Sous Chef (Part Time)

• We are hiring immediately for a part time SOUS CHEF position.
• Location: Rose State College - 1910 Hudiburg Drive Midwest City OK 73110. Note: online applications accepted only.
• Schedule: Part time schedule. Days and hours may vary; on call. More details upon interview.
• Requirement: 5 years of previous culinary experience is preferred.
• Fixed Pay Rate: $25.00 per hour

Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories.

Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity openness and innovation flow free and new Fresh Ideas are encouraged. Our team-members are excited about creating delicious unique and engaging dining experiences for our guests.

Fresh Ideas offers a full benefits package flexible schedules that respect one of our core values work life balance and ongoing training and development opportunities. This along with our rapid growth means accelerated promotion opportunities for every motivated Fresh Ideas team member!

The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Summary

Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Essential Duties and Responsibilities:

• Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
• Supervises hourly food service associates. Includes interviewing scheduling payroll training counseling participating in reviews and recommending disciplinary action as appropriate.
• Stores food in designated areas following all corporate state and federal food safety and sanitation procedures.
• Ensures proper food handling presentation portion control and maintenance of appropriate serving temperatures.
• Maintains sanitation of equipment supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation safety production and merchandising requirements.
• Interacts with customers to resolve complaints in a friendly service-oriented manner. Relays relevant information directly to supervisor.
• Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
• Keeps up with peak production and service hours.
• Monitors inventory and deliveries of product and supplies. Tracks product production consumption and waste. Informs supervisor when supplies or product are low.
• Performs other duties as assigned.