Sous Chef I job in Westbrook, Maine
Vacancy has expired
Westbrook, Maine CorTech LLC
| Job Ref: | 343218 |
| Employer: |
CorTech LLC |
| Job Type: | Contract |
| Salary and Benefits: | 24.00/Per Hour |
| Remote: | No |
Location |
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| City: | Westbrook, Maine |
| Post Code: | 04092 |
| Map: |
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Description |
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CorTech is seeking to hire a Sous Chef for our client in Westbook, ME! Benefits Available! Weekly Pay! $24.00/Hour If we decide to submit your resume to our client then we will be reaching out via phone call to establish your availability for a potential interview. As a Sous Chef I, you will be responsible for the production and output of offerings at our World Campus location. You will be accountable for and proud of Client?s exceptionally high standard regarding culinary quality, food safety, and overall presentation. It is our expectation you can easily adapt to Client recipes and can readily replicate the standards outlined by the Executive Chef (EC) and Sous Chef III (SCIII). The ideal candidate is motivated, passionate about food, has previous culinary and or business and industry dining experience, and has working knowledge of food preparation methods. Exceeding customer expectations is one of our guiding principles. Our credibility as a company relies on our ability to deliver quality products to our customers on time and with no disruption to their business. Worldwide Operations Team works to meet this challenge each day with a global network of distribution hubs and a focus on efficiency, regulatory compliance, and continuous improvement. Job Description What you can expect in this role: You will have or work to master knife Skills and knowledge such as knife identification, protein breakdown and various knife cuts such as: dice, chop, mince, julienne, rondelle (coins), bantonette and chiffonade. You will prepare food using techniques such as sauté, steam, sear, poach, fry, roast, bake, braise, blanch, boil, simmer, grill, toast, pickle, marinate, brine, emulsify. You will have a sense of ownership of the kitchen, comprehensive understanding of your venue operation, prep, and be able to use educated estimated production time for various preparations techniques to ensure timely service. You will create and follow comprehensive prep lists and prioritize projects accordingly under the direction of the EC/SCIII. You will use tools, such as; immersion blender, double boiler, electric slicer, char grill, flat top, tilt skillet, stand blender, stand mixer, robot couple w/ attachments, potato press, tomato slicer, mandolin, Y-peeler, microplane, etc to prepare food. You will collaborate with the dining team on best practices, menu creation and brainstorm effective methods of enhancing the customer experience. You will have the ability to express culinary creativity through your knowledge of culinary trends, regional and historical cuisine types by helping to create weekly menus or at the direction of the EC/SCIII. You will value both food and your personal safety and share concerns immediately. You will understand the importance of dietary/allergen awareness (knowledge of the ?big 8) and have the ability to explain to other Dining Employees the risk of contamination and exposure ? contributing to a culture of allergen awareness and safety. You will have ownership of generalized setup, service, and breakdown of service area and/or workstation. You will prepare, cool, appropriately label and store all food products in accordance with ServSafe and IDEXX guidelines. . What you will need to succeed Ideally you have 2+ years of direct kitchen experience, preferably in a business and industry setting and are ServSafe certified. You have a passion for food and have a strong desire to exhibit and develop your culinary skills. You can meet the physical demands of the job ? prolonged standing and walking, the ability to safely lift or move up to 50 pounds. You are professional, confident, mature, creative, flexible and a highly organized team player with the ability to prioritize and multitask. You are comfortable interacting with multiple levels of management and understand the ethics and code of conduct. You thrive on being detail oriented and organized. You are comfortable working independently and will make decisions during times of ambiguity. You can work in a dynamic environment and can shift priorities and modify focus while multi-tasking. | |
ref: (343218)
1110 days ago
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