AJs Sous Chef

Get paid when you need it – daily, weekly or biweekly!

Are you prepped and ready for a new opportunity? Then step right into our state-of-the-art culinary kitchen at Prairie Meadows as a Sous Chef. In a bustling and thriving kitchen, the supervisor is responsible for overseeing the day-to-day activities of all kitchen outlets on property.

If you are committed to serving up an unforgettable culinary experience, this is the job for you!

Here’s what you’ll be responsible for:

• Ensure that all food is consistently prepared and served according to each outlet’s recipes, portioning, cooking, and serving standards.
• Prepare kitchen work area for daily operation and maintain all food service areas (kitchens, dish areas, storage areas, etc.) to state department of health codes and regulations.
• Oversee inventory by ensuring that the storeroom is stocked and in orderly fashion and that rotation of food items is correct.
• Review banquet event orders (BEOs) for the day and work with kitchen management to execute strategies to meet event requirements with proper setup.
• Coordinates and conducts the department training programs for new hires, as well as, safety training for all kitchen equipment and utensils.

Requirements
:

High school diploma or equivalent with five or more years’ experience in food service. Supervisory experience preferred. Experience in large full-service, high volume kitchen with banquet events preferred. Experience with collective bargaining environment preferred. Excellent dietary, cooking, supervisory, and customer service skills essential. Must be able to communicate effectively, both verbally and in writing, with people of diverse backgrounds. Knowledge of Iowa Department of Health regulations is required.

Serv Safe certification required. Basic knowledge of Microsoft Word and Excel required. Must have knowledge on plating and presentation standards. Strong attention to detail and multi-tasking skills a plus. Must be able to work in fast-paced, high-pressure environment. Must possess knowledge of labor management and inventory control. Ability to stand and walk for long periods of time. Subject to walk-in freezer, hot equipment, hot oil, sharp objects, and wet floors.

Must be able to lift 50 lbs. and push carts up to 150 lbs.