Sous Chef- Cosentino's Brookside Market

Sous Chef- Cosentino's Brookside Market

Sous Chef- Cosentino's Brookside Market
December 21, 2011 - March 23, 2012
Location: Kansas City, MO
Benefits: This position is eligible for medical, vision, dental, and 401(k) retirmement plans. There is also long-term disability and life insurance provided by the company. Vacation and holiday pay and a credit union membership are other excellent benefits.
Employment Type: Full Time
Department: Deli
Description: Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet the company's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using
proper food-handling techniques.

As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. He or she may also aid in making sure the kitchen is up to safety standards, and that staff are obeying sanitation rules.


Duties: Prepares production list, Ensures that all stations remain stocked before and during the
meal period, Verifies that kitchen staff follows all recipes and portions servings
correctly, Keeps kitchen, dish, and storage areas clean and organized, Places food and supply orders as directed, Receives product be verifying invoice and freshness of merchandise, Trains employees to company standards, Sets excellent customer service and work examples, Actively participates as a member of the team, Manages staffing levels throughout shift, Oversees kitchen labor and food cost to budgetary requirements, Performs additional responsibilities, although not detailed, as requested by the Chef or Deli Manager at any time.
Qualifications: 1. College or culinary training or extensive cooking and production experience preferred.
2. Commitment to quality service, and food and beverage knowledge.
3. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
4. Professional communication skills, oral and written.
5. One to three years of pervious experience preferred
6. Must be able to stand for long period of time
7. Must be able to demonstrate excellent customer service skills
8. Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.