Sous Chef/Manager bei Southern Foodservice Management Inc
Southern Foodservice Management Inc · Huntsville, Vereinigte Staaten Von Amerika · Onsite
- Professional
- Optionales Büro in Huntsville
Description
- $45,0000 - $50,000 (Bonus potential $3,000)
- Weekdays Only
- 5:00am - 3:00pm
- Must have valid driver license.
- Must be able to pass background and drug test.
Job purpose:
Assist the Foodservice Director with the daily operational support for kitchen and front-of-house activities, develops kitchen/front of house staff, and assists with all operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.
Key Responsibilities
- Provides guidance to kitchen team members regarding food preparation, cooking, and presentation.
- Provides guidance to front-of-house team members regarding menu items and service standards.
- Oversee and organizes kitchen ordering, storage, and issuance.
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
- Trains all new kitchen and front of house team members on proper SFM standards.
- Manage food and product ordering by keeping detailed records and minimize waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Be involved with product inventory.
- Supervises all food preparation and presentation to ensure quality and adherence to standards.
- Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
- Works with team members on the sanitation program, to include keeping temp and sanitation logs.
- May be tasked with the coverage of positions as needed to ensure all positions are covered during the daily shift.
- May take on the Foodservice Director duties as needed.
- All staff members are also responsible for other duties or tasks that are assigned by the managers, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.
Southern Foodservice Management’s Culture
We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee:
- Exhibits a positive, friendly and respectful attitude towards guests and other team members.
- Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
- Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
- Promotes a fun and efficient work environment, focusing on guest satisfaction.
Qualifications and Skills
- Culinary degree or equivalent training.
- 2+ years’ experience as a Sous Chef in contract foodservice or related environment.
- 2 years cooking experience.
- 2 years customer service experience.
- Strong organizational skills and attention to detail.
- Knowledge of food service regulations.
- Strong Leadership and Management skills.
- Positive attitude and approach.
- Ability to work under pressure.
- Self-motivated, creative problem-solving skills.
- Excellent verbal and written communication skills.
- Exceptional customer service skills.
- ServSafe Certification required.
Requirements
Physical Requirements
- Strength: Lift up to 20lbs
- Posture: Standing 90%, Walking 10%
- Movement of objects: Frequent
- Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
- Stooping: Frequent
- Reaching: Frequent
- Handling: Frequent
- Talking/Hearing: Frequent
- Seeing: Frequent
- Temperature Variation: Frequent