Sous Chef

Job Summary

Prepares chef inspired, quality, gourmet food and ensures appealing visual presentation. Works closely with deli personnel to promote customer service in order to support profitability goals. Assists with the planning and creation of menus for catering events.

Essential Duties and Responsibilities

• Plans, prepares, and ensures products are cooked correctly according to recipe while utilizing effective portion control.
• Assists with the monitoring and maintaining of stock levels of gourmet food through orders and works to maximize profit through effective portion control.
• Works with deli personnel in the planning, preparing, and fulfilling of catering orders.
• Enforces quality control and food safety standards and ensures dated products are stocked and rotated properly. Makes fine judgements about aroma, flavor, taste, texture, and color to inspect prepared foods for quality.
• Promotes product sales by creating appealing visual displays and using suggestive selling initiatives.
• Provides friendly and customer-service-oriented attitude by greeting customers, answering questions, presenting products and/or services to customers, and taking orders over the phone.
• Maintains clean, safe and sanitary working and shopping environment by adhering to Company safety procedures.

Knowledge, Skills and Abilities

• Ability to read and follow recipes.
• Ability to read and operate digital meters, dials, and/or calibrated scales.
• Ability to safely operate and maintain department equipment such as fryer, grill, etc.
• Ability to safely work with objects with sharp edges such as knives, box cutters, etc.
• Ability to use non-precision and precision hand tools.
• Ability to maintain a steady hand while manipulating objects with fine finger movements.
• Ability to work well with fellow partners and promote a team environment.
• Ability to effectively communicate with customers and partners in written and verbal form.
• Ability to work flexible schedules including nights, weekends and holidays.

Education, Experience, and Qualifications

• High School diploma or GED required.
• Minimum of 18 years of age required.
• Partners must be 21 years of age or older to drive for Company business in accordance with the BGC Business Driver Policy.
• One or more years of cooking related experience or an equivalent combination of education and experience required.
• Food Handler certification required.

Physical Demands

• Continuously required to use close vision, distance vision, depth perception or the ability to focus.
• Continuously required to stand or walk.
• Continuously required to use hands for reaching, touching or handling.
• Frequently required to talk and hear.
• Frequently required to use fine finger movements or strenuous finger or hand movements.
• Frequently required to push, pull, maneuver or lift objects up to 40 lbs.
• Occasionally required to bend, kneel, squat, or stoop.
• Attendance at work is required.

Work Context and Environment

• Work is generally performed in a retail store.
• Frequently exposed to hot surfaces.
• Frequently exposed to extreme cold conditions (non-weather).
• Frequently exposed to extreme heat conditions (non-weather).
• Frequently exposed to wet, slippery or damp conditions.
• Frequently exposed to equipment with sharp blades or edges.
• Frequently exposed to cleaning agents.
• Quiet to moderate noise level.