Sous-Chef, St. John School Seattle

TITLE: Assistant Kitchen Manager/Sous Chef

JOB FUNCTION: The Assistant Kitchen Manager/Sous Chef reports directly to the School Chef. The part-time position is responsible for supporting the Chef in the production of lunch daily for students faculty and staff. The Sous Chef also assists with daily operations quality control and team management.

DUTIES AND RESPONSIBILITIES:
Organizes a prep sequence for the day with the Chef.
Schedules and preps for upcoming service days.
Prepares meals and sides as directed by the Chef.
Labels dates and rotates stored food.
Assists in putting food away from deliveries rotating if necessary.
Verifies Food Handlers Permit status for all kitchen employees volunteers and updates file for health inspections.
Schedules volunteers for heavy service days.
Stocks line for lunch service including trays tongs ladles spatulas towels etc.
Directs and manages placement of food on tray for 4 lunch services including to-go boxes for Preschool and teachers.
Monitors where food is being held and temperatures for service.
Monitors portion sizes and portion control during service.
Assigns roles for service sequence (who serves what and how much) with support of the Chef prep/line cook and volunteers.
Serves seconds to students after 3rd lunch service.
Boxes up leftovers.
Breaks down the serving line
Cleans and sanitizes counters cutting board shelves sinks on and around the line and prep areas.
Keeps refrigerators organized clean and sanitized (3 refrigerators and 1 freezer).
Sweeps the kitchen storerooms hallways and doorway.
Locks doors and turns out lights before leaving.

KNOWLEDGE OF:
Minimum 2 years experience in institutional or restaurant food preparation.
Solid Knife skills.
Graduate of an accredited cooking school preferred.

ABILITY TO:
Prepare food in large quantities.
Cook food in large quantities.
Work/collaborate with others in a team environment.
Communicate effectively with all students faculty/staff volunteers and food service personnel.
Obtain a valid Food Handlers permit on file within 30 days of starting employment.
Complete Safe Environment Training within 90 days of starting employment.

PHYSICAL DEMANDS:
Work is performed while standing or walking
Requires the ability to lift carry push or pull light weights up to 50 pounds

Salary Hourly Range: $29.96-$34.72 Any offered salary is determined based on internal equity internal salary ranges market data applicants skills and prior relevant experience degrees and certifications.

Hours: Monday-Friday 8:30am to 2:30pm except for non-service days/events.
Academic Calendar as well as additional special school and Parish events such as the Back To School BBQ Endowment Event etc.
Benefits: Eligible if 30 hours a week A comprehensive package of benefits is offered including two medical plan options dental vision life accidental death and disability long term disability pension 403(b) HSA FSA and generous sick leave vacation and holidays.
Paid Holidays: Eligible if 20 hours a week

To apply interested applicants should complete the application in Frontline AND submit a cover letter and resume to: Chef Stephanie Lynch and Vice Principal Paul Kelley