FIND PERSONALIZED JOBS
Sign up to Zippia and discover your career options with your personalized career search.
Sorry, we can't find that. Please try a different city or state.
APPLY NOW
Apply Now
×
FIND
PERSONALIZED JOBS

Sorry, we can't find that. Please try a different city or state.

CONTENT HAS
BEEN UNLOCKED
Close this window to view unlocked content
or
find interesting jobs in

Log In

Log In to Save

Sign Up to Save

Sign Up to Dismiss

Sign Up

SIGN UP TO UNLOCK CONTENT

or

The email and password you specified are invalid. Please, try again.

Email and password are mandatory

Forgot Password?

Don't have an account? Sign Up

reset password

Enter your email address and we will send you a link to reset your password.

Back to Log In

Log In

Log In to Save

Sign Up to Save

Sign Up to Dismiss

Sign up to save the job and get personalized job recommendations.

Sign up to dismiss the job and get personalized job recommendations.

or

The email and password you specified are invalid. Please, try again.

Email and password are mandatory

Already have an account? Log in

reset password

Enter your email address and we will send you a link to reset your password.

Back to Log In

Company Saved

Answer a few questions and view jobs at that match your preferences.

Where do you want to work?

Job Saved

See your Saved Jobs now

or

find more interesting jobs in

Job Dismissed

Find better matching jobs in

Your search has been saved!

Top 50 Sous Chef Skills

Below we've compiled a list of the most important skills for a Sous Chef. We ranked the top skills based on the percentage of Sous Chef resumes they appeared on. For example, 21.9% of Sous Chef resumes contained Food Safety as a skill. Let's find out what skills a Sous Chef actually needs in order to be successful in the workplace.

These Are The Most Important Skills For A Sous Chef

1. Food Safety
demand arrow
high Demand
Here's how Food Safety is used in Sous Chef jobs:
  • Promoted proper food safety and sanitation at all time and ensure kitchen equipment is properly maintained
  • Participate in developing and implementing policies and procedures for smooth operations and food safety.
  • Developed and implemented policies and procedures to ensure seamless operations and food safety.
  • Supervised a variety of 900 meals daily, as well as ensuring all food safety and sanitation codes were being followed.
  • Turned food safety audits from 65% to 98% from state health department as well as corporate audit.
  • Ensured minimal food waste, utmost food safety, kept labor and food cost to a minimal expense.
  • Ensured consistent high quality food, sanitation and food safety, loss prevention and excellent customer service.
  • Maintained sanitary working environment and up to date knowledge of Food Safety Guidelines, First Aid/C.P.R.
  • Supervised and coached a staff of six cooks in preparation, food safety and inventory control.
  • Take record temperatures and follow all required food handling and sanitation standards to ensure food safety.
  • Train team members, provide instruction, food safety, and maintenance of kitchen sanitation.
  • Certified Food Safety Manager: The National Registry of Food Safety professionals.
  • Handled food safety procedures on the pastry station and kitchen in general.
  • Trained general food safety and sanitation as well as HAACCP sanitation guidelines.
  • Managed And Controlled Inventory While Maintaining Food Safety Through HAACP Guidelines.
  • Enforced and maintained all health and food safety regulations.
  • Maintain kitchen cleanliness and food safety.
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Carry out inventory control duties and make sure high standards of food safety.
  • excecuted daily meals according to customer request and dietary needs.food safety, sanitation, and cleanup .

Show More

1,742 Food Safety Jobs

No jobs at selected location

2. Kitchen Equipment
demand arrow
high Demand
Here's how Kitchen Equipment is used in Sous Chef jobs:
  • Conduct daily inspections and maintain food sanitation and kitchen equipment safety reports.
  • Conducted Maintenance report check for nonfunctional kitchen equipment.
  • Performed routine general maintenance on kitchen equipment.
  • Analyzed needs and recommended action on requisition and maintenance of kitchen equipment and supplies to support a successful food service operation.
  • Maintain standards of sanitation, safety and food storage such as cleaning refrigerators, kitchen equipment and utensils, floors etc.
  • Inspect new staff proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Use of all kitchen equipment, policies and procedures; health guidelines and regulations.
  • Manage over the cleaning and organizing of kitchen equipment daily.
  • Maintain kitchen equipment and supplies while following sanitary OSHA guidelines.
  • Assure all personnel have been trained before operating kitchen equipment.
  • Skilled to use standard food preparation utensils and kitchen equipment.
  • Order meats, produce, and kitchen equipment.
  • Conducted inventories of kitchen equipment and food products.
  • Cleaned and sanitized all kitchen equipment daily.
  • Operate and maintain proper kitchen equipment.
  • Maintain and clean all kitchen equipment.
  • Inventory of all kitchen equipment/ R/M.
  • Managed department payroll -Monitored the safe operation and service of all kitchen equipment.
  • Keep kitchen equipment clean and maintain a clean kitchens environment.
  • Managed private functions Storage of kitchen equipment Maintain constantly improve the quality of food according to the corporate recipes .

Show More

1,052 Kitchen Equipment Jobs

No jobs at selected location

3. Banquet Facility
demand arrow
high Demand
Here's how Banquet Facility is used in Sous Chef jobs:
  • Prepared menus for banquet facility with capacity of 500
  • Promoted to direct staff of 7 in culinary operations at $1.5 million 205-room hotel, restaurant/lounge and banquet facility.
  • Supervised all food preparation for 120 seat dining room and 350 seat banquet facility serving international fare
  • Oversee operations including small breakfast/ lunch kitchen along with large banquet facility, and catering operations.
  • Opened a brand new facility with 300 seat dining room and 250 seat banquet facility.
  • Assist the Head Chef in the operation and management of an upscale restaurant and banquet facility
  • Managed the daily operations of restaurant and banquet facility with a staff of 45.
  • Assisted the Chef with all aspects of running an exclusive clubs kitchen and banquet facility
  • Supervised in the production of meals for this fine dining and banquet facility.
  • Prepared and served food for line service, banquet facility and outings.
  • Seated 120 customers, 200 rooms, and 500+ in banquet facility
  • Managed 300 seat restaurant and banquet facility of up to 1000.
  • Handled parties of various sizes in the banquet facility.
  • Supervised up to 10 employees in kitchen operations for a multi outlet banquet facility serving 10-500 guests.
  • Supervised a banquet facility and two a la carte restaurants serving up to 880 people.
  • Assisted Executive Chef in medium volume restaurant, with high volumebanquet facility.

Show More

5. Dinner Service
demand arrow
high Demand
Here's how Dinner Service is used in Sous Chef jobs:
  • Orchestrated dinner services, I maintained sanitation standards and supervised quality control.
  • Oversee Line Cooks During Dinner Service and Events * Scheduling Employees * Manage Day-to-day Duties in Absence of Executive Chef
  • Expedited dinner service from line, assuring quality control of food service, plating design, and consistency.
  • Prepped and produced all components, and plated desserts, for daily lunch and dinner service.
  • Assist Executive Chef with daily preparation of lunch and dinner service In members only Country Club.
  • Prepared sauces soup of the day and side dishes for the lunch and dinner services.
  • Assisted the Executive Sous Chef in expediting all breakfast, lunch, and dinner service.
  • Managed the prep crew during lunch and ran the line during dinner service.
  • Planned dinner menus, prepped, and cooked for dinner service.
  • Led the line during dinner service, serving 300-400 people nightly.
  • Cleaned and sanitized work station and utensils after each dinner service.
  • Expedited during dinner service and assisted on the line as needed.
  • Supervised ten employees in preparation for dinner service.
  • Prepped food items for nightly dinner service.
  • Prepared and executed lunch and dinner service.
  • Work on the line during dinner service.
  • Run dinner service including ensuring all stations running smoothly and in unison Follow all recipes properly ensuring no food waste.
  • Worked full-time until February, 2013 then throughout the rest of 2013, worked Saturday night dinner service.
  • Breakfast and Dinner service Opened kitchen Food quality control Placed food and supply orders
  • Ensured my mise en plas was ready for lunch and dinner service.

Show More

Job type you want
Full Time
Part Time
Internship
Temporary
6. Daily Specials
demand arrow
high Demand
Here's how Daily Specials is used in Sous Chef jobs:
  • Developed two to four daily specials introducing new menu items and evaluating customer response.
  • Prepared daily specials, soups and sauces for busy summer season, expedited 500 - 600 covers.
  • Presented daily specials to the serving staff informing them on taste, description, and d cor.
  • Collaborated with Executive Chef and Executive Sous Chef in creating new menu items and daily specials.
  • Created and prepared daily specials and performed duties of all stations behind the line.
  • Create daily specials and cater to individual requests on a per guest basis.
  • Prepared daily specials for busy summer season, expedited 200 - 1500 covers.
  • Work directly with the executive chef on menu changes, and daily specials.
  • Assisted with menu development which included daily specials and new menu items.
  • Created daily specials twice per day and changed menus accordingly.
  • Introduced new concepts to the menu and created daily specials.
  • Plan Daily Specials, assure quality control, and minimize waste
  • Created daily specials and menu additions.
  • Developed menu and daily specials.
  • Created daily specials for various stations/
  • Open, Close, Prep, Line, Expo, Produce Ordering, Training New Employees, Daily Specials
  • Worked with Executive Chef on all aspects of kitchen management Created daily specials using Pikes Place Farmers Market to develop product knowledge
  • Created the daily specials menu.
  • Manage more than 10 employees Daily specials Work with vendors and order all protein, and supplies needed for the restaurant.
  • Prepared daily specials for lunch and dinner Worked with owner/restaurant manager to change menu each season.

