Job Description

Sous Chef

Position Overview

: The Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service. The Sous Chef must have the ability to fill in for the cook during time off, PDO and vacations. This successful culinary leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction.

Specific Responsibilities:

Stores, labels and dates food items according to policy Maintains established food rotations in storage in order to minimize spoilage and waste. Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. Prepare large quantities of food, following standardized recipes, within required production schedule and sanitation standards Reviewing, adjusting, and completing inventory. Ensuring accuracy and completion of the inventory and ensuring adequate supplies and products are on hand. Maintains basic food recipes, preparation, service, and storage sanitation principles. Direct food preparation in accordance with established standard of quantity, quality control, taste and presentation. Following HACCP standards and ensuring HACCP logs are accurately filed, enforcing proper sanitation practices. Support the culinary department in ensuring compliance with health requirements, Health Department regulations, and Department of Labor regulations as they pertain to the operation. Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions. Assist with identifying and rectifying hazardous situations and eliminating risk to the company; taking safety precautions as necessary. Interpreting and ensuring compliance with policies, procedures, and guidelines, as well as applicable government, regulatory and/or accrediting agency standards and codes. .

Education and Experience:

High School diploma or equivalent preferred. Culinary certificate or relevant work experience 2 years related experience and/or training in food production. Excellent organizational skills and the ability to prioritize workload. People interaction skills.

Recovery Centers of America provides equal opportunity in employment and in the provision of services. We do not discriminate on the basis of race (including hair type, texture, or style), color, age (40 and over), sex (including pregnancy, childbirth, breastfeeding, sex assigned at birth, gender identity or expression, affectional or sexual orientation, and differences in sex development), ancestry, national origin (including Limited English Proficiency), religious creed, disability, veteran status, or any other status protected by law.

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Tuition reimbursement Vision insurance
Work Location: In person