Sous Chef
The entire Culinary team must understand and implement the standards and spirit of Chef Chris Siversen and follow the directives of Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Chef Siversen’s recipes at all times.
Duties and Supporting Responsibilities
To provide food as dictated by the menu, guests or management in a clean, safe and timely manner. Keep a clean work area and a positive attitude, helping out wherever necessary to deliver a product that will exceed our guest’s expectations.
The ability to read, write and communicate verbally in English.
The ability to follow directions and maintain good working relationships with supervisors and managers.
The ability to follow proper payroll and uniform procedures.
The ability to operate kitchen equipment safely and properly in the kitchen.
The ability to utilize the computer system and to read all orders.
The ability to prepare and present on a timely basis all foods for meal service.
The ability to handle all types of food and rotate it according to established procedure.
The ability to work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
The ability to work standing for up to ten hours in a kitchen environment.
The ability to ensure a clean, neat and organized work area.
The ability to work flexible hours.
The ability to cook a wide variety of foods in all modern and classical cooking techniques.
The ability to work with cutlery in a proficient, safe and swift manner.
Education and Training
High School Diploma or Equivalent
Two-year degree or Apprenticeship
Up to Date Sanitation Classes
Experience, Skill & Physical Requirements
Minimum of one year in fine dining food preparation
Ability to stand and work in continuously in confined spaces for long periods of time
Possess sufficient dexterity to use all kitchen equipment
Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
Ability to perform all duties in extreme temperature ranges