Sous Chef - 994765

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Job Title: Sous Chef - 994765 Location: Fort Lauderdale-Davie, Florida Work Type: Full Time with Full Benefits Job Category: Non-Exempt Hiring Range:   Pay Basis:

Hourly

Subject to Grant Funding?: No   Essential Job Functions: 1. Prepares or directly supervises the daily preparation of soups, sauces and specials.

2. Assumes complete charge of the kitchen in the absence of the Executive Chef.

3. Assists the Executive Chef with monthly food inventories to ensure pricing, cost controls, requisitioning and food production.

4. Ensures proper staffing for maximum productivity and high standards of quality controls food and payroll costs to achieve maximum profitability.

5. Consistently maintains standards of quality to ensure cost, eye appeal and flavor of food.

6. Exhibits knowledge and guides personnel in operating kitchen equipment to ensure that all cooking equipment used are operating correctly and safely.

7. Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Executive Chef.

8. Monitors food labeling, dating and rotating by using F.I.F.O method for all raw and prepped food products to ensure only fresh products are served.

9. Adheres to state and local and local health and safety regulations.

10. Performs other duties as assigned. Marginal Job Functions: 1. Maintains neat and professional appearance and observe cleanliness rules at all times.
2. Assists with the cleaning, sanitation and organization of the kitchen, walk-in coolers and all storage areas.
3. Assists in proper staffing for maximum productivity and high standards of quality: controls food and payroll costs to achieve maximum profitability.
Required Knowledge, Skills, & Abilities: 1. Must be friendly, personable and reliable, professional communication are required.
2. Must have problem solving abilities, be self motivated and organized.
3. Commitment to quality service and food & beverage knowledge.
4. Must be able to walk, stand, sit, stoop or bend for a duration of an (8) hour shift.
5. Must have training in culinary arts from an accredited institution.
6. Must possess full ability to communicate effectively
7. Ability to multitask and work quickly under pressure.
Job Requirements:   Required Certifications/Licensures: Food Handler certification Required Education: Technical/Specialized Training Major (if required): Culinary Required Experience: Minimum of two (2) to three (3) years experience as a Lead Cook or Sous Chef.

Preferred Qualifications: Previous experience at an upscale and / or private club is preferred. Is this a safety sensitive position? Yes   Background Screening Required? No   Pre-Employment Conditions:

 

Sensitivity Disclaimer: Nova Southeastern University is in full compliance with the Americans with Disabilities Act (ADA) and does not discriminate with regard to applicants or