Show More

174 Daily Specials Jobs

No jobs at selected location

7. Cuisine
demand arrow
high Demand
Here's how Cuisine is used in Sous Chef jobs:
  • Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction.
  • Worked with the finest ingredients, always challenging with a variety of seasonal ingredients along with diversity of cultures cuisine.
  • Lead and Presenter of exotic food display themed carving stations, buffets and butler pass service cuisine.
  • Provided the skills necessary to produce outstanding and traditional Irish cuisine in a time-honored Irish pub.
  • Assist with food costs, ordering and timely menu changes for southwestern and continental cuisines.
  • Served as the culinary chef responsible for preparing and presenting quality Italian cuisine.
  • Managed employees while Executive Chef and Chef Cuisine were not on shift.
  • Assume the role of Chef De Cuisine when needed & necessary.
  • Expanded Knowledge in the areas of fresh seafood and fusion cuisine.
  • Have a kosher division and a full Indian cuisine menu.
  • Planned and directed food preparation for refined southern cuisine.
  • Reported to Executive Sous Chef and Chef de Cuisine.
  • Specialized in preparing American cuisine with Southern flair.
  • Prepared foreign cuisines for clientele Prepared Easter Mediterranean cuisine, with emphasis on Turkish ingredients.
  • Prepared and customized innovative entrees and cuisine for holidays, private clients and corporate V.I.P for special occasions.
  • Worked closely with Chef Roy Yamaguchi and acquired insights and techniques for his specialty Hawaiian Fusion cuisine.
  • Performed purchasing function for this $7 million upscale establishment specializing in Italian and korean cuisine.
  • Smoked Salmon, Pork Roulade, or any other global cuisine etc.
  • Organized special events, Acted as Chef de Cuisine when necessary.
  • Oversee all production for the Caf Restaurant, specializing in Mediterranean cuisine.

Show More

807 Cuisine Jobs

No jobs at selected location

8. Labor Costs
demand arrow
high Demand
Here's how Labor Costs is used in Sous Chef jobs:
  • Demonstrated continuous commitment to reducing food and labor costs by controlling inventory and ordering and managing labor by reducing overtime.
  • Supervised all shifts, managed food and labor costs and upheld professional standards in Wolfgang Puck Fine Dining Group.
  • Played integral role in cost savings/food cost reduction by accurately monitoring and reporting food / labor costs and waste.
  • Coordinate the purchasing of all food and maintain menus, maintaining approved food costs and labor costs.
  • Handled special event planning, managed catering staff, and, controlled food and labor costs.
  • Lead role in budget management, labor costs as well as maintaining kitchen supply requirements.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Managed food and labor costs in Main Kitchen, Buffet, Banquets and Steakhouse
  • Assisted in ordering, purchasing, cost control, food and labor costs.
  • Reduced labor costs 25% through the effective use of capacity planning.
  • Managed back of house labor cutting staff to keep labor costs low.
  • Maintained tight labor costs and an average 27% food cost.
  • Streamlined job duties and processes in order to save labor costs.
  • Demonstrated continuous commitment to reducing food and labor costs.
  • Involved in maintaining budgeted food and labor costs.
  • Managed labor costs, schedules and productivity.
  • Monitored food and labor costs.
  • Controlled Food and Labor Costs.
  • Helped cut labor costs due to my hard work ethic and need for less cooks on "down times."
  • Train staff Control labor costs Order stock Prepare food for daily showcase and run catering production Manage kitchen with 10 Staff members

Show More

20 Labor Costs Jobs

No jobs at selected location

9. Customer Service
demand arrow
high Demand
Here's how Customer Service is used in Sous Chef jobs:
  • Motivated, coached and monitored staff performance ensuring great customer service and excellent food quality.
  • Engage with one hundred percent satisfaction within customer service leaving every customer highly satisfied.
  • Trained employees in customer service and food preparation procedures coinciding with high-end establishment standards.
  • Developed relationships with high government agents per customer service.
  • Developed and maintained exceptional customer service standards.
  • Provided excellent service and properly portioned foods according to the menu, with a high standard of customer service details.
  • Provided customer service and food preparation expertise for 5 Star/5 Diamond facility and Aspen's #1 hotel.
  • Greeted customers and provided excellent face-to-face customer service to customers within the establishment and over the phone.
  • Provided superb customer service to ensure all guests had an excellent experience while at the restaurant.
  • Front Case, Hot Bar/Noodle Bar, assisted in quality of customer service and satisfaction.
  • Provide customer service, utilizing my interpersonal skills, to customize menus and party experience.
  • Skilled at organizing merchandise, communicating with employees, and providing excellent customer service.
  • Cashier, food prep, customer service, dish washing, fry station.
  • Provide courteous and informative customer service in an open kitchen format.
  • Trained kitchen staff to provide excellent customer service.
  • Scratch baked all desserts and breads daily All duties pertaining to excellent food service, presentation and customer service.
  • Key player in Hilton's grand opening welcoming guests and serving their needs Customer Service Representative.
  • Promoted twice within two years of employment due to excellent customer service skills and nutrition expertise.
  • Provide exemplary customer service while serving and interacting with house members.
  • Graduate of Harrah's University Extensive Customer Service Grill Chef/Prep Cook Trainer 50+ Employees

Show More

140 Customer Service Jobs

No jobs at selected location

10. Saut
demand arrow
high Demand
Here's how Saut is used in Sous Chef jobs:
  • Experienced grill, saute, and Sous Chef(relief) at a fine dining French-American theme restaurant.
  • Saute, Garde Mange, Butchering Tenderloin and other meats.
  • Worked sautee, grill and salad stations as needed.
  • Saute, grill and Expo/Plating.
  • Operate all stations on the line including fry, Prep, Sautee, Pantry, and Grille.
  • Work Sautee, Fry, and, Grill Stations.
  • Line cook, Prep cook And saut
  • Developed popular daily specials with personally sourced ingredients for broiler and saut stations.
  • Cooked from the daily menu, for larger banquets, this includes, broiling, saut ing and grilling.
  • Directed arts and crafts for residents twice a month and showed residents on how to bake and saut .
  • Cross trained several positions including fry, pantry, prep, grill, and saut stations.
  • Trained all new individuals on grill, fish, saut , pantry, and expo station.
  • Worked all stations on the line, excelled at Grill and saut .
  • Worked all stations including grill, saut and pantry.
  • Worked saut , salad station and expedited.
  • Expedite Orders Work Sautee, Grill, Broiler, and Fryer Stations.
  • Worked grill, fish, saut , pantry, and expo stations.
  • Managed saut station and training oversaw production of high-volume establishment for this $1.5 million upscale restaurant specializing in Nuevo Latino Cuisine
  • Line Cook - Nick's Fish Market Prepared sauces and salads and worked the saut station.
  • Prepared American style/Fine dining cuisine * Ordering and inventory * Operated saut station

Show More

873 Saut Jobs

No jobs at selected location

11. Safety Standards
demand arrow
high Demand
Here's how Safety Standards is used in Sous Chef jobs:
  • Developed skills in restaurant environment including food handling, equipment operation and safety standards.
  • Comply with and enforce sanitation regulations and safety standards.
  • Monitor sanitation practices and follow kitchen safety standards.
  • Enforced safety standards and reported any unsafe conditions.
  • Observed compliance with sanitation regulations and safety standards.
  • Maintain sanitation and safety standards.
  • Managed the preparation of timely and tasty food production while adhering to food safety standards at a busy casual dining establishment.
  • Assisted in the enforcement of health and safety standards and prevention of health code violations within the kitchen.
  • Sanitized and organized the kitchen to ensure hygiene and food safety standards were meet.
  • Maintained a clean working environment and prepared food to food safety standards.
  • Provided cooking and dining and culinary areas, maintaining safety standards.
  • Maintain sanitation, health, and safety standards in work areas.
  • Take part in monthly Food quality and Safety Standards Essential.
  • Maintained health and safety standards in restaurant at all times.
  • Recognized the need for and emphasized strict food safety standards.
  • Maintained health and safety standards required by the restaurant.
  • Ensured adherence to health codes and safety standards.
  • Maintain safety standards outlined by the company.
  • Manage employees to ensure quality, production and safety standards are being met maintained.
  • Comply with and enforce sanitation regulations and safety standards.Maintain a positive and professional approach with coworkers and customers.

Show More

39 Safety Standards Jobs

No jobs at selected location

12. Staff Members
demand arrow
high Demand
Here's how Staff Members is used in Sous Chef jobs:
  • Directed purchasing and procurement, facilitating daily line-ups and training sessions with staff members, and executing quarterly reviews.
  • Hired, trained, and managed all staff members to execute quality food in Concord's single fine-dining restaurant.
  • Coached and mentored 30 staff members by offering constructive feedback and taking interest in their long-term career growth.
  • Involved in delegating responsibilities to the staff members and ensuring proper food turnout within a designated time frame.
  • Managed, trained, and mentored new staff members to improve efficiency and quality of product and services.
  • Managed 25-50 staff members for convention kitchen and providing food services for up to 2,500 guests.
  • Perpetuated proper safety, sanitation, and food handling from all staff members.
  • Oversee kitchen staff members on preparation, timing and execution of food.
  • Assure all staff members follow all safety and proper food handling measures.
  • Ensured that all staff members maintained health code standards and food quality.
  • Managed daily kitchen operations with 35 staff members.
  • Involved in scheduling and payroll for staff members.
  • Trained and supervised staff members at food stations.
  • Developed and trained new staff members.
  • Supervised daily activities of staff members.
  • Disciplined underperforming staff members and provided incentives for staff members to go above and beyond the expectations of their particular roles.
  • Trained and coached new staff members on how to prepare menu items to standard.
  • Trained new kitchen staff members in order to provide best quality of food.
  • Organized kitchen to maximize efficiency of service while instilling urgency in staff members Organized Sunday Brunch buffets and catered onsite weddings
  • Developed personally from lead line cook to Sous Chef (2005 promoted) Successfully managed 25 staff members within the company.

Show More

39 Staff Members Jobs

No jobs at selected location

13. Chefs
demand arrow
high Demand
Here's how Chefs is used in Sous Chef jobs:
  • Assure servers/chefs have everything they need to assure client is happy with food and buffet set up.
  • Supervised and trained a staff of 15 with the executive chefs and owners.
  • Helped hire current team, complete change over from old chefs team.
  • Maintain appropriate ingredient levels in pantry for use by chefs during classes.
  • Supervised 25 member team including two Sous chefs and support staff.
  • Assisted executive chef with training of new store chefs and managers.
  • Assisted Sous Chefs in directing all back of the house operations.
  • Controlled back of the house operations in chefs absence.
  • Managed Chefs feature book, for future menu items.
  • Managed each chefs station to ensure quality and efficiency.
  • Hire, train, and direct fifty cooks/chefs.
  • Train and direct multiple cooks/chefs.
  • Train all new cooks to the specs of the chefs.
  • Worked in an extremely fast paced environment alongside several other chefs to produce top quality foods to loyal customers.
  • Hosted and cooked for Earl's chefs tables, created marketing statergies and responsible for guest relations.
  • United States Was the Sous Chef for two different chefs with Copper Falls.
  • Cover corporate chefs and all chefs cost control and minumize product waste.
  • Experienced and observed master chefs from Japan in the Bouley test kitchen.
  • Prepare daily mise en place according to Chefs standards.
  • Worked under Chefs Christian Hartonnian & Chef Larry Fenale.

