able to tolerate moderate amounts of chemical fumes from cleaning agents and gas from propane stoves and burners

·         The employee must wear gloves when using knives and slicer machinery and protective eyewear when using products to clean equipment

·         The employee must wear non-slip shoes at all times

Benefits:

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