SFA|SFM
  • 22-Jan-2019 to 21-Apr-2019 (EST)
  • Raleigh, NC, USA
  • Full Time

SOUS CHEF

RMCF SFM, LLC-ROCKY MOUNT EVENT CENTER

LOCATION:                            Rocky Mount, North Carolina

DEPARTMENT:                   F&B DEPARTMENT

REPORTS TO:                    CHEF

STATUS:                               FULL-TIME (EXEMPT)

ABOUT THE COMPANY

RMCF SFM, LLC ("RMCF") is accepting applications for the position of Sous Chef at its managed facility, the Rocky Mount Event Center. The Rocky Mount Event Center is an SFM managed facility in Rocky Mount, NC which is located in the eastern part of the state. The first-class facility is comprised of 165,000 square feet that will have the capacity to host the multi-courts tournament, trade shows, meetings, concerts, and community events. The facility also has a 15,000 square foot family entertainment center that has a variety of interactive games, ropes course, climbing walls, and other family-friendly activities.

POSITION SUMMARY

The Sous Chef will assist in training, overseeing and coordinating all of the Chef's team in order to prepare, cook and present food according to Rocky Mount Event Center's standard.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Assist with training, assigning duties and supervision of the kitchen team during the preparation, cooking, and garnishment of food
  • Ensures proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations
  • Adheres to procedures for cost and quality procedures
  • Assists in menu planning activities
  • Assists in scheduling culinary staff so that proper cover is maintained while keeping payroll costs in line
  • Supervises daily and monthly cleaning of walk-ins according to Health Department regulations
  • Maintains schedule for proper staffing
  • Reports any equipment in need of repair
  • Performs other duties as assigned by the Chef

MINIMUM QUALIFICATIONS:

  • Must be a graduate of a culinary school or related degree or have a minimum of 3 years' experience in cooking and 2 years' experience as a Sous Chef
  • Thorough knowledge of hot and cold food preparation
  • Good working knowledge of sanitation standards and health codes
  • Extensive skill in usage of slicers, mixers, grinders, food processors, etc
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes
  • Sufficient safety precautions in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
  • Ability to perform duties within extreme temperature ranges
  • Maintain a neat, clean and well-groomed appearance
  • Serve Safe or similar certification preferred
  • Must be able to work nights, weekends and holidays

WORKING CONDITIONS AND PHYSICAL EFFORT:

  • Working environment is fast-paced
  • Must be able to lift and/or move up to 20 lbs. infrequently
  • Limited exposure to physical risk
  • Limited physical effort required
  • Work is normally performed in a typical interior/office work environment
SFA|SFM
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