Show More

194 Chefs Jobs

No jobs at selected location

14. High Volume
demand arrow
high Demand
Here's how High Volume is used in Sous Chef jobs:
  • Cooked and prepared meals closely following menu recipes in an extremely fast paced/ high volume microbrewery.
  • Supervised a kitchen staff of 10 in a high volume dining hall with various outlets and diverse range of food choices.
  • Expedited service of dishes, overseeing the entire line during dinner service, in a fast paced, high volume environment.
  • Experience in high volume upscale banquets and plated dinners, setting up and breaking down said, functions.
  • Lead cast in high volume environment with an average of 1200 guests per meal period.
  • Ensured quality service and foods in a very high volume venue with a staff of 18
  • Executed services for all food stations in short order lines and high volume restaurants.
  • Managed 15 people and oversaw production of high volume fine dining establishment.
  • Prepared a high volume of food orders for up to 1,200 guests.
  • Analyzed menus delegated and prepared for high volume parties and banquets.
  • Prepared meals in a high volume kitchen with exceptional precision.
  • Cooked fresh food in a high volume environment.
  • Inventory control for a high volume upscale restaurant.
  • Perform well in high volume/high stress situations.
  • Asked for assistance during high volume times.
  • Worked in high volume restaurant.
  • Prepare entrees, specialty dishes, and desserts in a high volume restaurant; creating unique menu items and plate presentations.
  • Award winning, contemporary, high profile, high volume Italian restaurant.
  • Gained fine dining knowledge in high volume setting
  • expedited hotline during high volume business times, assisting all stations to generate the best service and quality.

Show More

630 High Volume Jobs

No jobs at selected location

15. Special Events
demand arrow
average Demand
Here's how Special Events is used in Sous Chef jobs:
  • Implemented new promotional menu concepts and designed special events and catering.
  • Consult with members on large scale banquets, weddings, and unique special events, including a member event serving 1000.
  • Oversee the preparation of both daily meals in the club house, and food for banquets, weddings and special events.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Completed daily food preparations along with planning menus for special events, guest bands, and weekly corporate meetings.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Advised students in academics and learning performance and assisted with campus tours, orientations, and special events.
  • Worked banquets, special events, and assisted Chef instructors, on the education floor.
  • Developed recipes and menus with departmental managers for special events and large catered events.
  • Managed special events including wedding receptions & private parties; serving buffet or seated.
  • Presented appetizing food items for large groups and special events, i.e.
  • Handled all catering for special events, board meetings and dinners.
  • Catered all special events as well as menu costing.
  • Organize and create menu's for special events.
  • Organize banquets and special events with executive chef.
  • Coordinated special events, banquet and brunch menus.
  • Catered for Party's and Special Events.
  • Managed food delivery for 200+ guests for special events Reviewed weekly inventory charts and recorded facility needs.
  • organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • assumed chef role in chefs absence .developed the menu for special events.

Show More

148 Special Events Jobs

No jobs at selected location

16. Daily Operations
demand arrow
average Demand
Here's how Daily Operations is used in Sous Chef jobs:
  • Led projects in organizing daily operations, ordering and inventory forecasts, and maintaining sanitary procedures.
  • Managed daily operations including menu planning, purchasing, ordering, food preparation and inventory.
  • Maintained standards of cleanliness of daily operations.
  • Maintained health-related documentation of daily operations.
  • Managed daily operations of restaurant, participate in menu development, retrain staff on food presentation, and train new hires.
  • Organized prep and production lists for daily operations including catering orders, retail needs, and large scale special events.
  • Managed the daily operations of the two restaurants, room service for 92 suites, banquet production and employee cafeteria.
  • Train and supervise the daily conduct of the staff and support them in daily operations.
  • Opened the restaurant for daily operations and was responsible for ensuring proper closing procedures.
  • Assisted Executive Chef in all aspects of daily operations of restaurant.
  • Second in charge of the daily operations in the kitchen.
  • Work side by side with management staff organizing daily operations.
  • Ensured employees are cross-trained to support successful daily operations.
  • Assist Chef Manager in daily operations of the kitchen.
  • Manage the daily operations of the kitchen.
  • Assist Executive Chef in daily operations.
  • Set up for daily operations.
  • Executed daily operations of restaurant procedures Inspected food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
  • Assist in running daily operations of kitchen in 100 seat capacity, $3.6 million revenue neighborhood Gastropub.
  • Assist Executive Chef with Daily Operations of a Country Club Restaurant and Function Rooms

Show More

14 Daily Operations Jobs

No jobs at selected location

17. Cost Control
demand arrow
average Demand
Here's how Cost Control is used in Sous Chef jobs:
  • Used software program (Event Master) to keep track of inventory, budgeting, cost control, and invoice reconciliation.
  • Trained 40 crew members provided continuous coaching on recipe instructions presentation sanitation food safety and cost control.
  • Cost Control Labor and Food Cost for not only Restaurant but for Catered Events.
  • Handled inventory, pricing, daily menu changes and cost control.
  • Assisted in inventory, food cost, and labor cost control.
  • Conducted weekly Food, paper and nutritional products cost controllable.
  • Maintained quality and cost control to company specs.
  • Inventory, product ordering, and cost control.
  • Conducted monthly inventories, pricing and cost controls.
  • Stock and Cost control Accomplishments Lead cook.
  • Trained in cost controlling and yield charts.
  • Focus on portion and cost control.
  • Implemented cost controls for food ordering.
  • Assisted in preparation of daily menu specials for fine dining establishment Maintained food cost control, time management, and quality control
  • Grill, converse, and served high Government officials VIP dishes Inventory and cost control while facilitating kitchen security procedures.
  • Planned and developed menus in line with forecasted budgets and food cost controls.
  • Inventory and cost control Work directly with farmers to purchase produce
  • Hired and trained all staff Assisted with menu planning Responsible for cost, quality, production and food cost control
  • Staff supervision Utilize and ensure kitchen sanitation, hygiene and safety procedures Inventory, ordering and cost controls
  • Cost controls, food/ labor Butchery Inventory/ purchasing/ waste controls

Show More

55 Cost Control Jobs

No jobs at selected location

18. Inventory Control
demand arrow
average Demand
Here's how Inventory Control is used in Sous Chef jobs:
  • Supervised staff, expedited ordering and inventory control, oversaw kitchen maintenance and prepared schedules.
  • Inventory control and menu development.
  • Focus on all aspects of management including; team building, strategy development, personal development, cost and inventory control.
  • Meet financial objectives by controlling cost, waste and inventory controls without sacrificing quality or quantity (portion sizes).
  • Maintained the food cost and inventory control, planned menus, created recipes, coached and trained 50 FTE employees.
  • Collaborated closely with the Executive Chef of the Professional Sports Catering Company on inventory control, purchasing and menu planning.
  • Organize and rotate products in the freezer, dry storage and walk in cooler, as well as inventory control.
  • Collaborate with executive chef in purchasing and inventory control, monitor food cost containment and reduction.
  • Inventory control, food cost analysis and management, Health Inspection Contact and Sanitation Control.
  • Collaborate with Executive Chef on inventory control, employee training, and restaurant closing.
  • Collaborate with Executive Chef on inventory control, employee concerns, and operations.
  • Assisted with menu design, ordering food and supplies and inventory control.
  • Worked with Executive Chef to establish budgeting and inventory controls.
  • Aided in inventory control, ordering, and menu writing.
  • Ordered food supplies and managed inventory control.
  • Assisted with ordering and inventory control.
  • Inventory control and loss prevention.
  • Inventory control Checked, ordered and maintained inventory for kitchen to ensure catering/events were exceeded for customer expectations.
  • oversee operations of kitchen, ordering, inventory control, menu development, cost control, training of kitchen staff
  • Inventory control and ordering of food and supplies to run a full time catering kitchen.

Show More

10 Inventory Control Jobs

No jobs at selected location

19. Line Cooks
demand arrow
average Demand
Here's how Line Cooks is used in Sous Chef jobs:
  • Trained employees in areas such as line cooks, cooks, pastry chefs, and garnishee salad personnel.
  • Worked the line with line cooks to ensure food was cooked to order to proper specifications.
  • Assisted the Executive Chef by liaising between him the customers, line cooks and food servers.
  • Trained line cooks on all stations, assisted with scheduling, wrote daily menus.
  • Trained and managed new employee line cooks and achieved significant improvements in their productivity.
  • Manage and train line cooks on station sanitation, prep, and production.
  • Helped train over fifteen line cooks for the ballparks individual concession stands.
  • Work and maintain the organization of the line and supervise line cooks.
  • Supervised and trained new line cooks, and kitchen staff.
  • Worked side-by-side with line cooks and responsible for employee scheduling.
  • Trained new line cooks, Implement effective procedures and policies.
  • Coordinate Line Cooks * Menu Development and Planning * Cost Analysis
  • Prepare meals for patrons * Aid in managing line cooks
  • Train line cooks on executing items on their stations.
  • Trained line cooks basic French cooking techniques.
  • Prepped line cooks and bakers.
  • Run the line with 4 line cooks.
  • Supervised line cooks, made nightly specials, soups, sauces, saut ed during dinner
  • Supervised line cooks and P.M banquet staff along with sanitation crew.
  • Created new recipes and updated existing menu to reflect more consistent quality service Responsible for ordering and inventory Trained new line cooks

Show More

1,716 Line Cooks Jobs

No jobs at selected location

20. Breakfast Pastries
demand arrow
average Demand
Here's how Breakfast Pastries is used in Sous Chef jobs:
  • Plan dessert and breakfast pastries menu with the executive Pastry Chef after studying her techniques, preferences, and style.
  • Make all meals from scratch including breakfast pastries, pancakes, scones, biscuits, and more.
  • Assisted with baking breads, cheesecakes, and dessert pastries and breakfast pastries.
  • Baked rolls and challah breads, breakfast pastries, desserts Supervised kitchen sanitation and safety Trained new kitchen workers

