Vacancy expired!
ROLE AND RESPONSIBILITIES
LOCAL NON PROFIT ORGANIZATION is searching for a qualified sous chef to lead production of daily meals in a commissary-style kitchen service program. The Sous Chef is responsible for the production and service of lunch and dinner services on days not sponsored by a volunteer-team, and to serve as a role model for residents and staff members to look up to. The Sous Chef reports directly to the Culinary Director and oversees any individuals employed through the SER program. The Sous Chef will be responsible for communicating any issues with food storage, disposal, or donations directly to the Culinary Director.
Oversee meal production
Daily Menu Planning
Assist/training staff in warehouse practices
QUALIFICATIONS AND EDUCATION REQUIREMENTS
1. Must be able to read/write/speak fluently in English
2. Must be able to work on feet for six to eight hours
3. Must be able to lift and stock loads of up to 50 pounds
4. 3 years experience in comparable position, sous chef or chef de partie/chef de cuisine
PREFERRED SKILLS
Food Handlers Certificate, ServeSafe Certification - Immaculate culinary fundamentals
ADDITIONAL NOTES
Ideal candidate will also have experience working within a non-profit organization, or in a trauma-informed environment.
IF YOU ARE INTERESTED IN THIS POSITION AND QUALIFIED, PLEASE APPLY AT
WWW.LANDMARKSTAFF.COM
CALL AT 970-985-7000 TO DISCUSS YOUR APPLICATION
Vacancy expired!