Associate Sous Chef Asian (Phase III)

Associate Sous Chef is responsible for assisting the Sous Chef with the day-to-day operations of culinary team members engaged in preparing and cooking foods in the various kitchens. Associate Sous Chef will ensure that food is presented in an appealing and appetizing manner.
Performance of Culinary Team
Assists the Sous with the day-to-day the operations of the culinary team engaged in preparing and cooking foods in various kitchens; ensures efficient and profitable food service.
Monitors team members' performance and identifies areas of improvements.
Monitors schedules and staffing throughout the shift to ensure proper coverage at all times.
Observes, trains, coaches, and documents team member's guest service and technical performance.
Responsible for ensuring that team member training programs meet department standards, includes follow-up and follow-through.
Analyzes kitchen labor/productivity ratios and establishes strategies for improvement.
Job Knowledge
Understands and articulates advanced food knowledge to include explanation of ingredients, preparation and cooking methods.
As an expert, makes recipe conversions and makes complex adjustments to increase/decrease output of recipe to fit need.
Works productively within stated timeframes no direction; makes needed changes to accommodate fluxing business levels or to resolve problems.
Regularly tastes food and identifies issues before food is served; makes seasoning adjustments as needed to maintain top quality and avoid waste.
Understands and follows the HAACCP procedures. Trains and ensures compliance of the Cook I, Cook II, and Cook III positions.
Adheres to all hygiene and safety standards for culinary operations by washing hands after using the restroom and after each culinary function is performed and before beginning a new task.
Follows guidelines for glove use and changes gloves as required between tasks.
Addresses any sanitation or food safety concerns.
Understands and takes steps to avoid cross contamination for entire venue.
Performs temperature checks per policy and understands the danger zones related to FAT TOM - food, acidity, time temperature, oxidation and moisture; addresses issues effectively to include contacting of appropriate internal or external support to correct problem, as needed.
Works and takes action to minimize waste.
Exhibits advanced working knowledge and culinary skills.
Provides training to Cook I, Cook II, and Cook III positions on all areas of their responsibility.
Oversees the production and quality of items prepared daily and provides the team with direction as required to complete preparation.
Assumes management role in the in the absence of the Sous Chef and addresses issues that arise needing an immediate decision or direction.
Technical Responsibilities
Ensures that par levels are correct and that stock is maintained at appropriate levels.
Ensures raw food specifications meet standards.
Ensures all health regulations are maintained to prevent food borne illnesses.
Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature
Analyzes food costs and, if necessary, establishes strategies for reducing food costs.
Assists with the implementation and follow through of new menus, menu changes, and/or promotions.
Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers.
Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation).
Completes all duties in an accurate, efficient and timely manner; identifies and proactively performs and/or delegates additional tasks needing completion.
Works most stations and equipment with a good degree of confidence to include the grill, broiler, saut?, smoker, rotisserie, oven, fryer, flat top, panini press, and hot box. Trains and ensures compliance of the cook positions.
Safely operates equipment in compliance with the manufacture's requirements and properly maintain preparation equipment to include slicer, dicer, mandolin, mixer, juicer, Burre mixer and chopper.
Exhibits advanced knife handling skills and proper techniques with accurate consistent cuts with increased speed.
Recipe Development
Regularly provides suggestions for improvements and/or changes to enhance the items offered.
Follows complex recipes quickly and accurately with no direction. Trains and Ensures the overall quality and consistency of recipes and presentation, including follow-up and follow through.
Requires high school diploma or GED.
Associate's degree preferred.
Serv-Saf Card required.
Food Handler's Card required.
1 to 2 or more years of related experience and/or training or the equivalent combination of education and experience.
Demonstrated leadership experience required.
Position TypeFull-Time/Regular

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