Show More

2 Breakfast Pastries Jobs

No jobs at selected location

21. BOH
demand arrow
average Demand
Here's how BOH is used in Sous Chef jobs:
  • Trained new FOH as well as BOH to completely focus on delivering a high quality customer experience.
  • Run all day to day BOH operations for high volume fine Dining Room and employee dining room.
  • Established daily prep lists and par levels for usage in both FOH and BOH areas.
  • Supervised BOH shifts for restaurant achieving $500k in yearly sales revenue.
  • Assisted in hiring process and conducted interviews for FOH and BOH staff.
  • Organized and executed weekly event with Chefs, BOH and FOH managers.
  • Created daily features, evaluating and educating both FOH and BOH staff.
  • Managed, trained, hired, and developed BOH kitchen staff
  • Maintained a positive attitude between FOH and BOH employees.
  • Preformed weekly inventory of all BOH required items.
  • Managed FOH and BOH for all events.
  • Assisted in training of all BOH employees.
  • Manage over 100 BOH team members daily.
  • Trained and oversaw BOH staff.
  • Conduct interviews for BOH applicants.
  • Worked directly under Chef Paul in culinary training as a Sous Chef and trained for lead Expeditor cooking position in BOH.
  • Worked every position in BOH in two years and was promoted to Manzanas a Sous Chef.
  • Trained and supervised all boh staff.
  • Staff of 40 BOH with 3 sous chefs.
  • Hold preshift meeting with FOH and BOH.

Show More

74 BOH Jobs

No jobs at selected location

22. High Food Quality
demand arrow
average Demand
Here's how High Food Quality is used in Sous Chef jobs:
  • Supported and assisted the Executive Chef in routine and specific tasks to maintain high food quality and presentation.
  • Developed menus and pricing; verified portion control and consistently attained high food quality standards.
  • Supervised the preparation and service of food, while maintaining high food quality and presentation.
  • Created and sustained high food quality and appearance at Louisville's most prominent attraction.
  • Help with the planning of menus and meals Maintain high food quality and presentation.
  • Maintain high food quality, review delivered products and ensure proper storage.
  • Maintained high food quality and presentation.
  • Managed kitchen operations when EC was not present Ensuring proper portion sizes and consistently attained high food quality standards.
  • Maintained high food quality and presentation *Trained and oversaw kitchen employees on procedures, preparation and cleaning duties.
  • Maintained high food quality and presentation, insuring health code standards were met andensured customers were served effectively.
  • Verified proper portion sizes and consistently attained high food quality standards.Consistently kept a clean environment by adhering to all sanitation requirements.
  • Managed kithen staff by recruiting, training and supervising.Verified proper portion sizes and maintained high food quality standards.
  • Assist chef Inventory Manage food expenditure Train and oversee kitchen workforce Menu planning Maintain high food quality

Show More

23. Recipe Development
demand arrow
average Demand
Here's how Recipe Development is used in Sous Chef jobs:
  • Directed menu design and recipe development, considering seasonal availability of ingredients and potential customer count.
  • Assist with recipe development, especially for internationally themed events.
  • Worked directly on recipe development and menu selection.
  • Worked on recipe development for the original / base menu as well as the daily specials and the seasonal menu changes.
  • Managed production kitchen, menu design, recipe development, and opened a restaurant extension of the catering business.
  • Direct daily operations (vendors, inventory, cost savings, recipe development, and consistency).
  • Lead menu creation and recipe development to stand out as a top destination in the area.
  • Cook, prep, clean, inventory, scheduling, menu creating, recipe development.
  • Assist with menu and recipe development of our seasonal menus with the Executive Chef.
  • Cooked using local port ingredients and traditional recipes along with new recipe development.
  • Consulted with Chef on menu creation, recipe development, and budgeting.
  • Worked with Executive chef in menu planning and recipe development.
  • Spearhead for all menu and recipe development.
  • Created new menu items and recipe development.
  • Helped with recipe development in the opening of STK Atlanta Supervised up to 14 employees in a shift.
  • Bar Mercado- Santiago, Chile Specialized in kitchen team management, control of inventory, menu/recipe development.
  • Assisted in recipe development for Michael Mina's recipe exchange for new market/ restaurant concept.
  • Opened new fine dining restaurant Menu and recipe development, staff training and management
  • Assisted Executive Chef in recipe development Lead catering team in execution of high volume contracts
  • Buffet and Banquet Chef * Recipe Development * Maintained Kitchen Operations and Sanitation Standards

Show More

2 Recipe Development Jobs

No jobs at selected location

24. Quality Standards
demand arrow
average Demand
Here's how Quality Standards is used in Sous Chef jobs:
  • Managed the operation of kitchen including food preparation, physical maintenance, and inventory functions to ensure quality standards were met.
  • Lead a ten (10) member staff in their pursuit of guest service excellence and exceptional food quality standards.
  • Ensured that prepared food met quality standards, while also estimating actual food requirements, before being served to customers.
  • Committed to high quality standards and utilizing my experience and expertise in preparing a broad range of fine cuisine.
  • Work with culinary team to ensure that all menu items are prepared and presented at high quality standards.
  • Executed our menus to meet quality standards set up by the food and beverage director.
  • Reduced food cost percent from 58% to 38% without sacrificing quality standards.
  • Establish presentation technique and quality standards, and plan and price menus.
  • Ensured that all food served is arranged properly and met quality standards.
  • Ensured all food items comply with portion size and quality standards.
  • Inspected all deliveries and product to meet the highest quality standards.
  • Evaluate food products to ensure that quality standards are consistently attained.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Provide high quality standards of food preparation and presentation.
  • Ensured food met all quality standards and sanitation standards.
  • Coordinated with chef on quality standards.
  • Completed all audit and quality standards documentation.
  • Created recipes and maintained recipe compliance Exceeded quality standards for company guidelines Maintained Food & Labor budgets
  • moved the business through new menu items faster times and better quality standards to #1 on trip advisor.
  • March 2006 Responsibilities included: Oversaw recipe and quality standards, food production and food expediting.

Show More

111 Quality Standards Jobs

No jobs at selected location

25. Room Service
demand arrow
average Demand
Here's how Room Service is used in Sous Chef jobs:
  • Supervised, trained and scheduled up to 50 staff for restaurant meal service, room service and catering.
  • Created hotel style room service for culinary department feeding 5 to 6 hundred patients each meal period.
  • Control the cook's line servicing three outlets and room service from 7:00 am to midnight.
  • Managed all banquets, Room service, special events, weddings, cocktail parties and receptions.
  • Supervised and coordinated activities of banquets, restaurant dining room, lounge and room service.
  • Manage three-meal-a-day restaurant, room service, lobby bar and specialty restaurant food production.
  • Maintained service and sanitation standards in restaurant, bar/lounge and room service areas.
  • Directed 24 hour Room Service, Butcher Shop, and Cornucopia Bistro Dining.
  • Supervised operations for two Restaurants, Banquets, Club Lounge and room service.
  • Managed proficiency of cooks, overseeing restaurant, banquets, and room service.
  • Full Service Dining, Lounge, Room Service and Catering Operations.
  • Check in produce and deliveries; Assist in room service.
  • Opened restaurant on weekends, cooked Sunday brunch and room service
  • Developed room service menu and daily chef specials.
  • Directed food preparation and service for Aaria, room service, banquets and outside pool area.
  • Opened and organized a la carte/room service, breakfast and lunch.
  • Help with banquet and Room service order..
  • Managed three outlets within the hotel, including: Hana Lounge, Ember Grille, room service.
  • Supervised production for all foodservice outlets, including banquets, Winsors Restaurant, and Room Service.
  • Directed all operations pertaining to the hotline for the Plumeria Beach Caf , banquet functions, and room service.

Show More

59 Room Service Jobs

No jobs at selected location

26. Haccp
demand arrow
average Demand
Here's how Haccp is used in Sous Chef jobs:
  • Organize and prepare all banquet and specialty functions; maintain ordering, purchasing, HACCP, OSHA and sanitation practices.
  • Ensured that all staff understands all local, state and federal health, sanitation and HACCP regulations.
  • Assist Executive Chef with ordering, inventory, costing menus, tastings, and maintaining HACCP records.
  • Maintain daily HACCP and Serve Safe to ensure a safe work environment and production of food.
  • Installed model work standards with purpose to efficiently plan meals, HACCP guidelines & training.
  • Train and oversee kitchen workforce on recipe procedures, cleaning & HACCP duties.
  • Monitor food handling and storage procedure to ensure HACCP are being followed.
  • Maintained records including daily production sheets, temperature logs and HACCP reports.
  • Ordered and prepped food, oversaw adherence to HACCP standards.
  • Supervised sanitary duties to meet HACCP guidelines.
  • Prepared daily production sheets and HACCP logs.
  • Maintained healthy and food HACCP guidelines.
  • Implemented and managed proper HACCP regulations
  • Managed main restaurant in hotel during breakfast and lunch shifts Monitored HACCP program and kept records of all logs.
  • Helped develop and implement a standardized HACCP plan Oversaw all food ordering, delivery, and inventory controls.
  • Drafted and created an approved HACCP plan for NYCDOH to get Sous Vide operational at Hudson.
  • Maintained all sanitary regulations and HACCP plans for one small commercial kitchen.
  • Filed all haccp, refrigerator, and freezer logs.
  • Implement policy and procedure and HACCP procedures 10.
  • Peovided HACCP plan Prepared meals to proper temp.

