Sous Chef Monday -Friday 7am-3:30pm Starting at $20/hour

Sous Chef Monday -Friday 7am-3:30pm Starting at $20/hourKey Responsibilities:Cooks and prepares a variety of food through standardized recipesEnsuring all meals meet quality standards, are correctly prepared and within acceptable time limitsMonitors and directs food service staff and subs in the preparation, set up, and serving of all mealsPrepares and cooks all menu items needed for regular and a la carte linesChecks on all equipment, monitors temperatures of refrigeration and freezer unitsEffectively utilizes food leftovers per standardsManaging ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standardsConducting cost control analysis while monitoring product and menu costsControlling waste and effectively managing cost and budget performanceEstablishing monthly food and labor cost goalsUsing time management skills to meet deadlines in a fast-paced environmentPerforms other duties as requestedReinforcing USDA regulationsWhat You GainCompetitive compensationWork-Life balance - Guaranteed hours with no nights or weekendsFree daily lunchUniforms are providedSafety practices and Personal Protective Equipment (PPE) are providedEmployee training and developmentOpportunities for advancement and to make an impactCulture of inclusion and belongingQualifications and Skills2 years previous experience in a food service setting preferredMust have a valid drivers license and clean driving recordMust be able to give direction to staffMust be familiar with inventory and orderingAbility to identify and resolve problems in a timely mannerAble to follow supervisors direction and take responsibility for own actionsAble to follow spoken and written directionsAbility to prioritize, plan and use time efficientlyAbility to lift 30 pounds and stand for long periods of timeServ/Safe Certificate preferredSuccessfully pass a criminal background checkShift7am-330pmEOE/AAJ-18808-Ljbffr