1 Restaurant-Food Service jobs

Sous Chef     FLSA Status: Non-Exempt Replacement Positions: Executive Chef / Corporate Executive Chef Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Essential Duties and Responsibilities: Include the following. Other duties may be assigned.   Cooks and otherwise prepares foods according to recipes. Cuts, trims, bones and carves meats and poultry for cooking. Responsible for quality and consistency of product taste and presentation. Insures all deadlines are met in food production based on production orders. Cooks and carves meats, and prepares dishes. Weighs and measures designated ingredients. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Properly stores foods in designated areas following wrapping, dating, and rotation procedures. Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. Serves customers in an efficient and friendly manner. Resolves customer concerns. Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. Assumes responsibility for kitchen in absence of Executive Chef. Food Safety/Sanitation   Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards Maintains sanitation and orderliness of all equipment, supplies and utensils within work area   Handles foods items appropriately during preparation   Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards Keeps display equipment clean and free of debris during meal service as assigned Cleans equipment, as assigned and in a timely fashion Cleans workstation thoroughly before leaving the area for other assignments   Customer Service   Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions Interacts with customers in a manner to ensure customer satisfaction Greets customers courteously Serves customers quickly, Does not allow back-ups or snags in serving lines Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor Demonstrates a complete understanding of daily menu items and explains same to customers accurately Relays relevant comments from customers directly to supervisors Interact with customers and resolves customer complaints in a friendly and service oriented manner Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently Checks to ensure that all display foods are merchandised attractively per standards Serve food neatly and attractively per standard   Physical Safety   Ensures corporate and OSHA safety standards are followed Follows principles of sanitation and safety in handling food and equipment Cleans up spills in the servey, dining area, his/her own work area immediately.   Corporate Standards   Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards Informs chef, supervisor, in a timely manner when supplies are low Follows and observes all company policies and procedures Follows company standards for attendance and punctuality Maintains professional appearance at all times, clean and well groomed in accordance with company standards Develops a positive working relationship with fellow workers and customers and avoids conflict Attends C.H.A.T. and all other training sessions Assist other functions as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience: Associate's degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change. Language Skills : Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Physical Demands : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. The Compass Group promotes an environment free of discrimination and open to communication between all Compass Associates. Compass has an Open-Door Policy. If you have any questions direct them to your immediate supervisor. If you have a grievance, which cannot be satisfied by your immediate supervisor, you may contact your District Manager, Regional Director, or the Human Resources Department at 1-800-BE-AWARE.