Show More

17 Haccp Jobs

No jobs at selected location

27. Monthly Inventory
demand arrow
average Demand
Here's how Monthly Inventory is used in Sous Chef jobs:
  • Aided executive chef with food/supply ordering and monthly inventory/food cost estimating.
  • Ensured accuracy of monthly inventory to accurately control food cost.
  • Assisted with monthly inventory and concentration on product quality assurance.
  • Assisted management with monthly inventory control and weekly stock ordering.
  • Assisted with food/supply ordering and monthly inventory/food cost estimating.
  • Complete product ordering and monthly inventory.
  • Controlled monthly inventory, delegated basic kitchen tasks, and ensured a safe working environment for a team of 15 employees.
  • Controlled, zoned and organized entire prep kitchen, maintained all pastry budgets, costing, and monthly inventory.
  • Maintained communication between kitchen staff and the front of the house, conducted daily purchase analysis and monthly inventory.
  • Monitored monthly inventory levels and reconciled with sales and purchasing to derive a food cost averaging 26.7%.
  • Maintain daily purchasing, weekly scheduling, monthly inventory, food and labor costs.
  • Managed all evening personnel and performed the monthly inventory duties.
  • Reported monthly inventory of fresh and dry food supplies.
  • Assisted the Executive Chef in weekly and monthly inventory.
  • Executed monthly inventory with all managers to control costs.
  • Conduct monthly inventory with multiple storage areas.
  • Order food supplies, do monthly inventory.
  • Manage staff during breakfast, lunch and dinner, Coordinated events and manage a monthly inventory.
  • Supervised kitchen staff Maintained food and labor cost and performed monthly inventory.
  • Count monthly inventory * Ensure proper product rotation * Employee Scheduling * Monitor labor percentage * Delegate detail cleaning chores

Show More

28. CAF
demand arrow
average Demand
Here's how CAF is used in Sous Chef jobs:
  • Managed the animation building restaurant and cafeteria.
  • Created daily menus for banquet functions, prepared meals for restaurant, cafeteria as well as daily banquet functions.
  • Worked stations including pizza, omelet, soup, salad, sandwich, and dessert at a busy cafeteria.
  • Managed and supervised all kitchen and cafeteria staff over two operational shifts (12 associates at a time).
  • Assist in plate up on catering events, set up buffet line in cafeteria and Doctors Lounge.
  • Work independently to produce specialty dishes for Doctors Lounge and promotional entrees for cafeteria.
  • Supervised corporate cafeteria at Dell Inc. including supervising 6 line employees.
  • Prepare food for patients and cafeteria customers.
  • Serve food in cafeteria setting.
  • Implemented serv-safe procedures throughout the cafeteria.
  • Supervised the process of making sure that the Garden Buffet and Cafe restaurant employees had all mise en place was ready.
  • Worked directly with Corporate Chef and maintained all areas of the kitchen and caf .
  • Assisted with the set-up and grand opening of Dollar Tree's Corporate Caf .
  • Handled cooking the saut station for both the OM Cafe, and the Parlor (two separate menus.)
  • Oversee food production for the 24-7 Caf .
  • Implemented an employee caf menu and assisted with new menu development Reconfigured walk-in cooler organization
  • Work in panty, creating sandwiches, fruit salad, and various green salads Demonstration cooking in caf and Doctors Lounge.
  • Trained and oversaw production kitchen including caf , restaurant, and shared mise en place.
  • Manage staff, ordering, inventory, prepare meals for Caf & Telios Prep School.
  • Cooked a la carte orders in the caf on a daily basis.

Show More

236 CAF Jobs

No jobs at selected location

29. Garde Manger
demand arrow
average Demand
Here's how Garde Manger is used in Sous Chef jobs:
  • Manage Garde Manger and Banquet kitchen associates and production for the hotel's restaurants, marketplace, lounge and banquet functions.
  • Proved versatility by serving in several capacities during employment: Chef Saucier, Chef Garde Manger, and Sous Chef.
  • Prepared and supervised others during daily food preparation Including all hot line and some Garde Manger production.
  • Assisted with Banquet & Garde Manger Chef's to ensure success of all culinary departments.
  • Assisted daily at every station from expediting to Garde Manger to meats + fish.
  • Managed hot line, grill and garde manger stations per chef's specifications.
  • Worked as restaurant chef in Dallas and Garde Manger Chef in Louisville.
  • Assisted in preparation of garde manger production and presentation.
  • Worked in pastry, garde manger and hot line.
  • Started as Garde Manger prep to Sous Chef.
  • Worked hot side as well as garde manger.
  • Trained garde manger and pastry staff.
  • Hire, train, and direct six to 15 line cooks, garde mangers, and dish persons.
  • Executed Garde Manger and appetizer production for catered events Worked action and craving stations for catered events
  • Lead cook in Garde Manger, overseeing line cooks in all aspects of preparation for cold side of service line.
  • Worked grill, saute , fry, garde manger stations and expedited for dinner service.
  • Supervised Banquet Staff Oversaw Garde Manger Staff
  • Worked on, and created dishes for all stations including grill, saut , garde manger, and deserts.
  • Cook and plate various desserts * Plate desserts for various events * Raw Bar, Garde Manger
  • Started out as garde manger and was promoted to saut shortly after.

Show More

110 Garde Manger Jobs

No jobs at selected location

30. Weekly Inventory
demand arrow
low Demand
Here's how Weekly Inventory is used in Sous Chef jobs:
  • Assumed responsibility of daily ordering and weekly inventory.
  • Completed monthly and weekly inventory.
  • Prepared mass volume meals, weekly inventory, daily production sheets, purchasing and supervised all outlets of the dining hall.
  • Performed weekly inventory and entered into database and Responsible for training of current and all new employees.
  • Conducted weekly inventory of bakery provisions, worked with purchasing manager and vendors to maintain pars.
  • Managed weekly inventory and food costs, including ordering of products for demanding high-end catering company.
  • Maintained a weekly inventory in excess of $15,000, ordering food and checking in deliveries.
  • Supervised and assisted in creating 1,800 daily meals, weekly inventory and ordering.
  • Performed weekly inventory to ensure food cost goals were being obtained.
  • Completed a weekly inventory to assure no loss of product.
  • Submitted daily food orders and weekly inventory levels.
  • Conducted weekly inventory of all perishable food items.
  • Maintained weekly inventory for food and beverage.
  • Ordered produce, performed weekly inventory.
  • Enhanced creativity level by offering diversity in menu selections available at the Inn Responsible for bi-weekly inventory control
  • Cooked all orders, weekly inventory Prime rib, Seafood, Pasta, Onion soup and Appetizers Specialist.
  • Coordinated and Managed the Holiday Large Party program * Weekly inventory and food costing.
  • Created fine dining menus with original dining recipes Organized and managed special dining events Maintained weekly Inventory/budgeting and monthly schedules
  • Conduct weekly inventory Ordering while maintaining restaurant guidelines Organization, cleanliness, and functionality of the kitchen at all times.
  • Direct employees and assign daily work Prepare menu and foods for the lunch and dinner buffet Submit weekly inventory orders

Show More

4 Weekly Inventory Jobs

No jobs at selected location

31. Weekly Specials
demand arrow
low Demand
Here's how Weekly Specials is used in Sous Chef jobs:
  • Developed weekly specials based on available, seasonal ingredients
  • Planned menus, assured quality control, created weekly specials, minimized waste, and supervised/trained other cooks in the kitchen.
  • Planned and created weekly specials with focus on utilizing in-house product to minimize food waste.
  • Determine nightly and weekly specials and how to present food in creative, decorative displays.
  • Execute weekly specials, as well as specialized menus for larger events.
  • Update our weekly specials and prepare fresh baked take away desserts.
  • Helped create weekly specials and co-created a daily happy hour menu.
  • Assisted in the development of daily and weekly specials.
  • Assisted the chef in daily and weekly specials.
  • Assist in menu creating for weekly specials.
  • Source seasonal products and developed weekly specials.
  • Developed weekly specials and new menu items.
  • Implemented and trained staff on weekly specials.
  • Created Weekly Specials with limited resources.
  • Create and cost out weekly specials.
  • Prepare and create weekly specials.
  • Designed daily specials for the restaurant as well as weekly specials for Noir, Regatta Bar and Pronto.
  • prepared all daily food, created all weekly specials, prepared menu and taught monthly cooking classes
  • Prepared nightly menus and weekly specials * Developed specials for all stations.
  • Produced weekly specials and assisted with remodeling food production and service methods .

Show More

32. FOH
demand arrow
low Demand
Here's how FOH is used in Sous Chef jobs:
  • Communicate with FOH leaders and staff to expedite flow of food from kitchen to guest and make as flawless as possible.
  • Manage all BOH staff as well as direct and educate FOH staff on day to day menu changes.
  • Create weekly features for my outlet based on seasonality and present to the FOH staff.
  • Worked with FOH manager to make nightly specials; created soups & special needs menus.
  • Supervised a staff of 15 kitchen personnel, while assisting overseeing the FOH staff.
  • Assisted Executive Chef with menu-descriptions for BOH and FOH, menu training demonstrations.
  • Collaborated with Chef and FOH, planned and developed recipes for menus.
  • Supervised FOH and provided excellent customer service in a fast paced environment.
  • Helped orchestrate and facilitate a solid working relationship between FOH and BOH.
  • Partnered with the FOH management for daily specials and customer satisfaction.
  • Assisted General Manager with any problems in FOH.
  • Closed restaurant daily with the FOH manager.
  • Conducted monthly BOH and FOH inventory.
  • Worked closely with head chef and GM in managing all staff (BOH, FOH, porters).
  • Manage a staff of 25 for BOH and 15 for FOH.
  • Managed a staff of over 100 employees FOH and BOH.
  • Created all SOP's for BOH and FOH positions.
  • Conducted daily pre-shift meetings with FOH to ensure customer satisfaction.
  • Communicate effectively with foh and boh to ensure efficent service.
  • helped in menu development -maintained great FOH/BOH leadership -in charge of daily operations Alfa

