Sodexo Inc. CAMPUS SOUS CHEF - Cook IV in Bethany, Oklahoma

Description/Job Summary

*This is a Sous Chef Position, reporting directly to the Executive Chef and Senior Management. This is an entry level hourly management position, with strong emphasis placed on development towards a future salaried management position for the right individual. Computer skills needed to access company email, use standardized food/labor programs, scheduling employees, etc. This position communicates directly with frontline associates, along with indirect communication through Lead associates. Responsible for overall operations at our Resident Dining Cafe, along with Catering Food Production, and Special Projects. Flexibility in schedule availability a must, as this position may have schedule variations to support the needs of the operation. *

Maintain up-to-date knowledge of company Food Safety Programs, and local, state, and federal regulations. Report equipment maintenance issues to appropriate personnel. Maintain kitchen and food logs. Disassemble and assemble kitchen equipment. Wash and disinfect kitchen area. Clean stoves, grills, deep fryers, ovens, and steam tables. Set-up and break down work station, tools, equipment and supplies. Use measuring tools to measure ingredients and portion sizes. Use kitchen tools safely and appropriately. Follow proper knife handling procedures. Prepare all potentially hazardous foods at the correct temperature (i.e., HACCP guidelines). Prepare ingredients for cooking. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Assist cooks and kitchen staff to prepare food. Monitor and ensure food quality and notify manager if a product does not meet specifications. Prepare various cuts of meat. Prepare sauces, stocks, and soups. Pull freezer items and thaw in refrigerator. Operate ovens, stoves, grills, microwaves, and fryers. Determine food presentation and displays. Check and ensure the correct temperature of appliances and food. Monitor food quantity and control waste. Communicate any assistance needed to the chef. Prepare food presentations for banquets and buffets. Ensure buffet food is fresh and correctly temperatured and garnished.

Develop client rapport and promote partnership value with clients. Follow all company policies and procedures (e.g., safety and security, food safety and handling, personal hygiene). Speak with others using clear and professional language; provide assistance to coworkers, ensuring that they understand their tasks. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Monitor and enforce quality assurance policies and procedures. Ensure all cleaning and maintenance standards are adhered to.

Required Skills

Client Relations

  • Maintain client satisfaction at a level that ensures account retention.

Safety

  • Follow proper food handling procedures.

  • Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.

  • Follow company and department safety, security, and loss prevention policies and procedures to ensure a clean, safe, and secure environment.

  • Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.

  • Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

  • Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.

  • Follow all compliance programs (e.g., safety and fire, hazardous materials and waste program, emergency management program, utility management program, medical equipment management program, infection and control).

  • Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

  • Follow all federal, state, and local regulations, as well as Sodexo/client policies and procedures (e.g., Quality Assurance, Safety, Operations, Human Resources).

  • Ensure uniform/dress code and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

  • Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.

Communication

  • Communicate with customers with a professional and polite demeanor.

Working with Others

  • Support all coworkers and treat them with dignity and respect.

  • Develop and maintain positive and productive working relationships with other employees.

  • Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

  • Comply with quality assurance expectations and standards.

Operations

  • Maintain clean and clutter-free work space, including public areas.

  • Clean and maintain property and premises, ensuring all cleanliness standards are met.

Physical Tasks

  • Move, lift, carry, push, pull, and place objects weighing less than 10 pounds without assistance.

Compliance

  • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper footwear.

  • Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.

  • Maintain food logs for all food products (e.g., production charts).

  • Report equipment maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

  • Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

  • Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

Sanitation and Maintenance

  • Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

  • Disassemble and assemble kitchen equipment following safety procedures when cleaning.

  • Clean stoves, grills, deep fryers, ovens, and steam tables safely, including using appropriate sanitizing measures, and safety procedures.

  • Set-up and break down work station, tools, equipment and supplies, ensuring items are to established specifications.

Kitchen Tools and Equipment

  • Follow proper knife handling procedures, including keeping knives sharpened, using correct knives for particular food item or specific tasks.

  • Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans, and engaging all appropriate safety devices prior to operating equipment.

  • Use measuring tools (e.g., scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

  • Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

  • Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, thermometer, or piercing them with utensils.

  • Monitor food quality while preparing food and throughout the day utilizing HACCP forms and production charts.

  • Ensure the quality of the food items and notify manager if a product does not meet specifications.

  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.

  • Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

  • Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

  • Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.

  • Communicate any assistance needed during busy periods to the chef to ensure optimum service to guests.

  • Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

  • Assist cooks and kitchen staff to prepare food, and provide them with needed items.

  • Prepare sauces, stocks, and soups.

  • Pull food from freezer storage to thaw in the refrigerator, according to freezer pull chart.

Details

CRITICAL COMPETENCIES

Interpersonal Skills

  • Teamwork

  • Trust

  • Cooperation

Personal Attributes

  • Safety Orientation

  • Dependability

  • Presentation

  • Positive Demeanor

Kitchen Equipment and Tools

  • Temperature Standards

  • Thermometer and Thermostat

Basic Cookery

  • Recipes

  • Thawing Food

  • Cooking Standards

Food Preparation

  • Food Handling

  • HACCP

Cleaning and Sanitation

  • General Sanitation

QUALIFICATIONS

Education

High School diploma / G.E.D. equivalent

Related Work Experience

2-3 years related work experience

Supervisory Experience

No supervisory/managerial experience