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Sous Chef (salary) Fs

Company: Marriott - Baton Rouge
Location: Baton Rouge
Posted on: September 21, 2022

Job Description:

This is the job description for SOUS CHEF (SALARY)

Job Title: Sous Chef Salary
Department: Kitchen
Company: Dimension Hospitality
Reports To: Executive Sous Chef
Supervises: Lead Cook, Line Cook, Pantry-Prep Cook, Kitchen Steward

Job Purpose: To supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food stuffs.

Job Responsibilities:
1. Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking
and garnishing and sizes of portions are as prescribed.
2. Give instructions to cooking personnel on fine points of cooking.
3. Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other
social functions.
4. Assume responsibility for kitchen in absence of Chef.
5. Must be able to "prep" food products, using standardized food preparation techniques.
6. Must be able to visibly recognize "condition" of food, and cooking temperatures.
7. Other duties as assigned.

Job Skills:
1. Skillfully use kitchen tools, machines, or equipment needed in food preparation.
2. Read recipes for the items to be prepared, and be able to visualize the finished products.
3. Measure, cut, or otherwise work on materials or objects with great precision.
4. Use arithmetic to figure amounts of product/materials needed, quantities needed and cost of
products/materials.

Job Qualifications:
Education: ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
Experience: Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.
Licenses/Certifications: Must have Food Safety Certification

Management Activities:
X Interview, select and train associates
X Direct the work of associates
X Handle associate complaints
X Discipline associates
X Plan the work
X Determine the techniques to be used
X Apportion the work among associates
X Provide for the safety and security of the employees or the property
X Monitor or implement legal compliance measures
X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time
associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates).
X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing ,
advancement, promotion or any other change of status of other associates are given particular weight.

Physical requirements and working conditions:
Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of
manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

Additional physical, visual and working requirements:
X Identify and distinguish colors
X Stand for long periods of time
X Extreme cold (non-weather)
X Walk extended distances
X Extreme heat (non-weather)
X Wet or humid conditions
X Lift/carry 26-50 lbs.
X Near moving or mechanical parts
X Reach hands and arms in any direction
X With fumes or airborne particles
X Kneel and/or stoop repeatedly
X Able to work overtime and/or irregular hours
X Near risk of electrical shock
X Near loud noises

While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Keywords: Marriott - Baton Rouge, Baton Rouge , Sous Chef (salary) Fs, Hospitality & Tourism , Baton Rouge, Louisiana

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