Show More

13 FOH Jobs

No jobs at selected location

33. Product Inventory
demand arrow
low Demand
Here's how Product Inventory is used in Sous Chef jobs:
  • Managed product inventory while working closely with vendors to ensure competitive pricing and superior quality with a preference to local suppliers.
  • Maintain product inventory by monitoring food levels and ordering daily.
  • Inspected quality of received products and performed product inventory.
  • Maintain product inventory, ordering, cleanliness and organization.
  • Managed product inventory to maintain food cost efficiency.
  • Maintained product inventory according to company standards.
  • Monitor food expenditure Perform product inventory.
  • Assisted executive chef with managing product inventory, and food preparation and presentation for events with up to 300 guests.
  • Supervised and instructed back of the house staff, perform product inventory, and assisted staff with daily preparation.
  • Rotate products to avoid spoilage, monitor food expenditures and perform product inventory.
  • Assisted in food and product inventory and introduced different herbs and ingredients.
  • Analyzed and tracked daily product inventory, product purchasing and product receiving.
  • Monitored food expenditure, product inventory, and trained kitchen personnel.
  • Perform product inventory in addition to rotating products to avoid spoilage.
  • Perform and track product inventory.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Make daily requisitions, market list & product inventory - Hotel of 322 Rooms include 5 Food & Beverage sectors.
  • Prepare and bake all desserts and breads for Room Services and banquet Maintain product inventory shelf life for stored food
  • Performed product inventory and maintained walk in cooler.
  • Assist in meal production Plan and cost menus Maintain product inventory via electronic ordering

Show More

34. Knife
demand arrow
low Demand
Here's how Knife is used in Sous Chef jobs:
  • Skilled in making a variety of sauces, meat carving, plating, fruit carving, and efficient knife skills.
  • Prepare food for service, demonstrating proper knife skills, safety procedures, health standards, and storage methods.
  • Trained other employees on knife skills, recipes, corporate policies and procedures, food safety and sanitation procedures.
  • Have done various types of training staff on Knife safety, safe handling of foods and rotation of stock.
  • Trained culinary exchange students on the cold bar, knife skills, salads, and fruits.
  • Wash and disinfected kitchen area, table, tools, knifes, and equipment.
  • Worked with new cooks/interns and taught them stations, service and knife cuts.
  • Used knife skills to make advanced cuts for presentation purposes.
  • Developed organization and knife skills to reduce food prep time.
  • Maintain understanding of professional cooking and knife handling skills.
  • Knife skills on a regular basis.
  • Perfected knife and cutting equipment skills.
  • Use of good knife skills.
  • CORE ACCOMPLISHMENTS Serve safe certified and have taught classes on food handling and knife skills.
  • Knife and cooking skills The ability to quickly pick up computer skills where needed.
  • Knife Audits 6 times at day Interviewing and recruiting personal
  • knife skills and cooking skill.
  • Set high standards for the food, and clean work environment Skills Used Management skills, knife skills, computer skills,
  • knife skills, menu prep, food cost, ordering, opening cook
  • Knife skills -Time management -Menu/recipe memorization -Plating skills -Heavy kitchen machinery -Saut skills -Kitchen line work

Show More

950 Knife Jobs

No jobs at selected location

35. Storage Areas
demand arrow
low Demand
Here's how Storage Areas is used in Sous Chef jobs:
  • Improved overall productivity by organizing and up keeping food storage areas.
  • Managed personnel up to 200 employees, food cost, and general kitchen sanitation, including food preparation and storage areas.
  • Inspected the daily maintenance and work order logs of the dining facility to include kitchen areas and dry storage areas.
  • Received and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
  • Assisted with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
  • Ensured proper cleanup of all areas, and unused food was tagged and placed in appropriate storage areas.
  • Organized the walking and other food storage areas to ensure FIFO and sanitation guidelines were being met.
  • Assisted with the cleaning and preparation of workstations, barge in coolers and all storage areas.
  • Maintained a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.
  • Maintain proper health and sanitation conditions in all kitchens, walk-ins and storage areas.
  • Maintained cool and dry storage areas in above average conditions to industry standards.
  • Place clean dishes, utensils, or cooking equipment in storage areas.
  • Store food in designated containers and storage areas to prevent spoilage.
  • Maintained organization of multiple walk in coolers and dry storage areas.
  • Helped maintain organization of all storage areas in the restaurant.
  • Created order sheets to work cohesively with storage areas.
  • Implemented organization of coolers and dry storage areas.
  • Stock and arrange cooler freezer and storage areas.
  • Maintained and inventoried all storage areas and walk-ins.
  • Inspect storage areas to insure that the best sanitation is maintained and that all equipment is functioning properly.

Show More

107 Storage Areas Jobs

No jobs at selected location

36. Portion Control
demand arrow
low Demand
Here's how Portion Control is used in Sous Chef jobs:
  • Supervised food preparation to ensure proper consistency, flavor, presentation and efficient portion control.
  • Provided innovative menu development by standardizing recipes and establishing portion control.
  • Maintained inventory control and portion control.
  • Reduced the food waste by implementing portion control, changed serving methods to enhance proper service methods and standardized recipes.
  • Ensured that the highest level of quality, portion control, and plate presentation is always adhered to.
  • Maintained an organized kitchen while teaching the importance of sanitation, cross contamination, and portion control.
  • Helped control food cost by using portion controls on product, and cross utilization of menu items.
  • Managed kitchen staff to ensure proper techniques, food quality and portion control was executed.
  • Reduced food cost by 20% by total product utilization and portion control.
  • Followed recipes, portion controls, and presentation specifications set by the restaurant.
  • Supervised 15-20 employees per shift and enforced quality, consistency and portion controls.
  • Initiated food portion control and standardized recipes to achieve consistency and cost control.
  • Established quality standard of cooking methods, presentation techniques and portion control.
  • Follow recipes, portion controls, and presentation specifications according to guidelines.
  • Developed new menu ideas, recipe planning, and portion control.
  • Controlled food cost budgets through strategic portion control and purchasing.
  • Time management and portion control, and food management.
  • Maintained quality and portion control.
  • Performed daily line checks to ensure food quality and proper portion control.
  • Supervised cooks throughout food preparation and portion control to deliver consistent high quality buffet or la carte meals for guests.

Show More

679 Portion Control Jobs

No jobs at selected location

37. Ensure Quality
demand arrow
low Demand
Here's how Ensure Quality is used in Sous Chef jobs:
  • Supervised approximately 15 cooks daily to ensure quality of product.
  • Form lasting relationships with vendors to ensure quality and profitability.
  • Negotiated purchasing vendor contracts to ensure quality versus price.
  • Supervised of Kitchen staff to ensure quality food preparation, service, dish washing, and kitchen clean-up are completed satisfactorily.
  • Placed orders with all food purveyors in an effort to ensure quality of product at the most competitive prices.
  • Assist in other areas of the kitchen as needed to ensure quality of product to customer.
  • Assign work schedules, following work requirements, to ensure quality and timely delivery of service.
  • Assist in all areas that is needed to ensure quality and service for the guests.
  • Provided hands on training to Executive Chefs to ensure quality control and company standard adherence.
  • Conduct banquet organizations, planning and meeting with costumers to ensure quality and satisfaction.
  • Tasted and maintained food on all work stations to ensure quality and consistency.
  • Managed accounts and had communication with various vendors to ensure quality and variety.
  • Facilitated timing of line to ensure quality dishes for each patron.
  • Examined receipt of supplies and foodstuffs to ensure quality and quantity.
  • Taste the food as its cooked to ensure quality and consistency.
  • Sample sauces and food to ensure quality and taste standards.
  • Preformed daily line checks to ensure quality of products.
  • Plate all dishes and ensure quality at all other stations on the line prior to expo.
  • Expedited nightly A La Carte service to ensure quality of food preparation, and presentation
  • Worked on the line to ensure quality and tempo of kitchen operations.Able to multi-task in a fast pace environment.

Show More

5 Ensure Quality Jobs

No jobs at selected location

38. Large Parties
demand arrow
low Demand
Here's how Large Parties is used in Sous Chef jobs:
  • Manage 15 kitchen staff and 8 stewards in preparation of large parties, specialty dishes, desserts, and cleaning duties.
  • Cook meals and catered for large parties - _ Managed kitchen three nights per week _ Helped contribute to new menu
  • Assisted Chef with large parties for local government, local doctors, holiday parties, anniversary parties, etc.
  • Prepare quality food for a high quality restaurant Cater to large parties Menu planning, cost control and kitchen management
  • Served up to 300 people nightly on weekends and also catered large parties up to 200 people.
  • Have learned how to properly corral and lead both AM/PM kitchen teams in assisting with large parties.
  • Head of pantry including cold/hot appetizers, fresh pastas, deserts, and large parties/functions.
  • Planned, set up, priced, and executed all events and large parties.
  • Managed catered events for large parties and conferences of up to 700 guests.
  • Coordinated menu selections for groups, large parties and private events.
  • Developed special menus for large parties and events.
  • Helped to plan and execute large parties.
  • Executed service for large parties and corporate functions
  • Expedite the turnout of large parties.
  • Catered large parties and events.
  • Provided excellent customer service that was recognized by management * Organized and managed large parties alongside executive chef
  • Created and executed menus and canap s for large parties ranging from 10 to 150 guests.
  • Served as assistant to Head Chef Prepare catered meals for large parties, meetings, etc.
  • plan, prep and order food for large parties in the club.
  • Managed culinary students activities and progress Prepared several food dishes and prepared for large parties Coordinated menus and arrangements

Show More

39. Dry Goods
demand arrow
low Demand
Here's how Dry Goods is used in Sous Chef jobs:
  • Ordered products for stocking inventory; meats, produce, seafood and dry goods etc At different par levels.
  • Supervised kitchen staff, ordered dry goods and produce, opening and closing duties, scheduling, prep work.
  • Receive and inspect delivery from vendors like meats, produce, dry goods and cleaning supplies.
  • Inventory, ordering, and organizing of dry goods, produce, and specialty items.
  • Handled ordering and receiving of dry goods, meat, fish.
  • Inventory control of meat, fish, produce and dry goods.
  • Ordered and inventoried fresh food as well as dry goods.
  • Maintained and ordered frozen, fresh, and dry goods.
  • Take daily inventory of all produce and dry goods.
  • Inventoried and maintained dry goods and vending storage rooms.
  • Handled weekly inventory of dry goods & perishables.
  • Produce and dry goods inventory rotation and orders.
  • Order all necessary food and dry goods.
  • Placed vegetable and dry goods orders daily.
  • Produce, Meats, Dairy, Bread, Fish and Dry goods.
  • Order produce, dairy, meat, and dry goods.
  • Order produce, fish, dry goods and US foods
  • Butcher (fish, meat and poultry) Order produce, dairy, meat, fish and dry goods.
  • Order produce, fish, dry goods, and Sysco products.
  • Produce, proteins, dry goods) Additional Responsibilities -Expediting dinner service.

