MWR Sous Chef

1. Assists Supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation. Oversees and participates in the preparation of a full range of foodstuffs which includes meats poultry seafood vegetables soups sauces grilled items and desserts. Regulates cooking temperatures test foods for proper texture flavor and seasoning as appropriate. Prepare special dishes and cooks food that requires skillful preparation such as special dishes and sauces. Instruct food service employees on points of cooking and on ways to improve food preparation service and cooking methods. Check methods of food preparation garnishing and inspect foods prepared by subordinates.

2. Assists Supervisor in selecting and hiring food service personnel. Provides on-the-job training concerning food preparation service and proper sanitation and safety standards. Assumes responsibility for kitchen in absence of Head Chef. Attempts to resolve problems such as substituting items on menus reducing excess waste and spoilage. Notifies supervisor or Facility Manage of delays.

3. Establishes stock levels. Receives and checks foodstuffs and supplies for quality and quantity. Assures proper receipt and storage of stock. Ensures proper storage to prevent pilferage spoilage waste or misuse in food preparation and storage areas. Maintains inventories of food products and kitchen operating supplies. Participates in all inventories as required.

• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must meet federal suitability requirements including successful completion of background investigation.

• Training from a culinary institute preferred. Knowledge and ability to perform routine management functions such as planning scheduling extensive methods techniques practices and coordinating operations of the mess.
• General knowledge of prices dietetics grades of food and meal planning as well as reviewing establishments in nearby communities regarding menus pricing services provided and other methods of operating. Ability to recommend corrective action as deemed necessary.
• Knowledge to skillfully apply new methods in managing food and also equip employees for expert performance in their duties.
• Knowledge of general methods of cooking baking preparing and serving quality food in mass quantities for large groups of people.
• Knowledge and ability to supervise and train personnel in preparing and serving food and supervising store room bakery operations and services.
• Knowledge and ability to inspect facilities for cleanliness sanitation personal hygiene standards and physical condition of furnishings and equipment.
• Knowledge and ability to prepare pertinent records and reports.

Required Experience:

IC