Job Description

Job Description

Job Description

Banquet and Event Sous Chef - On-call $26.50/hr Weekly Pay!

LOOKING FOR WORK? Seeking experienced On-Call Sous Chefs to work in banquets, events, meetings, and concessions. Our Hospitality Division is growing, and we are looking to hire immediately! Shifts range from early morning to PM, depending on the event. Our team enjoys a flexible schedule, a fast-paced environment, and a great teamwork environment.

JOB DESCRIPTION

Accurately and efficiently cooks meats, seafood, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also performs other duties in the area of food preparation including intricate plating and garnishing of cooked items and preparing appropriate garnished for all hot menu items. Able to direct a staff of up to 25

Duties & Responsibilities

1. Prepare a variety of Meats, Seafood, Poultry, Vegetables and other food items for cooking on the broiler, grill and in the oven, fryers and steamer and other kitchen equipment.
2. Assumes 100% responsibility for quality of products served.
3. Knows and complies and teaches our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
4. Has thorough knowledge of portioning food products prior to cooking according to standard portion sizes and recipe specifications.
5. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, steamer, flat top range, saute burners, refrigerator equipment etc....
6. Has thorough knowledge of prepared items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
7. Able to teach proper presentation and garnish set up for all hot food plated or buffet.
8. Handles, stores and rotates all products properly.
9. Assists in food prep assignments as assigned by the Chef on Duty.
10. Performs other related duties as assigned by the Chef on Duty.
11. Must be able to direct 15 cooks and coordinate multiple events.

Qualifications:

1. Minimum of 3 years food handling experience in a high volume operation.
2. Must have supervisory experience preferably in a food service operation.
3. Must be able to communicate clearly with Chef on Duty and Cooks
4. Be able to reach, bend, stoop and frequently lift up to 50 lbs.
5. Be able to work in a standing position for a long period of time (up to 8 hours)
6. Must be able to follow printed recipes and plating specifications
7. Must maintain personal Hygiene in accordance to the State of Hawaii Health Department Standards for food service employees.

Text SOUS CHEF to 808-695-3974 to speak to a recruiter.

#HireMe123

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