171 Menu Planning Jobs

Position Title: Sous Chef

Reports To: Executive Chef / Site Manager / Unit Manager

Role Description:

The purpose of this position is to prepare food as per Sodexo & client standards

Key Responsibilities

• Master in Continental and International Cuisines (Continental/Chinese) Plans menu for School Cafeteria and events.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Director about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

• Evaluates products to assure that quality, price and related goods are consistently met.

• Develops policies and procedures to enhance and measure quality; continually updates written policies and

procedures to reflect state-of-the-art techniques, equipment and terminology.

• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

• Provides training and professional development opportunities for all kitchen staff.

• Ensures that representatives from the kitchen attend service lineups and meetings.

• Periodically visits dining area when it is open to welcome members.

• Support safe work habits and a safe working environment at all times.

• Perform other duties as directed.

Qualifications:

• Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or

equivalent combination of education and experience.

• Provide, develop, train, and maintain a professional work force.

• Ensure all services to members are conducted in a highly professional and efficient manner.

• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a

team effort and maintain a positive and professional approach.

• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.