Sous Chef

Position: Sous Chef

Joseph’s is known for its gourmet prepared foods and the presentation of display cases. Our prep cooks play an important role in ensuring the quality of food and the way it’s displayed is up to the company’s standards.

Responsibilities:

• Follows production schedule for quantities of food to be prepared
• Provide excellent customer service. Identify and respond to customers immediate needs.
• Adapt to shifting or competing priorities.
• Follows standardized recipes and portion control techniques.
• Records amounts prepared and leftover waste items on production sheets. Uses records to forecast future needs and minimize waste.
• Demonstrates ability to convert recipes and ingredient quantities.
• Provides support to all areas of Foodservice through leadership positions in Prepared Foods, Catering, and all food related functions.
• Provides direct support to Chef through guidance to all team members regarding Foodservice operations.
• Participate in the implementation of business strategies for the kitchen that are aligned with Joseph’s Classic Market overall mission, vision, values, and strategies.
• Deliver unparallel customer service both personally and throughout culinary reports.
• Utilizes work simplification techniques for effective use of time. Completes work assignments in a timely manner.
• Maintains high standards of food quality and appearance. Follows food preparation directions and HACCP regarding time and temperature.
• Follows Food Safety Guidelines and develops and follows HACCP procedures and corrective action plans to assure food safety in the receiving, preparing, transporting, serving, and storing of food.
• Maintain product consistency by conducting inspections of seasonings, portion control, appearance and primarily the flavor of authentic Italian food.
• Controls food and supply inventory, including completing physical inventory as required,

dating and rotating stock. Follows first in, first out procedures to assure rotation of stock. Dates and labels all food.

• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply
• Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.

Requirements:

• High school diploma or equivalent.
• Basic mathematics, communication, and computer skills.
• ServSafe Certification and/or current Food Manager Certification.
• Demonstrates knowledge of the principles of quantity food production.
• Minimum of one-year experience in quantity food production.
• Ability to lift, push and carry 50 pounds.
• Ability to accurately count, record, and maintain inventory, HACCP, and food production records.
• Ability to plan and organize workload.
• Ability to work independently with minimal supervision.
• Ability to accurately weigh and measure ingredients.
• Ability to accurately count and record food items on inventory forms, and food production worksheets.
• Ability to record time/temperature information.
• Computerize data entry as required.
• Ability to stand/walk on hard floors.
• Ability to adapt to changes in room temperature.
• Ability to work in the presence of loud background noise.

PLEASE NOTE: Due to the cyclical nature of the grocery industry, team members are required to work varying shifts and schedules, including nights, weekends, and holidays, which reflect the Company's operating requirements.

Benefits Include:

• Positive Work Environment
• Competitive Pay
• Health, Dental and Vision Insurance
• 401K Plan
• Paid Vacations & Sick Days
• 20% Employee Discount
• Bonus Programs for Management