Show More

156 Dry Goods Jobs

No jobs at selected location

40. Prep List
demand arrow
low Demand
Here's how Prep List is used in Sous Chef jobs:
  • Involved in planning the daily prep list and responsible for clarifying the objectives to the employees before starting tasks.
  • Create and complete all prep lists for each day and complete all chef prep during each shift.
  • Assisted in the creation of new menu items, purchasing, and the writing of prep lists.
  • Organized the kitchen duty list, oversaw daily prep list for lunch, dinner and banquets.
  • Prepared sauce lists and prep lists for AM cooks, Prep staff and Butchers.
  • Manage prep list and food inventory, ensuring walk-in is fully-stocked and organized.
  • Order guides, production sheets, prep lists, station diagrams.
  • Improved production rates through delegation and standardization of daily prep lists.
  • Created prep lists, costing system and cleaning close to open.
  • Managed nightly prep list for the next day's business.
  • Created prep lists for staff and handled ordering of ingredients.
  • Maintained prep lists, inventory, food and labor costs
  • Allocated prep lists to staff of six.
  • Place orders and write prep lists
  • Enter invoices for NBO, creating the daily prep list, organizing walkin and freezer rotating and FIFO.
  • assisted with ordering, prep lists, and production.
  • Cut fish, paperwork,produce, prep list, closer.
  • Performed all opening duties including preparing daily soups, specials, prep lists, placing orders, and labor control.
  • Directed culinary staff in daily tasks, ensured timelines and prep lists were met.
  • Opened the Caf in the spring of 2001 -Set up prep lists.

Show More

104 Prep List Jobs

No jobs at selected location

41. Prep Cooks
demand arrow
low Demand
Here's how Prep Cooks is used in Sous Chef jobs:
  • Supervised line cooks, as well as prep cooks to ensure overall food quality is maintained and hygienic standards are upheld.
  • Manage back of house staff of 12-14 line cooks, prep cooks and dishwashers and insured daily task were done.
  • Lead a kitchen staff of up to 10 individuals including chefs, prep cooks, and utility workers.
  • Prepared and maintained the station used for prep cooks also maintained sanitary working environment at all times.
  • Supervised 20 cooks and prep cooks, 6 dishwashers, and an overnight cleaning crew.
  • Trained and managed three prep cooks and achieved significant improvements in their productivity.
  • Supervised kitchen staff including prep cooks, wait staff, and dishwashers.
  • Assisted head chef by interviewing and hiring line cook and prep cooks.
  • Assist prep cooks with portion control, and preparing daily soups.
  • Trained and managed culinary team of 15+ chefs and prep cooks.
  • Prepared and maintained the station used for prep cooks.
  • Supervised a team of 30+ line and prep cooks.
  • Trained, and supervised cooks and prep cooks.
  • Helped manage prep cooks on a daily basis.
  • Managed the line cooks and prep cooks.
  • Trained line cooks and prep cooks.
  • Assisted prep cooks with associated duties
  • Directed and supervised prep cooks.
  • Hired, trained, developed and supervised a staff of 30 line and prep cooks to the sbe culture.
  • Managed the whole fish, Simple line cooks, prep cooks, and porters/dishwashers.

Show More

42. Guest Satisfaction
demand arrow
low Demand
Here's how Guest Satisfaction is used in Sous Chef jobs:
  • Utilized standardized ingredients and measurements to maintain consistent cuisine and continual guest satisfaction.
  • Played an instrumental role in guest satisfaction and repeat/referral business.
  • Decreased payroll cost without sacrificing guest satisfaction.
  • Created unique menu items and plate presentations, as well as, standardizing recipes to maintain consistent cuisine and guest satisfaction.
  • Facilitated team meetings to improve guest satisfaction and boost employee moral resulting in positive reputation and feedback for the hotel.
  • Observed and speak to guests and service staff to ensure guest satisfaction; monitor and handle guest complaints.
  • Raised Guest Satisfaction Survey scores to record high levels with unmatched food quality and flawless execution.
  • Designed and created menu items using seasonal and specialty goods to increase guest satisfaction and enjoyment.
  • Create recipes and production sheets to maximize consistency, overall guest satisfaction and control costs.
  • Emphasized on teamwork and having fun, while providing excellent guest satisfaction.
  • Improved food quality, associate moral, and overall all guest satisfaction
  • Established a high level of excellence in quality and guest satisfaction.
  • Maximized table turns and rotated seating for maximum guest satisfaction.
  • Maintained a high level of guest satisfaction and customer service.
  • Created and implemented specials that drove improvement in guest satisfaction.
  • Improved guest satisfaction survey scores by 17%.
  • Maintain a very high guest satisfaction rate.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Set and create goals for guest satisfaction using market matrixs to measure effect.
  • Maintained an 8+ JDPower score in guest satisfaction Recognized for employee of the month on occasion.

Show More

225 Guest Satisfaction Jobs

No jobs at selected location

43. Culinary Operations
demand arrow
low Demand
Here's how Culinary Operations is used in Sous Chef jobs:
  • Managed all culinary operations including kitchen supply and inventory, maintaining government regulations, and monitoring customer satisfaction.
  • Manage the day-to-day culinary operations of a table service restaurant with specific responsibilities of culinary education and training.
  • Ensured proper safety and achievement of high sanitation standards in all culinary operations.
  • Assisted Executive Chef with supervision of all culinary operations.
  • Coordinated daily culinary operations while reporting directly to owner.
  • Volunteered as hurricane crew leader of culinary operations.
  • Planned, organized and supervised culinary operations.
  • Trained in culinary operations and front-of-house management.
  • Assist in overseeing the culinary operations within the caterer leading a crew of up to 50+ people including the delivery drivers.
  • Develop menus, train staff, and direct all culinary operations for a high end $15M rehabilitation center.
  • Managed the culinary operations of a popular Latin influenced steak & seafood restaurant and night club.
  • Assisted the executive chef to plan, organize, direct, and control all culinary operations.
  • Served as the department head for culinary operations in the absence of executive chef.
  • Assist the Culinary Partner in the direction and oversight of all culinary operations.
  • Managed attendance, purchase, cost control on all culinary operations in needs.
  • Assist with pool menu and functioning of AM culinary operations in hotel.
  • Manage all the daily culinary operations for the restaurant and banquet functions.
  • Oversee and direct all culinary operations related to banquets.Production of food managing quality and presentation.
  • Lead and direct culinary operations for account located at Seattle University.
  • Directed all aspects of culinary operations in absence of executive chef .

Show More

319 Culinary Operations Jobs

No jobs at selected location

44. High Standards
demand arrow
low Demand
Here's how High Standards is used in Sous Chef jobs:
  • Demonstrated high standards with restaurant functions, food quality and profitability.
  • Ensured that high standards of sanitation and cleanliness was maintained throughout the kitchen areas at all times.
  • Assist in nightly and regular clean tasks to maintain high standards in cleanliness and sanitation.
  • Maintained high standards of quality food production and portion control in food preparation and serving.
  • Verified quality of raw or cooked food products to ensure adherence to high standards.
  • Supervised, inspected and assisted with ensuring high standards of sanitation and kitchen cleanliness.
  • Selected to train and mentor new chefs to maintain high standards of quality.
  • Maintained high standards of quality control, hygiene, and health and safety.
  • Maintained high standards with assisting cooks with different menus and providing great.
  • Ensured that the high standards of food safety and sanitation are followed.
  • Helped maintain high standards in food excellence for this 100 seat restaurant.
  • Maintained a very clean, organized kitchen with very high standards.
  • Maintain high standards of food, service, and sanitation.
  • Assisted owners with maintaining high standards in a busy atmosphere.
  • Implemented high standards in food quality and presentation.
  • Maintained high standards to ensure member satisfaction.
  • Helped Chef set and maintain high standards.
  • Maintained high standards throughout the restaurant.
  • Maintained high standards of sanitation, food storage (label and dating) Consistently positive attitude
  • Maintained and organized coolers, prep areas Created visually pleasing product Trained new employees, implementing high standards throughout

Show More

30 High Standards Jobs

No jobs at selected location

45. Hot Line
demand arrow
low Demand
Here's how Hot Line is used in Sous Chef jobs:
  • Planned and controlled the amounts and quality of food items on the Hot Line during the day.
  • Worked on the hot line for main galley cooking dinner items per order for the main restaurant.
  • Order inventory and also set up and the hot line and work each station.
  • Implement systems and employee break structure to hot line, pantry, dish.
  • Worked at every station including hot line, lead wok and steamer.
  • Implement new menu items for the hot line and prep cooks.
  • Expedited hot line, Delegate tasks to all kitchen staff.
  • Maintained cleanliness of hot line throughout the shift.
  • Prepared items for hot line dinner service.
  • Designed the structure of the hot line
  • Handled cold and hot lines.
  • Inventory control Assistance in overseeing the kitchen Hot line and pantry cooking Daily prep works Pop-up events with Chef Laurent Quenioux
  • Worked with Chef Roland Passot on hot line, preparing entrees at this renowned French restaurant.
  • Worked a hot line station daily Administrative duties including scheduling, purchasing, staff training and closing
  • performed expediting duties directing hot line operations, serving as coordinator between kitchen and waitstaff.
  • Expedite all food from hot line as well as pantry station.
  • Produced and maintained garde manager section of the hot line.
  • Work hot line, manage employees, take orders, recieve orders, manage walkins and coolers,
  • Start to finish opening of kitchen and restaurant Kitchen staff trainer Responsible for overseeing the hot line productivity Ordering and inventory coordinator
  • Base cooking and prep work Ordering food and receiving orders Preparing sandwiches on the hot line Taking inventory and rotating stocks

