Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Shift: 7pm-3am Sunday/Wednesday/Thursday & 9pm-5am Friday/Saturday
Days Off: Monday/Tuesday
Get paid when you need it – daily, weekly or biweekly!
*Wage based on experience.
Are you prepped and ready for a new opportunity? Prairie Meadows is looking for a Sous Chef to add some flavor to our team! As a Sous Chef, you will set up the kitchen for daily operation and be responsible for ensuring all food is consistently prepared and presented. If you enjoy a highly motivated environment and pride yourself on quality work, this is the job for you!
Here’s what you’ll be responsible for:
Requirements: High school diploma or equivalent with five or more years’ experience in food service. Three years or more supervisory experience required. Degree in Culinary Arts preferred. Must have previous experience with banquets, kitchen equipment, and supplies inventory. Knowledge of Iowa Department of Health regulations is required. Serv Safe certification preferred. Knowledge of Windows and Microsoft Office software required. Experience with collective bargaining environment preferred. Excellent dietary, cooking, supervisory, and customer service skills preferred. Must be able to multi-task, prioritize and meet deadlines. Ability to work in a fast-paced environment. Must possess strong math and reasoning skills. Must be able to communicate effectively, both verbally and in writing, with persons of diverse backgrounds. Ability to stand and walk for long periods of time. Subject to walk-in freezer, hot equipment, hot oil, sharp objects, and wet floors. Must be able to lift 50 lbs. and push carts up to 150 lbs.
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