The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability.
In this role, you will estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus.
The position will be primarily responsible for food microbiology preparation and analysis. The incumbent will be able to work with a group of analysts and technicians to ensure quality data, timely results, and compliance to iso 17025 and internal standards
In collaboration with the Food & Beverage Group, the Accountant / Bookkeeper will be responsible for providing bookkeeping and other accounting services tp businesses in the industry group, including: specialty grocery stores; supermarkets; restaurants and groups; manufacturers; and, other food companies.
In this role, the selected candidate will create chef recipes for O/S configuration, integration with provisioning scripts and O/S updates, responsible for providing technical support and/or leadership in the creation and delivery of technology solutions designed to meet customers business needs and, consequently, for understanding customers businesses.
In this role, the selected candidate interprets results and develops an understanding of how to translate to possible solutions; writes technical reports and maintains accurate and complete technical records.
The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service.