Job Summary :

The New Hope Ministries Sous Chef is responsible for planning and directing food preparation in the kitchen. The Sous Chef's tasks and responsibilities are diversified and vary from cooking or plating certain dishes to establishing menus and communicating with the foodservice providers. Therefore, the position requires both culinary and time management skills. A Sous Chef must be able to follow instructions in methods of preparation, cooking, plate presentation, portion and cost control and sanitation and cleanliness as is necessary for the efficient and effective operation of a commercial kitchen and dining area. The Sous Chef functions to support the Executive Chef in the fulfillment of the overall vision and mission of New Hope Ministries.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Address all culinary needs as they arise in the weekly and seasonal flow of ministry activities.
• Prepare and cook menu items for fellowship and other events as directed by the Executive Chef.
• Maintain a safe, professional, organized and efficient environment in the kitchen and dining areas.
• Ensure all operations function in accordance with Florida Department of Health standards and established best practices.
• Provide back-up to the Executive Chef in planning and directing food preparation and production whenever needed.
• Maintain order, discipline and a healthy work environment in the kitchen.
• Produce high-quality dishes that follow the established menu standards.
• Train and supervise kitchen staff.
• Label and stock all ingredients on shelves so they can be organized and easily accessible.
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• Ensure all food and other items are stored properly.
• Comply with nutrition and sanitation guidelines.
• Perform other kitchen duties as assigned Maintain a log of all refrigeration temperatures and report all mechanical problems.
• Maintain and service all necessary kitchen equipment and supplies. Make recommendations to the Executive Chef regarding equipment needs or replacements.
• Follow and assign Established Closing Duties.
• Food Pantry management - Stock receiving and rotation.
• Other duties and projects as assigned by the Executive Chef.