Schweitzer
hospitality
SousChefCrow'sBenchYearRound
“Sous Chef - Crow's Bench - Year Round at Schweitzer. Skills: kitchen operations, supervising kitchen staff, food quality and consistency, kitchen hygiene standards, menu planning, inventory management. supervising kitchen staff. ensuring food quality and consistency”
Industry & Context.
Minimum Age: 21, Able to stand/walk for the entire shift, lift up to 50 lbs, Worksite is 100% inside, exposed to fumes, odors, mechanical hazards, and burn hazards, All sensory skills needed, possibility of outdoor work during the summer & shoulder seasons, Non-Slip shoes required, Personal knives are encouraged
What They're Looking For.
Must Have
4+ years of Restaurant kitchen and line cook experience required, English reading and writing, plus basic math, Idaho Food Safety Certification (will be allowed to take the test upon hire)
What You'll Do.
supervising kitchen staff
ensuring food quality and consistency
maintaining kitchen hygiene standards
assisting in menu planning and inventory management
foster a positive and productive kitchen environment
step in to manage the kitchen in the absence of the Head Chef
Ensures all prep is done according to recipes and portion standards
Leads kitchen staff through service
planning and directing food preparation
Oversee daily kitchen operations
supervise all kitchen staff to ensure efficiency
Manage daily food production by creating accurate prep lists and ensuring timely setup/pick-ups
maintain fully stocked backups to ensure readiness for daily service
Ensure all food meets high-quality standards and is prepared in accordance with recipes
and safe food handling practices
Organize and rotate food inventory received from the warehouse on a daily and weekly maintain appropriate inventory levels
How You'll Work.
Team & Collaboration
Work in liaison with the Head Chef; willing to work with both Front of House and Back of House teams
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