EXECUTIVE SOUS CHEF-EUREST-MOUNTAIN VIEW, CA
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As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.
Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations?
Come grow your career with Eurest.
Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods.
Essential Duties and Responsibilities: Include the following. Other duties may be assigned.
q Cooks and otherwise prepares foods according to recipes.
q Cuts, trims, bones and carves meats and poultry for cooking.
q Responsible for quality and consistency of product taste and presentation.
q Insures all deadlines are met in food production based on production orders.
q Cooks and carves meats, and prepares dishes.
q Weighs and measures designated ingredients.
q Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
q Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
q Serves customers in an efficient and friendly manner.
q Resolves customer concerns.
q Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
q Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements.
q Assumes responsibility for kitchen in absence of Executive Chef.
q Writes Menu’s in My Menu
q Understands I-Trax – Taking Inventory, Updating Pricing, adding New Items
q Understands Trim Trax
q Provides Tour Support – Assists Cafes
q Manages Kitchen when Chef is Gone on Assignment
q Assist Culinary Guild with Innovations
q Can Create and Manage Production Logs
q Can Create and Manage QA Logs
q Can work all stations in the café
q Can Place all order with all vendors (Sysco, Charlie’s, DPI, Ect,…)
- Ability to create/write recipes Will oversee the training of staff, daily kitchen operations, menu execution, food quality, waste and trim, cleanliness and sanitation, proper QA practices, waste practices (Trim Trax)
- Organization of all storage spaces, putting orders away
- Will have a mastery of ALL kitchen positions and stations.
- Have the ability to be in front of clients, handle situations quickly and responsively.
- Can think on their feet, be able to create, produce, and serve on the fly
- Mastery of i-trax, MyMenu program, all internal brands, Trim Trax
- Knowledge of food cost and how it pertains to a kitchen, product and quality identification
- Mastery of both basic and advanced culinary techniques to include, but not limited to:
* Sauce making
* Starch cookery
* Vegetable cookery
* Bread making
* Basic desserts
* Garde manger
* Stocks, broths, consommés
* Butchery/ fabrication of various meats , fish, poultry
qResponsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards
qMaintains sanitation and orderliness of all equipment, supplies and utensils within work area
qHandles foods items appropriately during preparation
qEnsures proper food preparation by utilizing approved recipes and in following prescribed production standards
qKeeps display equipment clean and free of debris during meal service as assigned
qCleans equipment, as assigned and in a timely fashion
qCleans workstation thoroughly before leaving the area for other assignments
qRepresents company in a courteous, efficient, and friendly manner is all customer and employee interactions
qInteracts with customers in a manner to ensure customer satisfaction
qGreets customers courteously
qServes customers quickly, Does not allow back-ups or snags in serving lines
qServes customer food and beverage orders quickly, in proper portions, in a courteous demeanor
qDemonstrates a complete understanding of daily menu items and explains same to customers accurately
qRelays relevant comments from customers directly to supervisors
qInteract with customers and resolves customer complaints in a friendly and service oriented manner
qConsistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently
qChecks to ensure that all display foods are merchandised attractively per standards
qServe food neatly and attractively per standard
qEnsures corporate and OSHA safety standards are followed
qFollows principles of sanitation and safety in handling food and equipment
qCleans up spills in the servey, dining area, his/her own work area immediately.
qCompletes shift work, as assigned, in a timely and thorough manner in accordance with department standards
qInforms chef, supervisor, in a timely manner when supplies are low
qFollows and observes all company policies and procedures
qFollows company standards for attendance and punctuality
qMaintains professional appearance at all times, clean and well groomed in accordance with company standards
qDevelops a positive working relationship with fellow workers and customers and avoids conflict
qAttends C.H.A.T. and all other training sessions
qAssist other functions as needed
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and Experience:
Associate’s degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.