Show More

59 Hot Line Jobs

No jobs at selected location

46. Inventory Management
demand arrow
low Demand
Here's how Inventory Management is used in Sous Chef jobs:
  • Assisted with inventory management, maintaining information in computer databases and other standardized reports as needed.
  • Procured inventory, inventory management, and special ordering.
  • Implemented various process and procedures for inventory management, including creating order guides, PAR lists, and a vendor directory.
  • Handled all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management.
  • Assisted in inventory management, creating daily production list, organizing and managing the service and production kitchens.
  • Saute, Broiler, Inventory management, Menu Planning, Delegating labor and work review....
  • Lead open and closing shifts, employee scheduling and discipline, food orders and inventory management
  • Assist with inventory management and procurement and cost control, as well as menu development.
  • Inventory management, weekly product ordering, and update all staff of current stock.
  • Oversee ordering, production and inventory management to maintain a 38% food cost.
  • Handled Food cost and inventory management, in tandem with the executive chef.
  • Managed test-kitchen recipe writing, schedule tracking, and inventory management.
  • Support the Head Chef's inventory management and food purchasing responsibilities.
  • Cash and Quality Control, day to day inventory management.
  • Assisted Chef with inventory management and purchase orders.
  • Supervised salaried and hourly staff Responsible for inventory management, budgeting, planning, and product development
  • Assisted Executive Chef in all aspects of food preparation * Inventory management * Prepared cocktails and served food to customers
  • Maintain kitchen operation and cleanliness Inventory management and ordering Creating daily soups and specials Employee scheduling
  • Trained with Owner, Master Chef learned best practices Daily prep Daily cooking Party setup/ Menu design Inventory management Vendor management
  • Line Cook Ordering Inventory Management Special Events Prep Carving Station for Special Event Pastry Chef - Dessert and Bread Production

Show More

1 Inventory Management Jobs

No jobs at selected location

47. VIP
demand arrow
low Demand
Here's how VIP is used in Sous Chef jobs:
  • Work closely with several businesses to arrange VIP accommodations for executive travelers.
  • Coordinated and executed outdoor fine dining banquets on the estate, ranging from VIP dinners to Weddings of 400+ guests.
  • Have created daily entrees for guests aside from set menus for private dinners and VIP clientele and catering events.
  • Collaborated with Executive Chef to develop and manage all procedures, daily meals, and special VIP events.
  • Help execute large banquet functions throughout the year and the week of tournament as well and VIP dinners.
  • Respond and adhere to parental requests for VIP student's special dietary needs.
  • Prepared and Executed VIP party of 300 guests featuring soft shell crab.
  • Prepared healthy, enjoyable breakfasts and dinners for guests and VIP's
  • Created menus for VIP dinners and carried out the event.
  • Help plan and execute VIP member dinners for 800+ covers.
  • Performed large-scale food preparation for buffet and VIP banquet functions.
  • Prepare food for VIP students with special dietary requirements.
  • Organize parties for VVIP's and International customers.
  • Designed specialty menus for VIP events.
  • Managed staff of eight cooks in Banquet Kitchen; oversaw offsite catering, production planning and special VIP events.
  • Estimated attendances from 300-2000, and all high end VIPs and staff like HBO and Hardknocks Crew.
  • Consulted with Executive Chef in the planning and execution of VIP functions, buffet displays and receptions.
  • Merged floristry talent with garnishee artistry for major impact and praise on VIP event.
  • Create and execute all VIP catering events of up to 500 ppl.
  • Design menus for the Cafe Prepare daily Hors d' oeuvres for the VIP Room approved time and order all product

Show More

8 VIP Jobs

No jobs at selected location

48. Company Standards
demand arrow
low Demand
Here's how Company Standards is used in Sous Chef jobs:
  • Maintained company standards and commitment to quality.
  • Led A Team To Deliver All Corporate, Private And Airline Catering Account Needs, Regularly Exceeding Company Standards.
  • Comply with Company Standards of Service and assists in assuring the same from all kitchen staff and restaurant personnel.
  • Supervised and directed kitchen staff ensuring that methods were sanitary, efficient, and compliant with company standards.
  • Support, train and hold associates accountable for company standards of performance and attendance with progressive counseling.
  • Informed and demonstrated new employees of the company standards in the kitchen to ensure maximum efficiency.
  • Trained employees, maintained food quality, and ensured adherence to company standards and policies.
  • Ensured quality control for three meals daily at accounts, adhering to company standards.
  • Trained and developed staff to company standards in quality, procedures, and presentation.
  • Ensured all food was received, stored and prepared according to company standards.
  • Worked directly under the Executive Chef assuring company standards.
  • Hired and trained employees to company standards.
  • Adhere and enforce company standards and policies.
  • Maintain and exceed company standards set.
  • Maintained company standards and food quality.
  • Manage shift to company standards.
  • Reinforce company standards with employees.
  • Assisted in other casino restaurants to manage kitchen operations and counsel employees to Boyd Gaming Company standards.
  • Managed kitchen staff, conducted scheduling, evaluations and enforced company standards & house policies.
  • Implemented all new Ameristar recipes and guidelines to company standards.

Show More

138 Company Standards Jobs

No jobs at selected location

49. Restaurant Operations
demand arrow
low Demand
Here's how Restaurant Operations is used in Sous Chef jobs:
  • Assisted Executive Chef with every aspect of daily restaurant operations including food/supply ordering and inventory control.
  • Organize restaurant operations for effective and efficient service as well as overall coordination and control.
  • Assisted in daily restaurant operations including culinary operations and staff management.
  • Organize off-premise catering events, while running daily restaurant operations.
  • Worked all facets of restaurant operations including menu development.
  • Handled restaurant operations regarding food purchasing and labor payroll.
  • Perform all assigned tasks essential to restaurant operations.
  • Involved in every aspect of restaurant operations.
  • Shared responsibility for all back-of-the-house restaurant operations.
  • Assisted kitchen manager with restaurant operations.
  • Managed staff and restaurant operations for facility that seated 250 and generated $5M in annual sales.
  • Supported chef in managing restaurant operations in a high-volume $5 million fine dining Italian restaurant.
  • Assisted in multiple restaurant operations and created menus for the hotel with nine outlets.
  • Directed activities of up to 20+ back-of-house staff engaged in daily restaurant operations.
  • Act as a support system for all areas of the restaurant operations.
  • Assisted with restaurant operations a week prior to and during grand opening.
  • Managed a team of 10 employees in day to day restaurant operations
  • Open to close complete restaurant operations.
  • Assist owner in restaurant operations.
  • Selected by Chef from Scarlett Cove to be Sous Chef and assisted with every aspect of daily restaurant operations.

Show More

1 Restaurant Operations Jobs

No jobs at selected location

50. Regular Basis
demand arrow
low Demand
Here's how Regular Basis is used in Sous Chef jobs:
  • Practice sanitation requirements on a regular basis.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Placed orders on a regular basis, ensuring product was rotated to provide clientele with the freshest possible food.
  • Worked with the Executive Chef, review food and labor costs of entire operation on a regular basis.
  • Develop and update training guides for all staff on a regular basis and with new menus.
  • Assist Executive Chef in the preparation of all catering engagements on a regular basis.
  • Cook food, either on a regular basis or for special functions only.
  • Created daily specials and in charge of ordering food on a regular basis.
  • Assisted with customer and company complaints and questions on a regular basis.
  • Detail cleaning of kitchen surfaces and equipment on a regular basis.
  • Conducted inventory on a regular basis to ensure proper par levels.
  • Worked with over 200 covers for dinner on a regular basis.
  • Interview and assess on-call staff of 30+ on a regular basis.
  • Created new and exciting menu options on a regular basis.
  • Place orders on a regular basis for the department.
  • Created nightly specials on a regular basis.
  • Conduct employee training on a regular basis.
  • Track shrink on a daily basis Ensure all Kroger policies and procedures are followed on a regular basis.
  • Ensured that all equipment was in proper operational condition and was cleaned on a regular basis.
  • Interacted with contract client, Raytheon, on a regular basis.

Show More

4 Regular Basis Jobs

No jobs at selected location

Sous Chef Jobs

NO RESULTS

Aw snap, no jobs found.

20 Most Common Skills For A Sous Chef

Food Safety

25.6%

Kitchen Equipment

24.0%

Banquet Facility

8.9%

Menu Items

7.3%

Dinner Service

5.7%

Daily Specials

3.5%

Cuisine

2.6%

Labor Costs

2.2%

Customer Service

2.1%

Saut

2.0%

Safety Standards

1.9%

Staff Members

1.8%

Chefs

1.8%

High Volume

1.8%

Special Events

1.7%

Daily Operations

1.6%

Cost Control

1.5%

Inventory Control

1.4%

Line Cooks

1.4%

Breakfast Pastries

1.1%
Show More

Typical Skill-Sets Required For A Sous Chef

Rank Skill
1 Food Safety 21.9%
2 Kitchen Equipment 20.5%
3 Banquet Facility 7.6%
4 Menu Items 6.2%
5 Dinner Service 4.8%
6 Daily Specials 3.0%
7 Cuisine 2.3%
8 Labor Costs 1.9%
9 Customer Service 1.8%
10 Saut 1.7%
11 Safety Standards 1.6%
12 Staff Members 1.6%
13 Chefs 1.6%
14 High Volume 1.5%
15 Special Events 1.5%
16 Daily Operations 1.4%
17 Cost Control 1.3%
18 Inventory Control 1.2%
19 Line Cooks 1.2%
20 Breakfast Pastries 1.0%
21 BOH 0.8%
22 High Food Quality 0.8%
23 Recipe Development 0.8%
24 Quality Standards 0.7%
25 Room Service 0.7%
26 Haccp 0.7%
27 Monthly Inventory 0.7%
28 CAF 0.7%
29 Garde Manger 0.6%
30 Weekly Inventory 0.5%
31 Weekly Specials 0.5%
32 FOH 0.4%
33 Product Inventory 0.4%
34 Knife 0.4%
35 Storage Areas 0.4%
36 Portion Control 0.4%
37 Ensure Quality 0.4%
38 Large Parties 0.4%
39 Dry Goods 0.4%
40 Prep List 0.4%
41 Prep Cooks 0.4%
42 Guest Satisfaction 0.4%
43 Culinary Operations 0.3%
44 High Standards 0.3%
45 Hot Line 0.3%
46 Inventory Management 0.3%
47 VIP 0.3%
48 Company Standards 0.3%
49 Restaurant Operations 0.3%
50 Regular Basis 0.3%
{[{skill.rank}]} {[{skill.name}]} {[{skill.percentageDisplay}]}%
Show More

24,595 Sous Chef Jobs

Where do you want to work?

To get started, tell us where you'd like to work.
Sorry, we can't find that. Please try a different city or state.